Any campfire trout recipes

[Schnelle23]

I was always wanting to find a way to spice up and cook a good fresh cot trout, so if you know of any goog recipes let me know thanks.

[Grizzly II]

When my kids were little we backpacked a lot. This was one of their favorites and we always packed the few ingredients.
Gut the trout/kokanee and wash clean. Stuff the cavity with cashews and squeeze in a little lemon juice. Wrap in foil and put in the coals. Turn occasionally. When you unwrap them the skin will stick to the foil and there you are. Experiment. A little bacon grease on the outside etc.
Always cook twice as much as you think you will eat. It aways disappears.
Griz

[Dan Grbavac]

Put a strip of bacon and a green onion in the cavity and wrap in foil
put near the coals When you smell the bacon pull them out and enjoy.

[StickFish]

My all time favorite - has to be fresh trout caught that morning or afternoon.

Start a nice fire, add 50/50 butter to margarine (keeps butter from browning), season the "skinned" trout in seasoned flour (lemon pepper & garlic salt and Johnny's to taste), set fish aside till butt/gerine is good and hot - toss the trout in and watch them curl - flip and drain. Serve with chips and salsa and a nice green salad.

Skinning the trout - I hope you saw that part - it is the best part of this recipe it gets the seasoning right on the fish. It is very easy to do, but hard to describe. I believe I have the pics around.

Start by gutting trout. Pinch trouts gill plate (lifts tung from jaw), make small cut severing the skin between the lower jaw and tung. Cut from anal vent to gills like you normally do. Grab nose with left hand, thumb in mouth, grab tung with right and pull towards anal vent - should take you about 10 seconds to gut a trout. Slice kidney scrape blood lines out and wrinse.

Skinning the Trout - Hold fish in left hand (assuming your right handed), thumb inside along the backbone about 1/2 way down. Right hand turn counter clockwise so fingers are where the bottom of the gill plate was, thumb on outside of back bone, rotate right hand clockwise snapping neck. No tricky part rotate right hand counter clockwise while pulling towards the tail of the fish in a smooth even motion going straight and close to backbone - skin will be coming off - move left hand to front of fish and keep pulling till all the skin comes off - takes way longer to type than do. Should take less than a minute.

I learned this from a great guide and have finally perfected it myself - works on Kokanee, but you have to be more careful with their skin and flesh. I'll try and post the pics if I remember or maybe this year I'll just video tape it. It has converted many a trout fisher or big fish chaser into really liking these fine little fishies.

[Got One!]

Clean it head on or off, put a couple slices of lemon in the gut, some butter, couple avacado slices, and a chili pepper slice (you pick the heat you like) wrap it up in foil and have at it. Check er out when the eyes are white your ready.

[GraphiteZen]

Here is one for you I came up with one day in the supermarket that works great for campfires because temp isn't really as issue:

Slice in half a bunch of oranges (10 or so) and juice them out pulp and all into a pan about 3 or 4 inches deep. Put a bunch of unsalted peanuts in a large ziplock bag and crush them into very small bits. Don't buy pre-crushed because they are too dried out and you need the flavor to cook out of them and into the sauce. Then get a bunch (a whole bushel) of fresh parsley and dice it very fine, stems and all. You need a lot of peanuts and parsley or else you will taste mostly just the oranges. Throw all that into the pan and let it boil for 10 or 15 minutes or until it becomes somewhat thick, but not too thick. Put the whole trout in and fill the cavity with the sauce and cook until it's done. Sort of an Asian dish and very delicious!

[Axeman]

Pork sausage, lemon pepper, season to taste!

[Dullhook]

Barbequed Kokanee or trout is really a fast, easy way to cook them and absolutely delicious. You'll need one of those fold-over cooking grills with handles to do it. "Joes" usually stocks them and they're pretty inexpensive.

Fillet out some fish leaving the skin on one side. Rub a little olive oil on both sides of the fillets and on the grill to prevent sticking. Sprinkle liberally with garlic lemon pepper, Johnny's seasoning salt, or your personal favorite. I like a little cayenne pepper on them too. Set the rack over some clean burning coals doing the skin side first. When the skin starts to bubble and turns golden brown, flip over and do the other side until it browns and sizzles. These fillets don't take very long... just a few minutes...so be careful not to over cook'em. Here's the first batch of kokes we did at Crescent Lake last Spring and they were so good we wound up cooking a lot more. Can't wait til the high lakes open! :food:

http://www.ifish.net/gallery/data/500/Crescent_00041.jpg

[GraphiteZen]

Dang that photo made me hungry. Be back later.

[KD Fisherman]

1.Rub the cavity with: salt, pepper, cayenne pepper
2.Stuff with full garlic cloves and chopped green onions
3.Fry in cast iron pan coated with butter over campfire
4. Wrap corn on the cob in foil and throw in the coals
5. Use the butter from frying the fish to coat the cooked corn
6. Combine with frosty cold beverage of choice and enjoy a meal on the shore of your favorite body of water

It sure seems to taste better when eaten on the river!

[GraphiteZen]

I had to come back just to say that I am still drooling over that photo of the Kokanee on the grill... Is the red stuff your cayenne pepper? Man...