I'm thinking of trying to fry up the trout I catch next time, but do you think they taste better just with a little olive oil in tinfoil? That's the strat I went with on this trip. I stuffed it with ramps I foraged, too. Is there anything else I could try to forage in Wisconsin that would go with a catch and cook?
Trout Fishing
Cooking Trout
Displaying 1 to 10 of 10 posts
The streamside mushroom of the season works for me. This week it was phesantback shrooms found 5 ft from the water. Morels are great too, but that's only early season. I like Chicken of the Woods for late season trout fishing. You want to cook them separate from the fish of course. I used to stuff trout and cook in foil, but it's too soggy for me. I sear the trout separately and then cover with the shrooms, onion , peppers, and sprinkle chives on the top last. Nothing is soggy and I love it that way.
Sometimes I smoke the trout, if I have some spare time, then it's really dry.
Sometimes I smoke the trout, if I have some spare time, then it's really dry.
If you soak wild rice overnight, it cooks up faster the next day.
I know at least one cook who saves the leftover water from the rice for soup starter.
Trout is a fine meal. The small ones go in the pan, in butter. The salmon or large browns are wrapped in foil and are baked.
I know at least one cook who saves the leftover water from the rice for soup starter.
Trout is a fine meal. The small ones go in the pan, in butter. The salmon or large browns are wrapped in foil and are baked.
Time to pick some up on my way in Superior along the strip into town before heading thru Duluth on the way to Gunflint trail. I bought some of the cheaper broken grains as well as the better stuff and found it cooks up quicker than whole grains. It takes a full hour to cook wild rice; partial grains, 45 min.
wild rice? go to North Bay Trading company in Brule WI. They offer great wild rice online. The BEST is the stuff from Saskatchewan. Super long grain and fantastic!! Not knocking wild rice from MN or WI which tends to be shorter grain but the Saskatchewan is wonderful. Harvested by Cree indians using air boats. Canadian organic wild rice. You will not be sorry if you buy this.
Bought it many years ago and we now buy a 5 lb bag every 3 years. It stores indefinitely. Makes great gifts too! We repackage in small ziplock bags when using 1/2-1 lb for a gift for someone.
Bought it many years ago and we now buy a 5 lb bag every 3 years. It stores indefinitely. Makes great gifts too! We repackage in small ziplock bags when using 1/2-1 lb for a gift for someone.
I grew up in the foothills of the Appalachian Mountains in South Central Pennsylvania. Cooked and ate a lot of trout. We used to stream dress the fish leaving the head on. Stuffing the cavity with butter, spring onions was our way of eating them wrapping them in foil and slow cooking over campfire coals. Frying them never occurred to me. We only fried pannies and small bass. Lately I've adjusted that recipe to include tomatoes, fresh garlic, and fresh jalapenos. I think baked or grilled is best, picking around the bones. Never had ramps. Gonna have to try that man.
Displaying 1 to 10 of 10 posts
