need heavy duty tin foil
garlic butter spray
2 trout (gutted)
a small bag of frito corn chips
a small lemon
a small onion (1/2 of it finely chopped)
(carry the lemon and onion in a zip lock bag)
make a fire… set a medium size rock in the center of the fire…smash the corn chips in a zip lock, add the chopped onion… cut the lemon in half, squeeze half of it into the the bag for the juice… mix well
spray your tin foil (shiny side in)… lay the trou tin the center and stuff the cavity with corn chip mix… slice 2 more piece of your lemon to lay on each side of the trout…
roll the foil around the trout…
flip over you hot rock with a few big sticks…
lay the trout on the rock for about 7 minutes on each side (you can check your trout by pushing in on the side softly… it should give)…dont forget about the other half of your onion it will make for a good side… spray it with the garlic spray… and set it on top of the foiled trout as it cooks…
unwrap the trout… take the rest of the lemon and spray it… and enjoy…
Chris, I must respectfully disagree. A light smear of wasabi can actually enhance the fish flavor as used in nigeri sushi, while your recipee is more akin to sashimi, which doesn’t include the horseradish, I don’t think it is fair to charactorize wasabi as “western.”
Which brings me to my main question… I have been told NOT to use fresh water fish for sushi and sashimi, since it is much more prone to carrying nastie buggies, which are killed by cooking or curing. This information was repeated to me by a very nice Japanise lady who I would frequently supply with Kokanee salmon when I was in high school. She would either cure them with with salt and vinegar, or with lime juice like for ceviche before slicing them thin for salads and sushi.
You are absolutely correct that what I munch on is really closer to sashimi (I 'been looking for the right word for 2 days now).
I think I wrongly expressed my thoughts. It could possibly be (probably) that my “Western” upbringing has lead a taste where I find the wasabi “covers” the taste instead of “bringing out the taste”. My mistake.
As for freshwater vs saltwater varieties and species for raw fish, … it all depends on the species and/or waters.
There are some species I won’t use raw from fresh and from salt. Others fine, depending on the waters where they came from.
Experience helps here to know if you want to use a fish for sushi or any other uncooked application. … the again, there is a difference between a few simple worms and a real parasite
I have had sashimi trout and it is not nearly as good as sashimi tuna. I prefer to put a trout on a stick and roast it above a fire. About the only time I do this is with my kids when we go ice fishing.
