Trout time

[CP]

Quick limit today, just sittin on the dock of the lake. 

Thanks WDFW. 

[Jake Dogfish]

Nice! 

[Blacklab]

👍😉🥃🇺🇸

[wapiti22]

Which lake??

[CP]

Those are from Blackmans.  Lots of lakes getting stocked now, just follow the release trucks:

https://wdfw.wa.gov/fishing/reports/stocking/trout-plants

[Goldeneye]

I followed your lead CP.   Thanks!  Got a couple meals worth in the limit.  Nice day to sit on a dock. 

[Alchase]

Very nice!

[CP]

 

[metlhead]

Found this tubby triploid at Offut for an early AM Bday treat. 4lb 13oz

[metlhead]

Interesting note on that fish. I contained one sperm sac and one skein of eggs. Is this common?

[CP]

Nice fish.  Non-binary?

[Boss .300 winmag]

Stocked fish always taste like mud to me. How do you guys cook them to taste good?

[Platensek-po]

Stocked fish always taste like mud to me. How do you guys cook them to taste good?

I poach them in water, debone them and then feed them to my dogs.

[fishngamereaper]

Stocked fish always taste like mud to me. How do you guys cook them to taste good?

Cook em like halibut... after I use them for halibut bait. 

[ghosthunter]

I smoke em

[duckmen1]

Fillet any size trout. And skin them too leaving a boneless and skinless fillet. Rinsed well. Seasoned and cooked over a grill or open fire in a tinfoil boat with a little oil. Tastes great. Big thing for me is getting rid of the skin. Changes everything about a trout.

A great little recipe is
Skinless fillets cooked in a little oil with a panko batter and seasoning
Tortillas
Cheese melted on tortillas
Cabbage slaw-pinapple sweet chilly sauce for slaw dressing
Cut corn in slaw
Make fish tacos

Add a little siracha or franks red hot sauce optional if little heat is wanted.

[Boss .300 winmag]

Fillet any size trout. And skin them too leaving a boneless and skinless fillet. Rinsed well. Seasoned and cooked over a grill or open fire in a tinfoil boat with a little oil. Tastes great. Big thing for me is getting rid of the skin. Changes everything about a trout.

A great little recipe is
Skinless fillets cooked in a little oil with a panko batter and seasoning
Tortillas
Cheese melted on tortillas
Cabbage slaw-pinapple sweet chilly sauce for slaw dressing
Cut corn in slaw
Make fish tacos

Add a little siracha or franks red hot sauce optional if little heat is wanted.

Thanks duckmen1

[Sandberm]

I fillet them:

-Make a bed of sweet onions in a casserole dish
-Lay filets skin down
-sprinkle with lemon pepper flakes
-squeeze some lemon juice on fillets
-melt some butter and pour over filets
-sprinkle brown sugar over filets
-cover with foil and cook at 375 for 35 minutes
-mop up onions and juice with bread.

[Boss .300 winmag]

I fillet them:

-Make a bed of sweet onions in a casserole dish
-Lay filets skin down
-sprinkle with lemon pepper flakes
-squeeze some lemon juice on fillets
-melt some butter and pour over filets
-sprinkle brown sugar over filets
-cover with foil and cook for 35 minutes
-mop up onions and juice with bread.

👍

[jackelope]

Snoqualmie valley lake this weekend and last. Good times with the fly rod and ‘toon.

[Alchase]

Dang, there should be a law against fishing in Crocs! 

Nice fish!

[jackelope]

Dang, there should be a law against fishing in Crocs! 

Nice fish!

you ain't rockin' if you ain't croc'in!!

[Fatherof5]

Some that my boys and I caught Saturday 

[Boss .300 winmag]

Dang, there should be a law against fishing in Crocs! 

Nice fish!

you ain't rockin' if you ain't croc'in!!

When it’s hot out that’s what I wear while fishing from the kayak.👍

[Angry Perch]

Dang, there should be a law against fishing in Crocs! 

Nice fish!

Well, he is fly fishing...

[Ghost Hunter]

Plant them with the corn.

[Houndhunter]

Dang, there should be a law against fishing in Crocs! 

Nice fish!

Try to tell that to folks in AK 

[OutHouse]

To all of you, how did the meat look? Sometimes those hatcheries make good fish sometimes its really white and bland. Either way, I'll smoke it!

[metlhead]

The triploid and catchables all had firm white flesh. The holdovers are pink. Taste great wrapped in bacon, then smothered with mayo/chopped onions. Sprinkle with garlic herb blend beside fresh garden asparagus and cheesy mashed taters.

[duckmen1]

The triploid and catchables all had firm white flesh. The holdovers are pink. Taste great wrapped in bacon, then smothered with mayo/chopped onions. Sprinkle with garlic herb blend beside fresh garden asparagus and cheesy mashed taters.

That just reminded me of another way I make trout, salmon, and steelhead. If anybody remembers the pretzel dip guys at the sportsmans shows. He makes killer pretzel dips. But I make those dips and put a layer of the dip- flavor of choice over my fillet wrapped in tinfoil and throw on bbq or bake. Turns the fillet into an oily rich in flavor dinner to be desired. Super good. As pointed out in last post pair with some fresh garden vegies or a salad and its a great meal.

Also as far as color of fish goes its a hit or miss with stocker trout. Definetly a pinkish/red meat is more desirable, but once cleaned and cared for properly the more pale flesh cooks up just fine and makes good meals as well.

[OutHouse]

Right on. I once caught a hold over triploid that probably held over two years he was around five pounds and excellent pinkish orangish meat.

[outdooraddict]

is the color of meat due to food sources? the seasonal changes in the lake? the "freedom to move around the lake and different depths of water?  is there any info on nutritional aspect of hatchery fish vs wild or holdovers etc?

[Alchase]

Dang, there should be a law against fishing in Crocs! 

Nice fish!

Well, he is fly fishing...

 

True, so Crocs or Fuzzy Bunny slippers should be expected.
And extra points if the Orvis LL Bean tag is front and center!
 

 

[KDume]

I flay them out and when I get enough of them I soak them in my brine, air dry them and smoke them! Just as good as salmon sometimes better! I call it natures candy! Mmmmm!

[Remnar]

is the color of meat due to food sources? the seasonal changes in the lake? the "freedom to move around the lake and different depths of water?  is there any info on nutritional aspect of hatchery fish vs wild or holdovers etc?

 Diet . It take carotenoids to make pink/orange meat , i.e. crawdads,scuds,shrimp,krill etc.

[Blacklab]

Here’s tripoid i caught last yr

[finnman]

My dad visits a certain lake and has been speaking with one of the fish resource guys at WDFW, he told my dad that the pellets they feed the brood stock and planters is now a krill/shrimp base recipe. The fish my dad has been catching are very orange in color and the meat is actually good eating for stocked trout. Years ago I remember how bad stocked trout tasted. ☹️
Just an idea it could be the food they feed them.

[OutHouse]

That's exceptional coloring in that trout Black Lab. I know when I used to pay more attention to where the planters were coming from the ones from the Mossy Rock hatchery always seemed better to me.

[Fishmaker57]

The carotenoid called astaxanthin, is responsible for the orange color in trout and salmon. It occurs naturally in algae, and is a powerful antioxidant. Shrimp, krill, and small fish eat the algae, and salmon feed on them. In the hatchery, astaxanthin can be added to the feed, through the fish meal used to make the feed. If fed to trout, for about 6 weeks prior to release, it makes a huge difference in both the outward appearance, and the flesh. It's an added expense, which is why some state funded facilities don't use it, but hatcheries funded by the PUD's can afford it and most us it. All commercial net pen operations, targeted for the market place, use this to enhance the color and flavor of their product.

[metlhead]

These came from an Olympia lake this morning.

[HUNTIN4SIX]

The carotenoid called astaxanthin, is responsible for the orange color in trout and salmon. It occurs naturally in algae, and is a powerful antioxidant. Shrimp, krill, and small fish eat the algae, and salmon feed on them. In the hatchery, astaxanthin can be added to the feed, through the fish meal used to make the feed. If fed to trout, for about 6 weeks prior to release, it makes a huge difference in both the outward appearance, and the flesh. It's an added expense, which is why some state funded facilities don't use it, but hatcheries funded by the PUD's can afford it and most us it. All commercial net pen operations, targeted for the market place, use this to enhance the color and flavor of their product.

Good bit of knowledge and explanation.  Did a feed trial and it took more like 6 months to get good color.  I think it was $.03/lb.  Always said all hatcheries should use it since we are putting out a product the public pays for, why not.  Make those trout a lot more appealing.  I always used 60 parts astsa.  I think all brood feed had it.