First Time Fishing in 15+ Months

[theswimmer]

There are ton of ways to cook fish, of course...

Ocean species such as rock fish, red snapper, ling cod, perch, etc. — we prefer to fillet and deep fry in oil with Panko crust, or Louisiana seasoned batter crust.

Salmon, halibut, etc. — generally get grilled or baked.

For trout, we prefer the Weber gas BBQ.

Clean the fish, head off, fins and tail on.

Smear a light coat of butter on the inside of a sheet of tin foil, using the butter stick.

Cover the buttered foil with salt, pepper, and Italian seasoning.

Put (2) pats of butter inside the fish, along with more salt, pepper, and Italian seasoning.

Wrap the foil around the fish — put on the BBQ at high heat.  I also use hickory/mesquite chips in the closed BBQ for added smokehouse flavor — in a SS perforated tube.

Close the BBQ — cook for 5 minutes on one side — flip to the other side for 3 minutes.

That is it.  Comes out tasty, juicy, firm, with a smoked flavor.

The fins and skin just come off with a fork.  Plus the entire spine along with 99% of the bones just peel out from the meat like opening a zipper.

No fishy smell in the kitchen — and Sue loves the result.

Add a little rice pilaf, veggies with string beans, bellpeppers, mushrooms, and yellow onions.

Pretty tasty and healthy dinner.

This is the same method I use when back-packing and cooking my catch — except the foiled, buttered, and seasoned trout is put under the red hot coals of a campfire.  And I usually have a lemon or two — along with some sourdough rolls.

Best,

Fred

Yup ,
that !
Papa would have  stuck a couple of sliced mushrooms inside the trout , still fantastic .

My fave is mesquite with a chunk or two of mansanita ,
One or two pat's of butter inside and smoke indirect heat at about  280-300 for 15 mins or so .
Depends on the size of fish.
Good eats !

[foakes]

Went back up to Courtright this morning — left at 05:00 — got to the lake at 6:28 — 28 degrees — launched the boat — was trolling by 6:50.  

10 mixed batch of nice trout in the first 20 minutes — rainbows and browns.

After that — crimped down the barbs on the Speedy Shiners — catch and release for the next 3 hours — maybe another 40 fish — didn't count them.  Might have lost another 10 at the boat because of the barbless hooks.

Same pattern — lead core — 4 colors out — 4 mph troll — 7.5' Okuma Rods & Penn small LW's — Speedy Shiners in copper and blaze orange stripe with fresh Gamakatsu trebles.

Weather is so nice — good to get a little fishing in before ❄️ Winter covers us with snow.  These large High Country Reservoirs freeze over at 8300' — and will become inaccessible anytime after 11/1, generally.  Courtright will have a snowpack averaging 6' to 12' until late Spring.

There were 3 bank fisherman — and I was the only boat on the lake.  Lake is about 5 miles long by 1 mile wide.

There was one other boat last Monday.

Best,

Fred

[conchydong]

Now your rubbing it in!
Nice job Fred.

Scott

[theswimmer]

Fred ,
We going Friday?
I'll buy lunch ......
Best ,
Jonathan

[foakes]

Love to, Jonathan —

But guess who has Jury Duty starting Friday?!!!

If I don't get picked for a Jury, I should know within a week or so.  They have a call in on-line system after the first day — and if you are not picked, they generally excuse you.

Weather looks good for the next two weeks though — let's see what we can do.

Would you like some fresh trout?

I have 9 freezer bags with a pair in each bag, cleaned, no heads, frozen in 💧 water.  All I do is let the water run over them from the sink to thaw them out — and they are as firm and fresh as if you just caught them out of the river. 

I owe you for the great Red Snapper and Ling Cod you so generously gave us a few months ago.

Let me know, I'll bring some over.

Best,

Fred

[mo65]

I have 9 freezer bags with a pair in each bag, cleaned, no heads, frozen in 💧 water.  All I do is let the water run over them from the sink to thaw them out — and they are as firm and fresh as if you just caught them out of the river. 

   We do the same Fred, freeze our fillets in water, no freezer burn that way! Great fishin' buddy!