Forum Index > Food & Grub > frying trout in the high country.
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JVesquire
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JVesquire
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PostThu Aug 27, 2015 11:40 am 
We caught this laker in the Quetico this month and cooked it over a fire. The filets are from a bass we caught right before dinner. Cooking over the fire is great for trout and preserves their flavor. Frying tends to mask it. We cleaned it from gills to anal fin, then used a cross-tied stick to open the body over the fire, then turned it over and cooked it a little further on the backside. We were able to get all the meat off of it, and the cheeks too!

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Malachai Constant
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PostThu Aug 27, 2015 6:49 pm 
On the JMT (no fires allowed) we had success poaching them in miso broth. Easy clean up and no lingering odors.

"You do not laugh when you look at the mountains, or when you look at the sea." Lafcadio Hearn
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Schenk
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Schenk
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PostFri Aug 28, 2015 10:38 am 
JVesquire wrote:
and the cheeks too!
mmmmm, Trout Cheeks! Tasty little morsels that some think are fictitious, but they're not!

Nature exists with a stark indifference to humans' situation.
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forest gnome
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forest gnome
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PostFri Jun 15, 2018 7:58 am 
BUUUMP ...ALWAYS ENJOY this thread in the spring time!!!

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BigBrunyon
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PostMon Jun 18, 2018 10:53 am 
Bury/ surround your little stove in some rocks, so you can wrap the gutted fish in foil and place over the stove a few inches above the flame, just like a grill!

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Forum Index > Food & Grub > frying trout in the high country.
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