MyFishFinder Forum
MFF US Midwest => Indiana => Topic started by: SmuckBuck on Mar 04, 2009, 08:04 AM
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Posted these pics under a different thread. Didn't think anyone saw em.
First trout I have ever caught!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi682.photobucket.com%2Falbums%2Fvv186%2FSmuckBuck88%2FSpringTrout2.jpg&hash=01be931b3c06e1c9997ea65a7f1475fb)
My buddy caught the rest (5 smaller ones). Sun shines on a dogs arse once in awhile!
(https://www.myfishfinder.com/fishing_forum/proxy.php?request=http%3A%2F%2Fi682.photobucket.com%2Falbums%2Fvv186%2FSmuckBuck88%2FSpringTrout.jpg&hash=8a16848f6b2021a2774632824af3f234)
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Nice trout. The fist fish I ever caught was a 12 in trout in Washington State on my grandpa's farm spillway. I was 7. Been hooked on fishing ever since. I could barely see over the stove to watch my grandma cook it. Dug my own worm and used a bent pin for a hook. Lost a lot of fish with out that barb but I didn't care it just made me try harder and save my money for better tackle. 1969 or so.
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I caught this fish last week when the ice came off. It was definately fun. Last night I smoked it and well......let's just say the taste was not what I was used too :sick: If somebody knows a better way to fix these things please let me know. I would of liked it better if I fileted them and put some Andy's on em.
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Did you fillet it and brine it. I brine steelies and salmon in salt, sugar, garlic powder and a little soy overnight. You can speed up the brine process with more soy to around 1/2 hr or so. I also like cool smoking overnight with a Lil Chief electric smoker around 120-140 deg. I used propane and charcoal for years but they get to hot and dry it out to fast. I have also put them in foil on the grill with lemon pepper and garlic but you really need to like the taste of fish cause its fishy tasting.
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Rairdogg.....Thats the problem. Don't get me wrong I love eating fish, but the smoked trout was very fishy tasting. I think I will stick to pan fish fried or deep fried in Andy's Seasoning. My wife like Salmon as do I, but I cook it very differently. Thanks for the trout cooking info. If I do it again I will try the brine and garlic powder over night.