Trout for Dinner

Found some trout I had set aside in the freezer for winter meals. Picked out a couple good sized fish and thawed them out all day. Made a good meal last night with enough left overs for lunch today.

I have to pull the fillets off after broiling for the wife as she doesn't appreciate the full fish body with the eyes etc. still intact. I just eat mine whole on the plate or out of large baking pan since some of the fish are much larger then a dinner plate size.

Mighty good eating, in fact I usually over indulge when I have such a good meal. Big scoops of potato salad, macaroni and cheese with a lot of home made tartar sauce to spread on my fish. Used my canned zucchini sweet relish and Miracle Whip for the tartar sauce.





Now they are seasoned and spiced up with flavor ready for broiling.



Out of the oven ready to chow down. Those lemon and orange slices add a nice zing to the flavor.

Looks good !

Looks great but trout after freezing is not my favorite.

Geez that looks good.

They sure do!

Looks some good.

Enjoyed your post Bob. Eaten high on the hog!!

Heck Yeah !!!

Looks wonderful. I sure wish we had trout around here.

Don't trout have scales? Do you scale them before you cook them? Do you the skin?

Scales are teeny, so no need to worry about scaling. Crispy trout skin is good stuff

Looks great.

Looks good when I lived in Montana I would eat trout once in awhile.Brown trout was my favorite,but I hardly ever kept them because I loved fishing and catching them the most.Rainbows and Cut throat were easier for me too keep,both were very good table fare.Fresh was always better than frozen of course.

Trout skin is good to eat when grilled, fried or broiled, at least I have always enjoyed the flavor and texture. The scales are very small as stated and not an issue when cooked to a crisp.

Freeze them in zip lock freezer bags fillled with water, they will keep real good that way......jk

Thats how I freeze the fillets in water. The larger fish I double wrap in saran wrap then foil the exterior. We don't usually hold them more than a few months.

Hope they taste good but I haven't eaten a trout I like . I'll stick to walleye and flathead or stripers.

Looks good. Next time stuff em with crab meat too

Nope.Eat the skins as well.

Awesome meal

Looking good Bob

Red meated fillets with lemon pepper on a cedar plank on the grill. Mmmm Good.

I didn’t catch any trout yesterday but managed to catch a limit of smelt. Also good eating

Bob, I'm out on a limb here but I think I'm solid.

You brother lure maker LOVES you some cooking and eating.
Don't you

Blessing friend.
Pray your health/ticker/all is in fine shape.

Remember, wash your hands after formulating and before you eat.
Or not.

Blessings,
Mark

Those smelt look awesome!

Yes Mark, I tend to indulge a little every now and then. I try to wash my hands good to minimize the shop flavor from bleeding into the table fare. I think the smell of the good cooking helps to cleanse my nostrils a little after hours each day in our lure formulation facility.

My cooking can't compare to Patrice's and Zims, Nesses, ADC's and several others on here. I am just an old buckboard chef getting some practice. Some of our members eat good and know how to make good meals and not just trap.

Been a while since I have enjoyed some good fresh smelt. They look mighty good.

I like the fillets deep fried in corn meal with hush puppies and grits.

Nice ! Haven’t been smelting in years

I would rather eat the smelt.