Fresh trout

Unknown

My wonderful neighbor just gave us some trout he caught yesterday. Any suggestions as to how to make a sumptuous feast with this bounty from the lake?[p]John

Chuck

<p />John in Memphis,[p]I smoke trout on a regular basis, my family likes it better than smoked salmon. Others like to grill is more than smokeing it and they may chime in also. The photo and link are how I do mine. Good luck and have a great day.[p]Chuck <><[p]
[ul][li]Smoked Trout[/ul]

Wardster

John in Memphis,
Scroll down the forum to the 5/7/02 posts. Prof Dan posted something on trout around 1300, that's 1:00 for you civilians.....

Prof Dan

John in Memphis,[p]Split them lengthwise down the middle; don't filet them. Rub both sides with a little olive oil; sprinkle on season salt and pepper. Get the grill up to 350 or 400; toss on some strongly flavored wood chunks [like oak or hickory]. Get them smoking.[p]Spread some green onion across the grid bars, perpendicular to the bar pattern. [This will make it a lot easier to flip the fish.] Lay the fish, skin side down, on the green onion.[p]After 5 min., flip the fish with a couple of big spatulas, skin side up. Give it another 5 min., maximum. Here is the tricky part: now lift the fish off the grill and flip it, skin side down, on the serving platter. [I am sort of clumsy, so this part is hard for me.][p]Lift the spine and bones off, starting with the tail. It should come out as a one-piece skeleton.[p]If you have a fish grilling basket that fits on the Egg, that would be an even easier way than my green onion trick. But then you have to wash the basket later, which is a chore.[p]I also use a grid lifter to raise my grid up to the level of the edge of the Egg, to avoid charring. But that's not strictly necessary.[p]Good luck -- HTH!

djm5x9

<p />John:[p]I take the whole fish brushed with olive oil, seasoned, and place it on the grill to cook at 325º/350º on a preheated cooker. Flip once and cook for about twenty to thirty minutes. I choose not to smoke as I like the delicate flavor of the fish. Good eating, you are in for a nice grilled treat!
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Prof Dan

djm5x9,[p]When you cook it that long, what do you do to keep the fish from sticking to the grid?[p]Those look great, and this looks like a much easier way to do it than my current method.[p]Thanks!

djm5x9

<p />Prof Dan:[p]A well brushed grill with a light costing of olive oil and the olive oil on the fish help. Plus you have to be careful with the spatulas - I use two. Careful when brushing oil on the grill as too much spilled on the coals will flame. Remember, it is always easier to eat trout with two forks!
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Unknown

Prof Dan,
How did the fish market split the backs to butterfly those trout? Did they make cuts on both sides of the spine or what? I'm trying to visualize this process.[p]Thanks,[p]Pete

Prof Dan

Sespe Pete,[p]They scaled it, gutted it, and split it up the belly, leaving the skin along the top side intact. Sometimes both halves of the whole butterflied fish stay together during cooking; sometimes they come apart. Either way, life is good.

Unknown

Prof Dan,[p]I don't mean to beat this horse to death, but I am a little confused. I have been cleaning Trout for about 55 years and I'm not sure what you are saying.[p]To clean (gut) a trout, you just cut the belly open from the vent up to close to the gills. Remove the guts, and the gills and wash thoroughly.[p]Now, this doesn't have anything to do with the bones or the spine. If you were to clean as stated, then tried to open the fish to lay flat on the grill, it wouldn't.[p]I have never scaled a trout or a salmon, in all those years, so to me it is unnecessary. That's another story.[p]I am afraid I still don't understand about how your fish guy got the Trout to lay flat. The rib bones or spine (backbone) or both must have to be cut someway. This is what I am trying to understand.[p]If you can explain a little further, I would be appreciative.[p]Thanks,[p]Sespe Pete

Prof Dan

Sespe Pete,[p]I watched him do it, but I don't know the details -- after cleaning it, he just split it all the way up the middle, almost but not quite all the way through the skin on the top side of the back.[p]Sorry I can't be more helpful.

Unknown

Prof Dan,
Thanks for the reply.[p]Pete