I know that this should probably be listed under the recipe section, but it seems that I may get a better response here. If I should move the post, by all means please let me know.

I haven't cooked any trout while camping, because..well I haven't caught one yet! This year I am determined to focus on Lakers, Splake and Brookies! But I am limited to my knowledge of preparation to how I typically cook Salmon, lemon/dill in foil or broiled or on the grill, and honey/dijon on a cedar plank.

Can someone open my eyes to different ways to prepare the species? I can't imagine them fried with shorelunch..but I have seen photos of others going this route. The flesh/flavor is so different from Walleye/Perch/Smallie that I can't imagine the texture deepfried. Is this incorrect?

As always, your wisdom and experience is much appreciated!!

Sabers

Cook them way you cook salmon and you should be ok. Typically I fry with a little butter and lemon juice and sprinkle lemon pepper on top flip, more lemon pepper. Cook til done.

Cooking over coals in aluminum foil works well, my favorite is to cook them skin on (whole and gutted) right on the fire grate.

quote Schollmeier: "Cooking over coals in aluminum foil works well, my favorite is to cook them skin on (whole and gutted) right on the fire grate. "

Yep

That looks tasty!

If there's a chance of a laker on a trip I pack one lemon and a handful of fresh dill.

Clean the fish and stuff the cavity with thin slices of lemon, dill, Kosher salt and pepper. Cook whole on the grate over the fire. So simple, so good.

Goodness gracious great balls of fire. Grilled trout and a plastic bottle of beer. (In a cozie no less).Hot damn . Now that's what I'm talking about.

Plus one!

We just put it in aluminum foil and put some seasoning , usually olive oil, garlic salt, hot sauce, pepper and make it on the fire. This is baked walleye but it's the same general idea.

quote TuscaroraBorealis: " "

This is my favorite way.......remember the herbs and spices!

There is no way to screw it up...shore lunch is good, wrapped in foil with butter/onions, wrapped in bacon and fried... they all taste great. Try slicing up thin and marinating in lemon juice for 20 min..no need to cook it, just dig in.

If you want a really simple and easy method, cut the trout into smaller pieces and poach them in a little water (just a little simmer, not boiled). Add some spices if you'd like. (If you really want to get fancy, Google "blue trout recipes").

Then spear the pieces with a fork, dip them in melted butter, and down the hatch! Hard to beat.

quote marsonite: "If you want a really simple and easy method, cut the trout into smaller pieces and poach them in a little water (just a little simmer, not boiled). Add some spices if you'd like. (If you really want to get fancy, Google "blue trout recipes").


Then spear the pieces with a fork, dip them in melted butter, and down the hatch! Hard to beat."

A guide told me about that last year but I have not tried it yet. Have to try it this year.

quote Schollmeier: "Cooking over coals in aluminum foil works well, my favorite is to cook them skin on (whole and gutted) right on the fire grate. "

+1.Put the fish in a fish basket on the fire grate. I liberally apply olive oil to the cavity and cut diagonal vents into the flesh fill with olive oil and sear right over the fire. Cooking with aluminum foil and butter and lemon and cilantro is also very tasty. Small trout taste great filleted out and panfried with olive oil, no coating, then adding spices as it cools down.

Awesome! Thank you all for the great ideas! I can't wait to fry some up!

quote TuscaroraBorealis: " "

Looks great,do you coat the fish with anything and where did you pick up your nice looking utensil or fish holder.

Also trout is best fresh and not frozen and thawed out.

quote Pinetree: "

quote TuscaroraBorealis: " "

Looks great,do you coat the fish with anything and where did you pick up your nice looking utensil or fish holder.


Also trout is best fresh and not frozen and thawed out."

Usually butter, lemon pepper, lawrys & whatever other seasonings that I have along that might strike my fancy. Also, I use onions & bacon if they're still available at that point in the trip.

It's been awhile, but I believe the fish flipper was from Cabelas.

quote mcsweem: "We just put it in aluminum foil and put some seasoning , usually olive oil, garlic salt, hot sauce, pepper and make it on the fire, this is baked walleye but it's the same general idea "

This looks great! Might have to try this for the July trip instead of using batter for frying.

It really is good fried like you would do a walleye also. In my opinion, you can't mess up fresh out of the lake fish.
Speaking of that, going back to your first comment about having trouble catching them, I'd like to get some of those of you experienced laker hunters techniques on catching them in late June "I have had decent luck in May". I plan to purchase a small sonar unit today. Will some of you share your secrets with a summer laker rookie? Thanks

quote 1Nimrod: "It really is good fried like you would do a walleye also. In my opinion, you can't mess up fresh out of the lake fish.
Speaking of that, going back to your first comment about having trouble catching them, I'd like to get some of those of you experienced laker hunters techniques on catching them in late June "I have had decent luck in May". I plan to purchase a small sonar unit today. Will some of you share your secrets with a summer laker rookie? Thanks"

When cooking over fire how long do you cook it for? When left with skin on and not filleted. Thanks

Do any of you soak your fish in a brine or something for a little while.
I know once and a while, not always, I will put fish in salt water for like 20 minutes than wash them off. I think it cleans the fillet a little bit.

quote Pinetree: "Do any of you soak your fish in a brine or something for a little while.
I know once and a while, not always, I will put fish in salt water for like 20 minutes than wash them off. I think it cleans the fillet a little bit."

I brine lakers and salmon in gallon sized zip loc bags with about 2 cups of water 3T. each of salt and sugar, brown sugar if you have it, for about an hour before cooking it. Rise and dry them with a paper towel before cooking.

Cook and season it any way you like to eat it. Delicious!

I will have to try the sugar also.

Hard to go wrong. We've pan fried it, baked it in foil and just cooked it on a makeshift foil griddle over the fire. Throw in some lemon pepper and dill and you're good to go. Bonus if you sneak in a few actual lemons. It's done when it flakes apart easily. Probably the easiest thing out there to cook!

I've always wanted to try crafting a makeshift foil hood over the fire and smoking it (or some facsimile thereof). If we wind up with an abundance this year I may try that, though access to decent smoking wood may be scarce. Wouldn't be too hard to even bring in some salt and sugar to whip up a bring, though that might be taking it a bit too far..

quote mooseplums: "

quote TuscaroraBorealis: " "

This is my favorite way.......remember the herbs and spices!"

Is that a miller lite?? How many of those bad boys do you bring in? I'm tempted to bring a 6 pack just to have a beer when I'm craving one a few days in.

Blackend. Of course the best way is with cast iron though

Skin on.
Put on double foil.
Sliced onion, butter, salt, pepper, paprika, and ketchup.
Seal top and one end, add a little bit of water.
On the grate over coals.

walllee: "

quote Schollmeier: "Cooking over coals in aluminum foil works well, my favorite is to cook them skin on (whole and gutted) right on the fire grate. "

Yep"

Double yep

In foil over coals with butter and your favorite herb/spice mix. Ghee (clarified butter) travels well, and I like the butter flavor. True Lemon or True Lime, if you can find it, travels well with a lot of flavor for minimal space/weight.

I will be blackening some this year

walllee: "

walllee: "

quote Schollmeier: "Cooking over coals in aluminum foil works well, my favorite is to cook them skin on (whole and gutted) right on the fire grate. "

Yep"

Double yep"

I do the aluminum foil as well with butter and onions (vadalia if they are around). The only thing I might add if I have them, is to stuff the cavity with slices of lemon and fresh dill.

Forrest75: "

walllee: "

walllee: "

quote Schollmeier: "Cooking over coals in aluminum foil works well, my favorite is to cook them skin on (whole and gutted) right on the fire grate. "

Yep"

Double yep"

I do the aluminum foil as well with butter and onions (vadalia if they are around). The only thing I might add if I have them, is to stuff the cavity with slices of lemon and fresh dill. "

#1: whole and gutted over coals in aluminum foil. stuffed with onion, lemon, dill, etc. #2 in a chowder

There's no need to wrap them in foil. I actually think flavor is lost that way. What I do is bring up foil to tent over the entire grate, so that I can cook the fish over indirect heat. Build up a fire, let it burn down a bit, move coals towards the back, place the gutted fish toward front of the grate. Then tent a large piece of foil over the enough of the grate so that heat rising from coals will cook the fish. Secure the corners and back of the foil with rocks. This is a fabulous, easy, minimally messy way to cook them. It imparts concentrated flavor of the coals and even some smoke. I used to wrap in foil but hated packing out the oily mess. This way you can reuse the foil, too.

Schollmeier: "Cooking over coals in aluminum foil works well, my favorite is to cook them skin on (whole and gutted) right on the fire grate. "

Exactly with olive oil and spices

i've posted this on the camp recipes forum .
but did pan seared lake trout last may , skin on and just a little bit of crisco with some good season(onion & herb-garlic powder-pepper), i actually had a professional chef prepare it,, it was fantastic , but as brantlars said hard to ruin any shore lunch up there when your talking lakers-splake -brookies Mmmm :)