Stocker trout, I need idea's that'll impress.

[syoungs]

So localish lakes are stocked with rainbows, and were targeting them this weekend.

I typically keep a few and foil pack em at camp with some basic seasoning and some onions with butter. Its not great, it is nostalgic.

Planning on bringing a few home to cook in the evening, and I need ideas on how to spruce these things up to an impressive level!

So, any advice?

[Twispriver]

Use them for halibut bait and eat the halibut? 

[lewy]

Smoke em

[Timberstalker]

Try them as sushi.
Let us know how it works.

[Smokeploe]

Do your seasoning with onion but hold the butter, and wrap with bacon and cook hot.  Put the folded side down first till you hear the bacon sizzling, then turn, cook the same.

Smokeploe

[syoungs]

Use them for halibut bait and eat the halibut? 

The much preferred method for my neck of the woods is to turn trout into catfish, but id say halibut is an even better option! unfortunately there is a woman that needs woo'ing, and this is part of it, means I gotta turn mush to decent tablefare!

[syoungs]

Try them as sushi.
Let us know how it works.

Now this is the advice I frequent this forum for!

[syoungs]

Do your seasoning with onion but hold the butter, and wrap with bacon and cook hot.  Put the folded side down first till you hear the bacon sizzling, then turn, cook the same.

Smokeploe

This may work! I will try it. Thanks!

[Bullkllr]

Smoke em

 

Makes them decently edible every time.

[Stein]

Salt them lightly, cut in half lengthwise and then freeze.  Wait until July, then defrost and put them in a crab pot.  Guaranteed to impress. 

[ghosthunter]

My wife and catch a lot of them.

Smoke them

[wadu1]

Smoke em

That's what I do, just a simple brine and alder chips in my Little Chief.

[vandeman17]

back when we used to fish stockers the only way I found them to be decent besides smoked was to cook them on a bbq with parm cheese and red pepper flakes. Hot and fast

[C-Money]

Best way I've found is....Filet them, soak them in a mix of pineapple juice, shot of whiskey, soy sauce, and brown sugar. Put foil on your BBQ grill rack, cook till done. Delicious.

[Buckhunter24]

My grandma dreges them in flour/salt/pepper and fries them in bacon grease. They're excellent for breakfast, skin and all. She has coffee cups full of bacon grease in the fridge its the key to fried potatoes as well...

[wadu1]

My grandma dreges them in flour/salt/pepper and fries them in bacon grease. They're excellent for breakfast, skin and all. She has coffee cups full of bacon grease in the fridge its the key to fried potatoes as well...

Bacon Grease, is the cat's meow in cooking. 

[jeffro]

I smoke them and turn it into dip

Smoked trout
Capers
Pickled peppers
Feta cheese
Parmesan
Scallions
Edit: salt, pepper, and chili flakes

Ritz or butter crackers

Yum

[Alchase]

Butterfly them season with Johnny’s Seasoning Salt, place them open side down on the grill then turn them once skin side down. Until down.

If you want to pick it up a bit, place the butterflied trout in a foil boat or aluminum tray on the grill, open side down, pour Gerard’s Italian dressing over the top about an inch deep. Add mushrooms and onion slices, and a few pats of butter.
Cook until done. Make some Philsbury Grands Biscuits in the oven.
Once the trout is cooked, plate the trout, mushrooms, and onions, then pour the remainder of the Gerard’s from the pan into a bowl and dip the biscuits in it and eat.
 In our house I can’t get the fish out quick enough before the kids are lined up to dip their biscuits.

I also freeze trout until I get a full smoker load. A wet brine I have found is the best for trout. Then after smoking, pull the skin and bones out and place the fish pieces in a one gallon zip lock bag in the fridge for munching. We always had a bag of trout or Kokanee in the fridge that we could add to salads or crackers and cheese etc.

[Alchase]

My grandma dreges them in flour/salt/pepper and fries them in bacon grease. They're excellent for breakfast, skin and all. She has coffee cups full of bacon grease in the fridge its the key to fried potatoes as well...

Bacon Grease, is the cat's meow in cooking. 

 

Tried and true trout grubbing

[KillerBeee]

Look up duxelles. It's a French stuffing from mushrooms, shallots, and other stuff. Trout stuffed with duxelles then baked is and can be very delicious. Once baked, peel the skin off, pull the bones, and eat along side the stuffing. Duxelle is also excellent stuffed in mushroom caps. We used to do artichoke bottom filled with duxelles, a piece of filet mignon on top, topped with bernaise sauce. I think it was called tournedos a la Rossini.
   Smoked for dips and such are also a favorite. I hope the link is ok.

https://www.thespruceeats.com/mushroom-duxelles-intense-and-refined-912879

[OutHouse]

If you fry them and the tails are not too big, eat em'! I think they are delicious crisped up with a little salt.

[rainshadow1]

When I don't feed them to the fertilizer brine barrel (BTW, they work amazing if you can keep the dogs from digging up your plants and trees!) I'll head/tail/gut them, cut diagonal slices about every 1/2", then roll them vigorously in well seasoned flour/crushed cracker meal, and pan fry them in about 1/2" of oil until the skin is crispy like a potato chip. 

[Fletch]

My dad chunked them up and pickled them... it takes a soft fish and firms it up and gives them good flavor...generally dont have to worry about the bones either.  I agree with fried in bacon grease for breakfast too...good childhood memories eating fried fish with potatoes etc... loved the crunchy tails too.