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Methods for Cooking Whole Trout
Posted on 3/18/13 at 2:55 pm
Posted on 3/18/13 at 2:55 pm
I was gifted with some whole trout. They've been gutted, but have the heads on. They were caught somewhere in Arkansas over the weekend, gutted there and frozen there. I've never cooked whole trout. I know you can bake, pan fry, smoke, grill... What are your favorite recipes for these? Include details. thanks
7
Posted on 3/18/13 at 2:57 pm to Gris Gris
PP's Louisiana Kitchen has a whole trout recipe that would work well, I'd think. It's seafood stuffed.
This post was edited on 3/18/13 at 2:57 pm
Posted on 3/18/13 at 3:14 pm to Gris Gris
The catch specks in Ar-kansas ?
Oh wait... never mind my dumb arse
I guess them Yankee trout would make a good Trout Meuniere as well.
Oh wait... never mind my dumb arse
I guess them Yankee trout would make a good Trout Meuniere as well.
Posted on 3/18/13 at 3:26 pm to Kajungee
quote:Maybe...rainbows are a very soft flesh...sure needs to be handled with care. Whole is the way to go.
them Yankee trout would make a good Trout Meuniere as well.
Posted on 3/18/13 at 3:37 pm to OTIS2
quote:
rainbows are a very soft flesh
Can't say I ever caught one. Nor cooked one.
I did chase a few around a stream once up in Virgina.. Had a hard time splaining that to that Game Warden.
Posted on 3/18/13 at 3:51 pm to Gris Gris
Dredge in seasoned AP flour and pan fry, because some will be sqeamish chop off the head.
Posted on 3/18/13 at 3:53 pm to Gris Gris
Wrapped in foil with lemon and dill. Throw in dishwasher on top rack for lite cycle
Posted on 3/18/13 at 3:53 pm to Kajungee
They were caught in the Little Missouri River which is stocked with rainbow trout, I believe. I've cooked rainbow trout filets before in the skillet with a thin sliced potato "scales" crust. Very good. Haven't fooled with whole, though.
Posted on 3/18/13 at 4:16 pm to Gris Gris
Bake it inside of a salt dome of kosher salt.
Posted on 3/18/13 at 4:29 pm to Drumguy25
I just to do that with whole chickens a while ago. They were very tender...like baking in a brine sort of.
Posted on 3/18/13 at 4:36 pm to Gris Gris
Anyone ever grill a whole fish? Some of the best fish I've ever had has been multiple times on vacation in Mexico. I don't know if they did anything more than salt & pepper but it was delicious and I've always wanted to try it at home.
Posted on 3/18/13 at 4:54 pm to TigerinATL
quote:Did a 28 inch red several years ago. Stuffed with herbs, lemons, salt and pepper. Very good.
Anyone ever grill a whole fish?
This post was edited on 3/19/13 at 11:54 am
Posted on 3/19/13 at 11:53 am to TigerinATL
bump
Posted on 3/19/13 at 11:54 am to Gris Gris
I assume they are rainbow trout?
ETA: Quick google search shows that baking w/ dill and lemon wrapped in foil is the way to go.
ETA: Quick google search shows that baking w/ dill and lemon wrapped in foil is the way to go.
This post was edited on 3/19/13 at 11:57 am
Posted on 3/19/13 at 11:58 am to Gris Gris
Like said above, I would just grill them in a basket. Salt, pepper, fresh lemon juice. You can eat the "cheeks", but there will not be much meat.
Posted on 3/19/13 at 11:59 am to Gris Gris
Gris, not sure if you do, but if you have the Folse Hook's Lies and Alibis book he has several Rainbow trout recipes in there.
Posted on 3/19/13 at 12:02 pm to Neauxla
I did some googling. Wondering how folks here have cooked them if they have.
Thanks, Mr. Balls. I don't have the book, but I'll check his website. He might have something there.
Thanks, Mr. Balls. I don't have the book, but I'll check his website. He might have something there.
Posted on 3/19/13 at 12:47 pm to Gris Gris
I grilled some whole brown trout a year or so ago. Washed them then dried with paper towel, cut a few slits in the skin, put some fresh lime juice on exterior along with sea salt and black pepper on exterior and interior cavity, and put a few very thin slices of lemon in the cavity, then grilled @ 350-370 on the Primo. They were good and didn't have to bother with a more traditional heavy sauce, brown butter, etc.
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