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Author Topic: Campfire trout...  (Read 7535 times)

Cider

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Campfire trout...
« on: Mar 19, 2004, 02:55 PM »
We'll as long as we're all hungry, let's hear your campfire trout recipes!

I like to leave them whole (head and tail) and pat them dry with paper towel.  Then lightly salt and pepper the fish inside and out.  Pack the cavities with roasted garlic & onion salsa.  Melt some butter (the real stuff) in your frying pan over a nice wood fire.  Add a bed of sweet vidalia onions cut in rings then lay in the trout and pour the remaining salsa all around them.  Cover the pan with a lid that is canted slightly so the woodsmoke will get caught under it and roll across the fish as they simmer.  When the salsa starts to bubble, check the fish with a fork to see if they are done.  Meat should be flaky.  Serve 'em up hot with some corn bread, home-made boston baked beans, and your favorite beverage (beer or bourbon)!

I also like to pan fry them by patting them dry again with paper towel and rolling them in flour to get just a light coating.  Melt a whole stick of unsalted real butter (one stick for two or three trout) in your pan and then saute the trout very slowly on low heat.  The unsalted butter will help prevent the fish from sticking to the pan and keep them from falling apart.  It also imparts a slight sweet flavor to the trout.  8-10 minutes per side for 12-14" stream trout.

What does everyone else do?  I am always looking for new ways to prepare trout!

mike692

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Re: Campfire trout...
« Reply #1 on: Mar 20, 2004, 07:52 PM »
Cider,

When we fish a trout stream in an out of the way place, we just carry a stick of butter, an onion, salt, and a square of aluminum foil. Pretty much just gut the fish and wrap it in the foil with other ingredients and toss it in the fire. Done in 10 minutes or so. Delicious!

raleigh

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Re: Campfire trout...
« Reply #2 on: Mar 20, 2004, 11:13 PM »
The way my parents always cooked them when we went camping is, cleaned and took the heads off, than put them in egg yoke and role them in corn meal. Put a little bit of oil in the cast iron skilt and cook the fish for about 8 miniuts on each side. I remember as a kid my favroit part of the trout was always the tail when it was cooked like that.

trapperdirk

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Re: Campfire trout...
« Reply #3 on: Mar 22, 2004, 06:45 PM »
 Well I use something simialar to yours cider but I stuff my trout with stove top stuffing and wrapped in foil .
    As an oldtimer once told me and very seriously I might add . >:(
  The trout is the king of the fish , so you must give him the last honour , and cook him with his head on . >:( ;D
The bush is not a passion , it's in my soul.

TD

TroutFishingBear

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Re: Campfire trout...
« Reply #4 on: Mar 22, 2004, 08:57 PM »
We'll as long as we're all hungry, let's hear your campfire trout recipes!

I like to leave them whole (head and tail) and pat them dry with paper towel.  Then lightly salt and pepper the fish inside and out.  Pack the cavities with roasted garlic & onion salsa.  Melt some butter (the real stuff) in your frying pan over a nice wood fire.  Add a bed of sweet vidalia onions cut in rings then lay in the trout and pour the remaining salsa all around them.  Cover the pan with a lid that is canted slightly so the woodsmoke will get caught under it and roll across the fish as they simmer.  When the salsa starts to bubble, check the fish with a fork to see if they are done.  Meat should be flaky.  Serve 'em up hot with some corn bread, home-made boston baked beans, and your favorite beverage (beer or bourbon)!

I also like to pan fry them by patting them dry again with paper towel and rolling them in flour to get just a light coating.  Melt a whole stick of unsalted real butter (one stick for two or three trout) in your pan and then saute the trout very slowly on low heat.  The unsalted butter will help prevent the fish from sticking to the pan and keep them from falling apart.  It also imparts a slight sweet flavor to the trout.  8-10 minutes per side for 12-14" stream trout.

What does everyone else do?  I am always looking for new ways to prepare trout!


Wow, your pack must weigh like 100000 pounds cider.
I catch one, gut it and take the head off, fry some bacon before hand, then fry the trout in the bacon grease.

salt and pepper and lemon accordingly.
tasty

Cider

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Re: Campfire trout...
« Reply #5 on: Mar 22, 2004, 09:34 PM »
Wow, your pack must weigh like 100000 pounds cider.

My pack??  ???   ::) Actually, it weighs just a hair under 5,000 lbs. to be precise...



The fire doesn't weigh much either, but is difficult to keep lit going down the road...   ;D


Otter

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Re: Campfire trout...
« Reply #6 on: Mar 24, 2004, 03:48 PM »
Ahh...there is nothing quite like fresh trout when you come off the water.  I remember one time when we were caving in West Virginia and I flyfished every morning.  One morning I went over my hip boots in the icy water, but I stayed until I'd caught enough fish for everyone.  I cooked my leg a little before we cooked the trout!  ;D

grumpymoe

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Re: Campfire trout...
« Reply #7 on: Mar 24, 2004, 04:15 PM »
take mr. trouts cavity and sprinkle with brown sugar, cinnamon. add onion, dollop of butter and wrap in tinfoil....depending on the quality of the foil, you may wish to add a second layer and seal tightly...place gently in the coals and cover with ash...leave approximately 35-40 minutes which should be fully cooked..carefully remove from woodfire, open and...........................DIVE IN WITH THE BIG FORK!!!!!!

devil-man

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Re: Campfire trout...
« Reply #8 on: Mar 24, 2004, 06:27 PM »
Nice pack, Cider. My limit is about 60 lbs.
Wanna hike in sometime? I'll carry mine, you carry yours :P
I, too, use the foil. Lemons and onions for me.

Cider

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Re: Campfire trout...
« Reply #9 on: Mar 26, 2004, 10:25 PM »
Each spring I look forward to my first brookies/rainbows of the year.  I like to prepare them fresh basically as I posted before by gently sauteing them in unsalted butter and serving with freshly picked spring fiddleheads.  Serve with a hot chunk of cornbread, fresh steamed broccoli, and a glass of RH Phillips EXP Voignier and you are eating like a king!!

Smelt1

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Re: Campfire trout...
« Reply #10 on: Mar 27, 2004, 09:21 AM »
Darn Cider after reading your posts the wife says I've got to go see Jenny Craig now, is she a fisherperson?  ;D When we go trout fishing we will usally travel in by 4 wheelers.Its a 25 mile treck with no roads,or other humans for miles.Fresh caught native brookies get coated with nothing more that a homemade herb rub from herbs out of the garden,some scallions,a tab of butter in olive oil and nothing but a cast iron skillet. Bon a petite!
Bubba

wny angler

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Re: Campfire trout...
« Reply #11 on: Mar 27, 2004, 09:15 PM »
trout are fun to catch-nice to look at ,but they taste terrible-yuk  :-X

fishfearme

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Re: Campfire trout...
« Reply #12 on: Mar 28, 2004, 09:49 AM »
try this....................i have a camp in a andirondacks.we go out on fishing trips to the small streams there.we catch some nice brookies but my kids won't eat any fish with bones in them(when cooked.....its ok if they have bones befor they are cooked).pan fish are easy fillet and they are happy.trout have been a problem for them.i can debone them now..........
1 gut them(cut all the to the tail)
2 cut around the head do not go through spine
3 hold fish by head with tail away from you
4 use your thumbs to "peel" the meat from the bones by working your thumbs        between the meat and the bones all the way to the tail.
5 cut the spine at the tail.
you have a "butterflied boneless"trout left cook the way you like
it sounds like a pain but it is easy and doesn't take long.now the kids eat them like crazy.

devil-man

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Re: Campfire trout...
« Reply #13 on: Mar 30, 2004, 02:19 AM »
Smelt1- A homemade herb rub???
What herbs do you put in that?
 :P

Smelt1

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Re: Campfire trout...
« Reply #14 on: Mar 30, 2004, 10:04 AM »
DM, I use Sweet basil,rosemary,lemon-tyme,and a touch of oregano.Add just a touch of salt n pepper. This really adds a nice flavor to fresh caught brookies in the wild.We will also pick some fresh fiddle heads and boil some rice and you'll think that your dining at a 5 star restaurant.Also pull a couple of Rolling rocks out of the nearby stream and it does'nt get any better than that!
Bubba

 



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