any trout recipes - The Outdoor Community
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post #1 of 3 (permalink) Old 08-18-2017, 08:42 PM Thread Starter
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any trout recipes

I just returned from my first ever Lake Ontario fishing using chinook charters pt of rochester NY and we caught salmon, Lake trout, brown trout and one steelhead.

We processed the fish at the dock and then vacuum sealed and froze all the fish before we drove home.

Leaving for vacation in the morning and when I return from my vacation next week I would like to try it.

Are these good eating fish?

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post #2 of 3 (permalink) Old 08-20-2017, 12:10 PM
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I rarely keep fish, but when I do, I fillet them and use italian bread crumbs with a bit of sea salt. Use egg whites with milk to get the breading to stick. After coating the fillets with bread crumbs, put them in the fridge for an hour before pan frying them in olive oil, it helps keep the breading on.
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post #3 of 3 (permalink) Old 08-22-2017, 04:45 PM
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I prefer to smoke salmon (never caught one but buy frequently at Sam's Club) and steelhead.

When I don't have time to smoke them, I'll grill them and still prepare them the same way. Brine the fillets (skin on if you had them processed that way) in 2 qts. water, 1/8 C pickling salt and a cup of brown sugar (that'll handle one fish - obviously double the recipe if you're doing more). Sometimes I'll add a tablespoon of garlic salt or a tablespoon of Old Bay to the brine. Any other flavors you like too.
Lots of brine fancier brine recipes can be found with Google. Brine at least 8 hours, overnight is better. Pat dry with paper towels and set them on a cookie cooling rack for a few hours. If you look for salmon brine, everything will talk about letting a pellicle form. Good for smoking, not necessary for grilling.

Rub any seasoning or flavor on the fillets, and grill until 145 degree internal temperature. For the grill, I lightly rub them with Old Bay and then put a brown sugar/honey glaze on them (you can google the recipe for that). Grill with the skin down and the skin will peel right off when they reach the right temp. The skin only serves to hold the fillets together. Grilling doesn't take long at all to get 'em to that temp. When I smoke, it only takes about 2 hours at 200 degrees.

If the laker and brown are salmon/steelhead size, I'd imagine the same process would be good for them too, though I've never eaten either one.
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