I'm going fishing tomorrow

[Sex Smurf]

Anyone have a good trout recipe for the tons of trout that I intend to catch?

 

[Zim Hosein]

Originally posted by: Sex Smurf
Anyone have a good trout recipe for the tons of trout that I intend to catch?

All you need is :beer:

 

[jdub1107]

I intend on catch trout as well. Although I haven't yet.

 

[SynthDude2001]

/me slaps Sex Smurf around a bit with a large trout

 

[NikPreviousAcct]

Hot Smoked Trout
This is very good in sandwiches, especially in the summertime. Do not use thin or poor quality trout. It just is not worth the considerable effort to use anything but a fat, prime rainbow trout(Don't use brown trout either; the flesh is always too soft, and smoked trout should be slightly "chewy") A minority opinion is that smoking is the best way of preparing a "slab," or skinny trout, but when you spend the time involved in this recipe, you'll understand.

Fish Smoker: I use a stainless steel "Dissco" brand, with two grills, each of which is 165 mm
wide and 300 mm long, resulting in a total grilling area of 330 mm by 300 mm. The total depth of the smoking container is 150 mm, with the two grilles almost centered vertically(80 mm below the grills to the sawdust pan, and 70 mm above to the lid.) A non-stainless model I used previously had only about 90 mm of vertical height from bottom to top and seemed to work fine, also.

Ingredients:
Fillets from a fat, 2 kilogram Taupo/Tongariro rainbow trout. Leave the ribs, flying ribs and skin on.
1 tablespoon of sea salt
1/2 cup of brown sugar

Method:
1.Distribute both the salt and the brown sugar evenly over the flesh side of the fillets; rub the mixture into the flesh, being careful not to hurt your fingers on the cut-off ends of the flying ribs.
2. Leave the fillets flesh-side down (in an oven pan or other suitable container) for 12 hours.
3. Remove the fillets, discard excess liquid which will have been produced, clean and dry the pan,
and then re-place the fillets, flesh-side up this time. Leave for another 12 hours in the 'fridge.
4. Sprinkle an even layer of manuka(or other preferred hardwood) sawdust over the bottom of the smoking pan.
5. Fill the two alcohol containers of the smoker almost completely full with methyl alcohol.
6.Carefully light the alcohol, place the two fillets skin-side down on the grills, cover the container with the lid, and then place the covered container over the burning alcohol heater. (I further secure the whole assembly by placing a grapefruit-sized rock on top of the lid).
7. When the alcohol stops burning, after about 20 minutes, the smoking is complete.
8. You can eat it immediately, but I prefer to leave the smoked fillets in the 'fridge for at least another day. It seems to keep for at least 6 days in the fridge. Also, you can easily remove the rib-cage after smoking, and remove, less easily, the flying ribs. Just make sure you don't swallow a flying rib.

 

[skim milk]

I love fishing

one of my favorite things to do :beer:

 

[Zim Hosein]

That recipe isn't going to help if he can't catch anything Nik!

 

[SWScorch]

bastard, I love fishing, but haven't gone in so long. I'm strictly catch and release though, so alas, I am unable to help you in your quest for recipes for delicious trout.

 

[NikPreviousAcct]

Originally posted by: Zim Hosein
That recipe isn't going to help if he can't catch anything Nik!

All he needs is a single stick of dynamite tossed into the middle of the lake. Death-by-concussion nets more fish than a stupid hook!

 

[Sex Smurf]

Originally posted by: Nik
Hot Smoked Trout
This is very good in sandwiches, especially in the summertime. Do not use thin or poor quality trout. It just is not worth the considerable effort to use anything but a fat, prime rainbow trout(Don't use brown trout either; the flesh is always too soft, and smoked trout should be slightly "chewy") A minority opinion is that smoking is the best way of preparing a "slab," or skinny trout, but when you spend the time involved in this recipe, you'll understand.

Fish Smoker: I use a stainless steel "Dissco" brand, with two grills, each of which is 165 mm
wide and 300 mm long, resulting in a total grilling area of 330 mm by 300 mm. The total depth of the smoking container is 150 mm, with the two grilles almost centered vertically(80 mm below the grills to the sawdust pan, and 70 mm above to the lid.) A non-stainless model I used previously had only about 90 mm of vertical height from bottom to top and seemed to work fine, also.

Ingredients:
Fillets from a fat, 2 kilogram Taupo/Tongariro rainbow trout. Leave the ribs, flying ribs and skin on.
1 tablespoon of sea salt
1/2 cup of brown sugar

Method:
1.Distribute both the salt and the brown sugar evenly over the flesh side of the fillets; rub the mixture into the flesh, being careful not to hurt your fingers on the cut-off ends of the flying ribs.
2. Leave the fillets flesh-side down (in an oven pan or other suitable container) for 12 hours.
3. Remove the fillets, discard excess liquid which will have been produced, clean and dry the pan,
and then re-place the fillets, flesh-side up this time. Leave for another 12 hours in the 'fridge.
4. Sprinkle an even layer of manuka(or other preferred hardwood) sawdust over the bottom of the smoking pan.
5. Fill the two alcohol containers of the smoker almost completely full with methyl alcohol.
6.Carefully light the alcohol, place the two fillets skin-side down on the grills, cover the container with the lid, and then place the covered container over the burning alcohol heater. (I further secure the whole assembly by placing a grapefruit-sized rock on top of the lid).
7. When the alcohol stops burning, after about 20 minutes, the smoking is complete.
8. You can eat it immediately, but I prefer to leave the smoked fillets in the 'fridge for at least another day. It seems to keep for at least 6 days in the fridge. Also, you can easily remove the rib-cage after smoking, and remove, less easily, the flying ribs. Just make sure you don't swallow a flying rib.

Amazing that you came up with that so fast! Sounds great but a lot of work (and I don't have a smoker, unfortunately). I had the best tasting trout at a Sizzler about 15 years ago. . . .

 

[BatmanNate]

I just bring a portable propane camp stove and fry them up with butter, lemon, salt, and pepper immediately after cleaning them, right on the dock. Fresh makes all the difference in the world.

(Unless we're talking steelhead, then I have other recipes, but it's hard enough to catch one of those let alone many)

 

[SynthDude2001]

Originally posted by: Nik

Originally posted by: Zim Hosein
That recipe isn't going to help if he can't catch anything Nik!

All he needs is a single stick of dynamite tossed into the middle of the lake. Death-by-concussion nets more fish than a stupid hook!

I like that idea. The OP definitely needs to post video if he does it that way.

 

[Zim Hosein]

Originally posted by: Nik

Originally posted by: Zim Hosein
That recipe isn't going to help if he can't catch anything Nik!

All he needs is a single stick of dynamite tossed into the middle of the lake. Death-by-concussion nets more fish than a stupid hook!

You've watched Jaws too many times Nik!

 

[NikPreviousAcct]

Originally posted by: Sex Smurf

Originally posted by: Nik
Hot Smoked Trout
This is very good in sandwiches, especially in the summertime. Do not use thin or poor quality trout. It just is not worth the considerable effort to use anything but a fat, prime rainbow trout(Don't use brown trout either; the flesh is always too soft, and smoked trout should be slightly "chewy") A minority opinion is that smoking is the best way of preparing a "slab," or skinny trout, but when you spend the time involved in this recipe, you'll understand.

Fish Smoker: I use a stainless steel "Dissco" brand, with two grills, each of which is 165 mm
wide and 300 mm long, resulting in a total grilling area of 330 mm by 300 mm. The total depth of the smoking container is 150 mm, with the two grilles almost centered vertically(80 mm below the grills to the sawdust pan, and 70 mm above to the lid.) A non-stainless model I used previously had only about 90 mm of vertical height from bottom to top and seemed to work fine, also.

Ingredients:
Fillets from a fat, 2 kilogram Taupo/Tongariro rainbow trout. Leave the ribs, flying ribs and skin on.
1 tablespoon of sea salt
1/2 cup of brown sugar

Method:
1.Distribute both the salt and the brown sugar evenly over the flesh side of the fillets; rub the mixture into the flesh, being careful not to hurt your fingers on the cut-off ends of the flying ribs.
2. Leave the fillets flesh-side down (in an oven pan or other suitable container) for 12 hours.
3. Remove the fillets, discard excess liquid which will have been produced, clean and dry the pan,
and then re-place the fillets, flesh-side up this time. Leave for another 12 hours in the 'fridge.
4. Sprinkle an even layer of manuka(or other preferred hardwood) sawdust over the bottom of the smoking pan.
5. Fill the two alcohol containers of the smoker almost completely full with methyl alcohol.
6.Carefully light the alcohol, place the two fillets skin-side down on the grills, cover the container with the lid, and then place the covered container over the burning alcohol heater. (I further secure the whole assembly by placing a grapefruit-sized rock on top of the lid).
7. When the alcohol stops burning, after about 20 minutes, the smoking is complete.
8. You can eat it immediately, but I prefer to leave the smoked fillets in the 'fridge for at least another day. It seems to keep for at least 6 days in the fridge. Also, you can easily remove the rib-cage after smoking, and remove, less easily, the flying ribs. Just make sure you don't swallow a flying rib.

Amazing that you came up with that so fast! Sounds great but a lot of work (and I don't have a smoker, unfortunately). I had the best tasting trout at a Sizzler about 15 years ago. . . .

I never said it was an original recipe.

 

[NikPreviousAcct]

Originally posted by: Zim Hosein

Originally posted by: Nik

Originally posted by: Zim Hosein
That recipe isn't going to help if he can't catch anything Nik!

All he needs is a single stick of dynamite tossed into the middle of the lake. Death-by-concussion nets more fish than a stupid hook!

You've watched Jaws too many times Nik!

No, my great grandfather was a dynamite freak. He made his money logging and used to blow up large stumps instead of digging them out, but he liked to fish, too.