[I bleed fish]

Now that stocker season is here and my kids are starting to catch freshly stocked, white fleshed rainbows about 8” in length, what recipes have you got?


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[1nutinthewater]

Dig a few holes about the garden - they are great fertilizer!

Breaded and fried in butter with a squeeze of lemon should be just fine- Have not had them in ages but as i recall they were quite mushy.

 

[LGB]

The fried in butter technique in a cast iron frying pan is a Fishing Guides method for a stream side lunch. Tastes great. You can use flour, or corn meal, instead of breading and add some seasoning to it.

Also use a foil wrap on the grill or oven. Put a half slice of lemon inside along with some dried onion flakes and a seasoning of your choice. I like Johnny Salt. Cook for about 20 minutes.....varies with size of fish. It bakes-steams them in their own juices. Open the foil and eat. I like to take the skin off, eat the top side, lift the bones out and eat the other side, roll up the foil an in the trash with it.

 

[baldmanofthewoods]

I strongly prefer to brine and smoke them just to get some real flavor in them. I’ll also pan fry whole (head off, skin on) in butter and garlic. Brown both sides well. Both ways can be delicious when done right.

 

[I bleed fish]

I strongly prefer to brine and smoke them just to get some real flavor in them. I’ll also pan fry whole (head off, skin on) in butter and garlic. Brown both sides well. Both ways can be delicious when done right.

Same brine as for salmon?


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[baldmanofthewoods]

Same brine as for salmon?


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Yep. You can treat them just like small salmon. Split right down the middle works well, especially if they’re a little thicker.

 

[Root Hog or Die]

Yeah, I smoke all the planted trout my son and I get now also. Let them dry out in the smoker and then use the meat in salads, cream cheese spread, etc. I just find the meat of them to blah and mushy for pan frying. Heads and guts get buried under the tomato plants, they seem to like them.

 

[orygonian]

Salt’n pepper and pan fried in bacon grease. Always tastes better out in the woods.

 

[Blue pirate]

Everything’s better with bacon

 

[Tree stand lounger]

I like filleting them out and wrapping them in tin foil with butter, garlic salt, salt and pepper and throwing them on the grill.

 

[Dad80dDynamo]

I throw them whole into a zip lock with Jerk sauce to marinate for 30 minutes, then smoke or grill them, no foil. Let the skin get crispy on both sides. Take the skin off, flake up the meat, throw onto a warm corn tortilla with vinegar slaw, and Mango salsa. Top with more Jerk sauce. Serve with a Mexican Lager, Saison, or an IPA.