My brother and I caught a few large rainbow trout (16 and 18 inches). The only fish I ever kept in the past was bass and perch, which we fillet. I have tried cooking a few trout before but they never turned out that great. They were smaller fish though. What is a good way to cook these fish? Thanks, NICK.

cut in chunks and use as coon and mink bait. I personally do not like trout that have been stucked because they taste like the food they are fed.

Got a smoker?

Yes I have a small smoker.

Rainbow Trout are excellent fish for eating. But, save the head for pocket sets for mink & coon. They seem to love trout. Don't believe a word of what snaringamerica said about trout not being fit to eat.

Gut the trout and cut off the head. Lay it on a cookie sheet. Sprinkle it generously with lemon pepper.
Put pats of butter or margarine all over the fish.
Broil until fish is flaky.
To eat: Squirt lemon juice on fish. Dip in melted butter or margarine.

My father in law used to grill larger trout in much the same way. I once asked him how he knew when the fish was done. He answered, "2 martinis to a side".

place fish on foil salt pepper butter to tastegrill for 20 min
im going to kick snaring in the butt

Gut, remove the gills, throw in a hot skillet with butter, salt and pepper and onions.

Drizzle lemon juice on to taste when eating.

When it comes to eating trout I am very particular. Trout are slimy and in my opinion give a fishy smell and taste. I have found that this odor/taste can be eliminated by scaling them and cutting off the head and fins and tail. Pat them dry, cook any way you wish and they are delicious. Smoked trout is the best as they are oily also.

Snaring was referring to stocked trout.

Oh harry legs

gee I wonder why! they're fish. (LOL, just yanking you're chain)

But what kind of trout do you have down there that you have to scale them!

'bout the only way they are fit to eat is smoked. If you have to eat a trout any other way, make sure it is a seatrout.

brook trout roll in flower salt and pepper and fry in butter

Fillet and glaze lightly with Sweet Baby Rays Honey BBQ Sauce.

Love Bar-b-q steelies,very good.

If you fillet,debone and remove the darker meat next to the skin,you will find they don't taste as fishy.

You can also soak overnite in milk,I've heard fresh ground ginger's pretty good too.My dad likes to batter and fry salmon,pretty good.IMHO. Orange juice too.

I don't mind the fishy taste but most of the people I know don't like it.If I make fish ,and have company,I try to make it so they can enjoy it.Some still won't touch it.They're loss!

what me and my mom do is maronate em in soy sauce and italian dressing. put oil in a frying pan and take the trout out n put em on the pan. put the rest of the maranade in too

Gut the fish and clean out the inside throughly, roll the fish in drakes dry batter. Cook a pound of bacon in a large cast iron skillet remove the bacon and drop in the fish. Eat the skin and everything. If you can get your hands on wild asparagus, fiddlehead ferns, or morels to eat with them you'll be doing pretty good.

you got the right idea w/ them ferns , musky! nothin' better than a couple of brookies and some ferns ( early spring , before they open up)w/ some baby red pot. , that's choice lickins'!
everyone has thier own opinion ,but some of you guys were pretty hard on the trout . i've always thought a trout was one of the mildest fish out there. try this:
get a large cassarole dish,
add: a hunk'o butter, 1/4 cup beer or wht. wine, 1/4 cup water
prep fish:
gut and wash as explained in the other posts,
salt, pepper ,and garlic powder fish (inside & out). stuff fish w/ onions, butter , and a slice of lemon.
pre-heat oven to 350
put fish in dish and cover w/ foil or lid
bake 20-30 min. (depending on the size)
trout are done when you poke them and you leave an indentation in the fish.
reserve any liquid left in dish.
eating: turn the fish away from you and using a fork poke along the spine lifting the fillet upward until you can completely flip it over. at this point, grab the tail and lift up. the skeleton should pull away from the other fillet.
pour the reserve juice over the trout and feast!!!!

The way i do it is i put the fillets in tin foil and put butter on the fillets and they put lemonpepper on them and add some salt and pepper. It is good. I see i am a little late on this topic but o well.lol

not sure if its been posted here yet, but heard of a guy, would take the trout, salt/pepper them, then take strips of bacon and wrap it up, covering the whole fish, each strip of bacon secured with a toothpic, and grill it, on the grill of course, lol

You got it fresh trout with fresh fiddleheads.

My favorite way is just salt and pepper and fry in butter.Excellent eating.