In school: We learn lessons, and are given tests.
In life: We are given tests, and learn lessons.
OK People. Enough of this idle chit-chat.
This ain't your Grandma's sewing circle.
EVERYONE!
Back to your oars. The Captain wants to waterski.
Stocked trout can be delicious. They just need 6-8 months in 40-60 degree water.
[The Montana Gianni] Front sight and squeeze
I had talk with one guy when I was leaven from fishing he told me is to gut and remove the gills then ,salt the stock trout and hang them in the fridge for a few days to dry out then after when you use them , wash them out to get the salt off. Then cook like you normal would and they will not come out mushy. I have not try it . I normally get the ones that are not stock. I do not have the problem with mushy . MT Gianni is right ,after they are in the waters like was stated. Then you find a difference in them. I normally bake my , roll in corn meal . With the head on and skin .
Life Member of NRA,NTA,DAV ,ITA. Also member of FTA,CBA
smoke them low and slow till there dry. about the only way ill eat fatty lake trout
People don't realize how big MN is north to south... I am down in the prairie pothole lake region... shallow muddy holes... climate here is different...
And yes, Superior is COLD even in summer... idiot brother in law swept us off the sailboat deck when he tacked without warning. Had to tread water for 20 minutes. We tossed him in and trolled him for 20 minutes to make the point to warn before you do a massive course change! Thankfully we had a propane heater down in the cabin... fired it up and warmed up.
Our stocked trout come from a cold water hatchery and are stocked in cold water lakes.
They are delicious.
My KISS recipe which, to my taste buds cannot be beat -- is to slice trout from just under head down to start of tail, open, and clean out guts. Rinse just a bit under COOL running tap water. Open up some heavy-duty aluminum foil and pour on it a liberal amount of any brand bottled Italian Salad Dressing, and put fish on it. Roll so fish are totally covered, and then SEAL the foil to make a snug container for fish therein. Then put on bar-b-que grill or hot coals of a wood campfire. I generally go about seven-eight minutes on one side; flip; and cook five-six minutes longer. Important is to keep foil bag closed for a couple of minutes after removal from heat and also to be careful (steam!) when opening.
Thirty years or so back a WWII DP from Estonia shared some trout cooked this way with me -- we met at a State Park -- and I've never cooked trout differently, since!
Super easy -- all needed is some aluminum foil and Italian dressing -- with the results, awesome!
geo
BP | Bronze Point | IMR | Improved Military Rifle | PTD | Pointed |
BR | Bench Rest | M | Magnum | RN | Round Nose |
BT | Boat Tail | PL | Power-Lokt | SP | Soft Point |
C | Compressed Charge | PR | Primer | SPCL | Soft Point "Core-Lokt" |
HP | Hollow Point | PSPCL | Pointed Soft Point "Core Lokt" | C.O.L. | Cartridge Overall Length |
PSP | Pointed Soft Point | Spz | Spitzer Point | SBT | Spitzer Boat Tail |
LRN | Lead Round Nose | LWC | Lead Wad Cutter | LSWC | Lead Semi Wad Cutter |
GC | Gas Check |