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June 12th, 2006

What is your very favorite summer food? Dinner outdoors? Picnic? Dish to pass? Or something quick so you can get outside? Share you recipe with us all! publisher@flyanglersonline.com

Steamed Trout
By Ray Kunz

I hope the catch and release guys don't beat me up too badly but I'm not ashamed to admit that when I fish in a heavily stocked and fished, put and take, pond I eat the little critters. Here in CT a typical stockie is a 11'"-12" Rainbow and many of the ponds are too shallow and get too warm to accommodate holdovers.

As a recent widower I'm learning to do my own cooking and really like to make things simple. Trout are about the easiest things to prepare that I can imagine. After the initial cleaning I've even had a Grandchild prepare one without help.

Steamed Trout

My procedure for Steamed Trout: (Freezer to Plate in 5 minutes with no pans to clean).

    1. Gut, gill, head and tail the precious little beastie.

    2. Put him in zip-lock baggie and into the freezer for when needed. One for lunch or two for a dinner.

    3. Put the frozen trout in the zip-lock baggie into the microwave after punching a couple vent holes in the bag.

    4. Cook 3-4 minutes for a single, 5-7 minutes for a pair on High, rolling the package over at the halfway point.

    5 Take the fish out of the bag, scrape the skin off the top side, and "roll" the meat off. Lift off the complete skeleton in one piece, turn the fish over and skin the other side.

    6. Drip on a little lemon juice if you want and you're ready to go to it. ~ Ray Kunz

Enjoy!

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