cooking trout

[simon-ayre]

my first taste of trout on sat night was a let down to say the least it was cooked in tin foil packed with olive oil and ,garlic and lemon but tasted of soil,is this normal or can anyone give me some tips on how to get rid of the earthy flavour

 

[sless]

trout is horrible
no matter what you do with it
try some fennel
its meant to be good
but i wouldnt thank you for it

 

[FISHMAN]

tried every way possible to cook trout still tastes like mud as sless says its horrible even paid £90 for a smoker and tried it smoked you guessed it yep still mancky i give all mine away at least i get a few pints out of them.

 

[mark]

stockie fish from still waters are hard work to make taste half decent. they smoke ok, but they need to be brined or salted first, 2-4 hours at least then rinsed in clean water, and patted dry before smoking, still might not be enough, depends on the water the fish came out of. You can pickle them like Gravad Lax as well which gets rid of the earthy taste. Smoke them slowly as well so they don't cook too quickly. smoking really is thew only way to end up with something that tastes vaguley edible

Its one of the reasons I won't fish stockie waters, plus the fact that stockie fish have lead pretty sedentary lives, soing nowt except sitting in a big tank full of hormones and anti-biotics having trout pellets thrown at them.

river trout are a different kettle of, well, fish. much nicer

 

[SIXFOOTSTEVE]

I've not fished for them myself but when given a few by a mate I couldn't wait to try them ......... oh the dissapointment ,so I know exactly what you're all talking about.

 

[Hiram.A.Biff]

Im obviously the odd one out. Ilove it.
Once cleaned, put a lump of butter inside the cavity, with a little black pepper, sprinkle some dried herbs on the skin. In a pre heated oven (190) for 30 mins or so.

Perfect.
But I dont like salmon!

 

[RGF]

i'm a trout lover too,but agree with Mark that wild fish are far superior to stockies-the earthy taste will never go as that's what a trout tastes like,it is affected by the fishes diet.wild trout eat tons of insect larvae-shrimps -worms -smaller fish-crayfish and you can usually tell if there diet has alot of shellfish in by the colour of the flesh,more pink being more shellfish as the colour comes from carotine i think...if a trout has been dining on frog spawn they taste rank.salmon has another earthy taste and sea trout are between the salmon and trout,sea trout are exceptional pan fried with good quality rashers of bacon.

 

[mickthefish]

i read somewhere that you should leave them 24 hrs in the fridge to make the lactic acids (which mate it taste crappy allegedly) in its flesh dissapear which were caused by its struggle to escape .
im personally not arsed like ,
i just like a little bite out of each one i catch.

 

[Charlie_Thompson]

Marinate in HP Sauce and Ylang Ylang oil

ends up tasting like Carp

I don't keep the fish I never catch from stocked waters for some of the reasons above. Muddy, insipid, fatty creatures. Farmed trout for food taste a tad better as the chemicals they are fed designed to make them edible-ish

 

[mark]

the only other solution is to tear up your rod licence, sneak down to sharpley/jubilee lakes/wherever (add your own water) in the dead of night, whip a couple of fish oot, by any method that works - pitchfork/speargun/dynamite (the later may draw attention to yourself)

and then cook them, guarnateed to taste better than, ones you've paid through the nose for

Works for salmon and sea trout fantastically well

 

[bronson]

i bet its better than our lasses cooking mate?????lol

 

[AndyJames83]

Don't listen to them fella! It does need to be strongly flavoured but can be awesome.

Try this;

in a pestel and mortar ground a big lump of ginger, a chilli, 4 cloves of garlic a couple of curry leaves (not essential) and 5-6 finely diced shallots. Fry of the mixture until just turning brown (the smell is unreal!) then take two trout fillets score the flesh and place skin side down in the mixture. fry for about 30 seconds then add enough water just cover the trout. Poach like this for ten minutes or until cooked!!

I gurantee all those wo have said you cant do anything with trout will be very suprised!! I got the recipe of an indian chef at work. Its pretty average done any other way. Try it and let me know crack lads.