Say you’ve harvested stocked trout as is their purpose, what is your favorite way to cook them?
I prefer my pellet pigs roasted whole, much like actual pigs.
Posted by fatherofworms
13 Comments
Downtown_Elk_2773 on
Poaching in lemonade sounds bizarre but works…
Dark_Raven313 on
Absolutely love fly fishing for trout, top 3 things to do in life. Absolutely can’t stand eating them! 😂 Following this conversation to maybe finally find a recipe that works for me.
Lunchmoneybandit on
If I get a thick one I’ll fillet it out and make smoked trout jerky! Honey and cinnamon glaze is key
Luckydog6631 on
Guts out. Salt and pepper. Fry in cast iron. Eat.
BYOKittens on
Trout almondine all day. Its so good.
Clob_Bouser on
Pan fried or grilled with butter, salt, pepper and garlic. Maybe some paprika
VanNeloz on
Lemon them, flour them, shallow fry them in their last bath of butter😶🌫️
o_hey_its_Griner on
Smoked, deboned, blended with cream cheese, paprika, black pepper, mayo, and green onions.
Served in Stacy’s pita chips.
Delish
Ok_Fall_9569 on
Weird how killing things became “harvesting”. I kill fish to eat them. They’re not crops.
macattack1029 on
Wrapped in foil with butter and lemon over a fire by a lake somewhere at 8000 feet!
Bmitchell1991 on
Took my kids to a sportsman’s show where they had a trout pond for the kids. Catch or release was a choice. Explained to my girls if you decide to keep them then that’s what’s for dinner. They decided to keep them. So we had a lesson on cleaning trout, they seasoned them after and I put them on the smoker. They ate half of them that night. Not giant trout though mind you 12-14 stockers. The next night I took the leftovers and breaded and fried them, that was the money. They loved it, smoked and fried with squeeze of lemon on the finished product. I’m not a fan of stockers normally but they turned out pretty good. Smoked and fried who knew.
grimcow on
Im not a huge fan of the stocked fish flavor but smoking them sure helps.
Someredditusername on
If it has pink flesh (probably a holdover, so been eating more than pellets for a while) I’ll serve with any trout recipe around.
If it’s still pale-fleshed, or fresh from the hatchery, I brine and smoke. Brining firms up the meat, which can be a bit mealy in stockers. Smoking adds flavor to the meat which might be a bit bland. Comes out great, and takes what could be a disappointing meal into a great meal.
13 Comments
Poaching in lemonade sounds bizarre but works…
Absolutely love fly fishing for trout, top 3 things to do in life. Absolutely can’t stand eating them! 😂 Following this conversation to maybe finally find a recipe that works for me.
If I get a thick one I’ll fillet it out and make smoked trout jerky! Honey and cinnamon glaze is key
Guts out. Salt and pepper. Fry in cast iron. Eat.
Trout almondine all day. Its so good.
Pan fried or grilled with butter, salt, pepper and garlic. Maybe some paprika
Lemon them, flour them, shallow fry them in their last bath of butter😶🌫️
Smoked, deboned, blended with cream cheese, paprika, black pepper, mayo, and green onions.
Served in Stacy’s pita chips.
Delish
Weird how killing things became “harvesting”. I kill fish to eat them. They’re not crops.
Wrapped in foil with butter and lemon over a fire by a lake somewhere at 8000 feet!
Took my kids to a sportsman’s show where they had a trout pond for the kids. Catch or release was a choice. Explained to my girls if you decide to keep them then that’s what’s for dinner. They decided to keep them. So we had a lesson on cleaning trout, they seasoned them after and I put them on the smoker. They ate half of them that night. Not giant trout though mind you 12-14 stockers. The next night I took the leftovers and breaded and fried them, that was the money. They loved it, smoked and fried with squeeze of lemon on the finished product. I’m not a fan of stockers normally but they turned out pretty good. Smoked and fried who knew.
Im not a huge fan of the stocked fish flavor but smoking them sure helps.
If it has pink flesh (probably a holdover, so been eating more than pellets for a while) I’ll serve with any trout recipe around.
If it’s still pale-fleshed, or fresh from the hatchery, I brine and smoke. Brining firms up the meat, which can be a bit mealy in stockers. Smoking adds flavor to the meat which might be a bit bland. Comes out great, and takes what could be a disappointing meal into a great meal.