HAUS
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Reged: 12/14/05
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Loc: Paradise
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Looks like all of the past years posts got smoked.
went to RR for my birthday and got the net wet for the first time of the 2025 season.
only managed (3), but the big one was big enough for two, so it's considered a limit.
tried something last year, after soaking the filets in saltwater for 3-4 days, I then put them in ziplock bags and filled the bag with water. I then froze the filets.
Since they were completely surrounded with water, no freezer burn. It was nice to enjoy "fresh" trout this winter.
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rb.
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Reged: 12/14/05
Posts: 954
Loc: mo
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That’s how we freeze all our fillets. Better than vacuum sealing. Found a bag of fillets that got buried for several years in the freezer and fried them. They were just as good as fresh and zero freezer burn. What did you catch them on?
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HAUS
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Posts: 3985
Loc: Paradise
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I was wondering how the meat would hold up after being frozen, so that's good to hear that you've had luck with it. 
I am usually short on time, so I just wear em out with rooster tails of various colors.
Brown w/gold blade and a dalmatian colored body w/skunk colored tail (silver blade) have been the best, recently.
Running 2lb line.
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rb.
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2lb line is a must there with the water clarity. Can never go wrong with a rooster tail. I have caught about everything on them.
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dabs
Reged: 12/13/05
Posts: 5971188
Loc: New Money, USA
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Okay - looking for honesty here.
I just have never been a fan of trout. But, I have never filleted and fried them either. Always did some type of bake or grill.
Dealing with the bones really wasn't my issue, I just didn't care for the taste of the meat. Always seemed mushy and an off flavor.
Does battering them and frying firm them up any? Just curious.
dab
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HAUS
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Loc: Paradise
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After I fillet mine, I soak them in salt water 2-4 days, rinse them. If I don't cook them then, then I freeze them in just water.
The soaking seems to draw the oil out of them and they have very little fish taste to them.
When I fry them, all of the bones cook well enough that I don't notice them. Every now and then, I'll miss a couple rib bones that you notice.
I deep-fry mine in a basket fryer. I haven't ever tried cooking them in a skillet, but mine are crispy on the outside and firm.
1 cup flour
1 cup cornmeal
1 tbs cornstarch
1 tbs baking powder
garlic powder
onion powder
pepper
salt
batter is 1/2 cup beer and 4 tbs flour
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rb.
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Andy’s and hot oil. Dat’s it!
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DuckMeRunnin
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Reged: 12/17/05
Posts: 2651
Loc: Missouri
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I scale them, brine them, and smoke them. Then I flake the meat and remove the bones. I can make a spread/ dip that would make you fight your grandma for the last bite. 
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HAUS
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Loc: Paradise
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Last yr was my first year to filet and fry them. Usually fried them whole or brine/smoke them.
Main reason i like them filet and fried is how it softens the bones, but eating one off the smoker is pretty dang good too.
DMR, I don't doubt it a bit!! Black foke know how to cook!! 
If you get to feeling generous, share that recipe. If not, I understand
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DuckMeRunnin
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Loc: Missouri
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Hell I don't measure, or go by recipes. That's why Homey don't bake.
It basically sour cream,minced garlic ( and green onions if you like ), and seasoned salt and some pepper.
Recipes are purely for inspiration.
Ask RB about the dip. Crackers weren't enough for him. He wanted bread to make a sammich.
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dabs
Reged: 12/13/05
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Loc: New Money, USA
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Arright - I might have to try it again.
Conservation stocks 5 or 6 local lakes two or three times during the late Fall and Winter months. It's kinda fun to go fight the Urban crowd a few times and bend the rod.
Just stopped doing it because I would bring them home, clean and either broil or pan sear them whole and then take a few bits and throw them in the trash. It isn't like fishy blood line taste to me...its just mushy and brown looking, which equates to 
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rb.
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Reged: 12/14/05
Posts: 954
Loc: mo
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Quote:
DuckMeRunnin said:
Hell I don't measure, or go by recipes. That's why Homey don't bake.
It basically sour cream,minced garlic ( and green onions if you like ), and seasoned salt and some pepper.
Recipes are purely for inspiration.
Ask RB about the dip. Crackers weren't enough for him. He wanted bread to make a sammich.
Best trout I ever had and I been catching those slimy bastages for 60 years. DMR is right on. I have made this myself and on rye bread with some red onion it's the best stuff on the planet. Never thought of it before but next time it's going on a toasted bagel. Damn fine eats even on crackers.
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HAUS
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Reged: 12/14/05
Posts: 3985
Loc: Paradise
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Quote:
DuckMeRunnin said:
Ask RB about the dip. Crackers weren't enough for him. He wanted bread to make a sammich.
this made me laugh 
dabbler1also, let us know when you get around to frying some
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