Eating your Catch

[manhex]

Normally I make it a habit to catch and release, however there are many times when I just want to clean em and bake em, or fry em (with only certain well populated species like rainbows). I was wondering if anyone had an special recipies or rubs for baked trout fillets?

[okflyfisher]

The only time I kill fish anymore is when I am camping. Double wrap the the cleaned fish in tin foil. For seasoning we keep it simple , butter a slice of onion salt & pepper. Stuff the ingredients in in the foil before you close it. Cook it over low coals for 15 or 20 minutes depending on the fire and size of fish

[manhex]

I don't like to kill fish eaither, but I just happen to love fresh fish. MMMMMMMM Yummy. Thanks for the advice I'll remember it next time I'm camping but what about oven baked.

[Gnu Bee Flyer]

Oven Baked Kokanee or Trout .

One large fish. Say 4 pounds or more.

Sprinkle with a spice mix such as Mrs. Dash in the body cavity and on the top of the fish.
lay fish on oiled tinfoil on a baking sheet. Place thinly sliced lemons 0r limes just barely overlapping in the body cavity. Place another layer of thinly sliced lemons or limes on the top of the fish. Bake in the oven or barbecue loosely covered in tinfoil till the fish is done. 350f .

Another nice way is to bake the fish In tinfoil with just the lemon in the body cavity till done. Then peel off the skin on the top. brush with Barbecue sauce and place under the broiler till the barbecue sauce sizzles and caramelizes. It is very nice this way.

[Flyrodde]

I gill and gut the trout.

For the foil pouch, roll out a piece as long as the trout plus 3 inches. Fold it is half, then fold the sides over .5 inches 3 times. Now you have a rectangle pouch that is as long as the trout. Cut an onion in half and slice in .25 inch sections. Lay the onion in the pouch on one side. Peel a couple cloves of garlic and give them a good wack with the side of a knife, place these in the body cavity of the trout, more or less to taste. Add a good sprinkle of salt and pepper to both sides of the trout and the inside with the garlic. Place the trout on the onion in the pouch and put a fresh herb on the top side of the trout. I like a clump of dill or rosemary, but any fresh herb will do. Now close the pouch with 3 .5 inch folds on the top. Place this whole thing onion side down on a bed of coals for 5-7 minutes, then flip for 2-3 minutes. Cooking time is for a 8-12 inch fish, more for a larger one. Slice open the bag and eat. Don't forget to eat the cheeks, they may be small but Mmmmm.

If you want a stream side lunch, it is easy to carry the pouch with all ingedients in it, add your trout and make a small fire. I supose it would work just as well with 2 fillets, but you can eat one side then lift the whole skeleton out then eat the other side, much easier and faster.

[Flyrodde]

I used to make fresh bluefish this way, but you can substitue type of fish.


Slice up a bunch on baking potatos to cover the bottom of a glass baking dish in one layer and drizzle with oil. Thin potatos get crispy, thicker slices if you like them softer. Season your fillets with salt and pepper. Mince some garlice (more or less to taste) and some lemon zest and add to some good olive oil. Make the oil a few hours before you plan to cook, or a day if you remember. Brush the fillets with your oil mix, make sure you get some good chuncks on the fillets, too. Now pick a fresh herb and cover your fish. Again I like dill. Bake your potatos first for 20 mins (for thin slices a little more for thicker) at 350. Then add your fish on top and bake until the fish is done (For one fillet of a 10 lb bluefish was about 15 mins) If you want to get a little different, use ginger and orange in peanut oil and some seaseme seeds instead of an herb.

[Crackleback]

Normally I make it a habit to catch and release, however there are many times when I just want to clean em and bake em, or fry em (with only certain well populated species like rainbows). I was wondering if anyone had an special recipies or rubs for baked trout fillets?

Manhex, you might like this: Mix some Italian breadcrumbs, dash of grated parmesan cheese, moisten well with olive oil, dash of fresh minced garlic. Stuff cavity with the mix and bake 20-25 minutes at 425 deg. 19-21 minutes on smaller size trout. I always bake mine with the bone still in. Works great for almost any kind off fish, esp. red snapper.

Crackleback

[Panfisha]

Get a skillet, put in lemon juice, let the juice heat up. Then put your fish in, and throw some of this on it, in gourmet fish.
http://www.basspro.com/webapp/wcs/st..._SearchResults
Once the fish is done, cover it with old bay, and serve with steamed carrots.

[manhex]

Wow that sounds like some good stuff. Ill try them out. I always fillet my fish, i almost choked to death on a fish bone when i was younger so i just dont trust it. Im sure you understand that. But i have a few that i just gutted and gilled that i was just gonna take the fillets off but i think ill try yours first crackleback. Hope i dont suffer the same fate.

[NEnative]

I usually just catch and release but every once in a while, my taste buds start talkin' and I take one home for the grill. With all these suggested recipes, I'll have to catch me one soon!
- Let it fly, set the hook and reel er' in!