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Q:
I caught a 19 1/2 inck brown trout today and was going to fillet it but i heard it is better to bake a fish that size. what is a good way to prepare and bake it? is it a better method?
Question by jeffo52284. Uploaded on October 22, 2009
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Answers (11)
My favorite way to eat trout is to grill it whole (that is when good camfire embers are unavailable) with simple ingrediants like salt butter and lemon. I also use cajun seasoning mixes occasionally for some extra spice.
get a big cake pan and heat the oven to 350 or 400 take the trout and gut it take a stick of butter and leaks and put in side fish and lay him down on the cut so his stomic is holding butter and leaks. bake untill the skin on his back cracks right down the spine and then put lime or lemon never teyrd cajun but it sounds good.
My favorite way to prepare a trout, or any fish really, is to fillet, bread, and bake. Put some lemon juice on it and its ready to eat.
Gut it, cut off the head and tail and add what you like to it. I add butter, lemon, garlic, onion, and other veggies. lay the fish spread open in a baking pan and cook. The bones will fall right off when it is done. You don't have to worry too much about undercooking it since trout are one of the fish that can actually be eaten raw.
green bird,we usally turn the fish upside down, fill fish with butter ,onions.season with a little,season salt,lemmon pepper.skewer the belly with a couple of wood k-bob sticks to keep the cavity open,so you can ladle melted butter back in.1+to you.
My favorite way to prepare a brown trout of any size is to remove the hook, and gently release it back in to the water to fight another day
I always fillet my fish no matter how I cook it.If I bake it,especially over a fire I wrap it loosly in aluminum foil,but fold the edges together to hold in the juices.You can use butter,italian salad dressing,add whatever seasonings you like and place it in the oven or over hot coals(not flame),and when the foil expands(inflates)it's done.
slothman has the right idea. simple seasoning and butter in aluminum foil in the fire's embers.
I prefer fillets cooked with some butter and garlic or grilled with some lemon and dill!
I love grilling browns whole. I line the grill with foil and put a pad of butter an some onions in the cavity of the fish. Salt, pepper and yumm.
We take whole fish split down the middle with skin still attached.Lay on aluminum foil, add butter and spice of choice, bake at 350 until fish is flaking with a fork. About 20-30 minutes, depending on size.
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My favorite way to eat trout is to grill it whole (that is when good camfire embers are unavailable) with simple ingrediants like salt butter and lemon. I also use cajun seasoning mixes occasionally for some extra spice.
get a big cake pan and heat the oven to 350 or 400 take the trout and gut it take a stick of butter and leaks and put in side fish and lay him down on the cut so his stomic is holding butter and leaks. bake untill the skin on his back cracks right down the spine and then put lime or lemon never teyrd cajun but it sounds good.
Gut it, cut off the head and tail and add what you like to it. I add butter, lemon, garlic, onion, and other veggies. lay the fish spread open in a baking pan and cook. The bones will fall right off when it is done. You don't have to worry too much about undercooking it since trout are one of the fish that can actually be eaten raw.
green bird,we usally turn the fish upside down, fill fish with butter ,onions.season with a little,season salt,lemmon pepper.skewer the belly with a couple of wood k-bob sticks to keep the cavity open,so you can ladle melted butter back in.1+to you.
My favorite way to prepare a trout, or any fish really, is to fillet, bread, and bake. Put some lemon juice on it and its ready to eat.
My favorite way to prepare a brown trout of any size is to remove the hook, and gently release it back in to the water to fight another day
I always fillet my fish no matter how I cook it.If I bake it,especially over a fire I wrap it loosly in aluminum foil,but fold the edges together to hold in the juices.You can use butter,italian salad dressing,add whatever seasonings you like and place it in the oven or over hot coals(not flame),and when the foil expands(inflates)it's done.
slothman has the right idea. simple seasoning and butter in aluminum foil in the fire's embers.
I prefer fillets cooked with some butter and garlic or grilled with some lemon and dill!
I love grilling browns whole. I line the grill with foil and put a pad of butter an some onions in the cavity of the fish. Salt, pepper and yumm.
We take whole fish split down the middle with skin still attached.Lay on aluminum foil, add butter and spice of choice, bake at 350 until fish is flaking with a fork. About 20-30 minutes, depending on size.
Post an Answer