newhunterette
04-21-2008, 06:58 PM
People travel thousands of miles to experience trout fishing. As a first time novice or an experience angler, trout fishing will leave you with great fishing stories. Fishing for trout can be done in the sea and bodies of fresh water. Most trout are limited to fresh water but some species spend most of their adult life in the ocean. They are usually found in lakes, streams and frigid waters. Although trout fishing can be fun for all, it takes great technique and effort to catch the fish.
It is strongly recommended that you learn about essential tips and techniques for trout fishing. It is important to learn how to choose the right lure, retrieval ability, landing ability and safety. Trout are a finicky species that feed mainly on insects, smaller fish and plankton. Our analysis shows that trout will strike on any fly lure as long as the lure acts as a real insect. Therefore, it is important to have the necessary equipment to locate the trout. Usually, fishing for trout means fishing right in front you. The best place to find trout is behind some type of underwater structure, such as a boulder.
For your dining pleasures:
Grilled Trout
8 whole cleaned trout
½ c. butter
1 c. green onion, chopped
2 Tbsp dried parsley
pepper, salt and garlic powder to taste
Clean and rinse each trout and place 1 tablespoon of butter inside of each cavity. Add a good amount of onions, garlic, salt and pepper also. To the outside of each trout, sprinkle with salt, pepper and parsley flakes. Double wrap each trout individually in tin foil. Place on grill and cook for about 8 minutes on one side, the flip each fillet and cook an additional 5 minutes.
Baked Trout
2 lbs. Trout fillets, cut into 6 pieces
1 chopped tomato
½ chopped onion
3 Tbsp lime juice
3 Tbsp chopped cilantro
½ tsp olive oil
¼ tsp each of salt, black pepper, and red pepper
Preheat oven to 350°F. Clean and rinse fish, then pat dry. Mix the rest of the ingredients in a separate dish and pour over fish. Bake about 15-20 minutes in oven.
Trout Almondine
4 trout fillets, 8 oz each
1/3 c. + 4 Tbsp butter
½ c. slivered almonds
1 ½ tsp lemon juice
salt and pepper to taste
Melt 1/3 c. butter in microwave, add almonds and heat in microwave for about 3 minutes or until browned, stirring occasionally. Set the almond mixture aside. Arrange trout in a 10” shallow baking dish. Brush each fish fillet with 1 Tbsp of butter and sprinkle with salt, pepper and lemon juice. Cover with wax paper and heat for about 7 minute or until fish is flaky. Place almonds over fish and heat, uncovered for 2 more minutes.
Smoked Trout
6 or 8 whole trout (10-12 inches each), cleaned and rinsed
4 c. water
½ c. granulated sugar
½ c. noniodinized salt
2 Tbsp each chili powder and garlic powder
3 bamboo skewers, cut into 2-3 inch pieces
Alder chips
Mix all ingredients in a large bowl or pan until sugar and salt are dissolved. Place trout in mixture, cover and marinate overnight in fridge. The next day, drain trout and pat dry. Put the trout fillets between two layers of paper towels and let stand for 30 minutes. Get the smoker ready. Put 1 length of the bamboo skewer horizontally inside each trout to hold it open. Smoke trout about 8-10 hours (according to smoker directions). Use 2-3 cycles of alder chips. This smoked trout recipe serves many and can be stored in freezer for up to 8 months.
It is strongly recommended that you learn about essential tips and techniques for trout fishing. It is important to learn how to choose the right lure, retrieval ability, landing ability and safety. Trout are a finicky species that feed mainly on insects, smaller fish and plankton. Our analysis shows that trout will strike on any fly lure as long as the lure acts as a real insect. Therefore, it is important to have the necessary equipment to locate the trout. Usually, fishing for trout means fishing right in front you. The best place to find trout is behind some type of underwater structure, such as a boulder.
For your dining pleasures:
Grilled Trout
8 whole cleaned trout
½ c. butter
1 c. green onion, chopped
2 Tbsp dried parsley
pepper, salt and garlic powder to taste
Clean and rinse each trout and place 1 tablespoon of butter inside of each cavity. Add a good amount of onions, garlic, salt and pepper also. To the outside of each trout, sprinkle with salt, pepper and parsley flakes. Double wrap each trout individually in tin foil. Place on grill and cook for about 8 minutes on one side, the flip each fillet and cook an additional 5 minutes.
Baked Trout
2 lbs. Trout fillets, cut into 6 pieces
1 chopped tomato
½ chopped onion
3 Tbsp lime juice
3 Tbsp chopped cilantro
½ tsp olive oil
¼ tsp each of salt, black pepper, and red pepper
Preheat oven to 350°F. Clean and rinse fish, then pat dry. Mix the rest of the ingredients in a separate dish and pour over fish. Bake about 15-20 minutes in oven.
Trout Almondine
4 trout fillets, 8 oz each
1/3 c. + 4 Tbsp butter
½ c. slivered almonds
1 ½ tsp lemon juice
salt and pepper to taste
Melt 1/3 c. butter in microwave, add almonds and heat in microwave for about 3 minutes or until browned, stirring occasionally. Set the almond mixture aside. Arrange trout in a 10” shallow baking dish. Brush each fish fillet with 1 Tbsp of butter and sprinkle with salt, pepper and lemon juice. Cover with wax paper and heat for about 7 minute or until fish is flaky. Place almonds over fish and heat, uncovered for 2 more minutes.
Smoked Trout
6 or 8 whole trout (10-12 inches each), cleaned and rinsed
4 c. water
½ c. granulated sugar
½ c. noniodinized salt
2 Tbsp each chili powder and garlic powder
3 bamboo skewers, cut into 2-3 inch pieces
Alder chips
Mix all ingredients in a large bowl or pan until sugar and salt are dissolved. Place trout in mixture, cover and marinate overnight in fridge. The next day, drain trout and pat dry. Put the trout fillets between two layers of paper towels and let stand for 30 minutes. Get the smoker ready. Put 1 length of the bamboo skewer horizontally inside each trout to hold it open. Smoke trout about 8-10 hours (according to smoker directions). Use 2-3 cycles of alder chips. This smoked trout recipe serves many and can be stored in freezer for up to 8 months.