Northwest Fishing Reports

Ok I wanna try cooking trout for my first time. i've cleaned them and removed the heads, wrapped em in aluminum, put em in a ziploc feezer bag, and put them in the freezer because I wont actually be able to cook them until next weekend. Should I fillet them first? should I just cook them with skin and fins left on? I've only eaten cooked trout once which was at Multnomah Falls Lodge, baked with the skin on, and it wasnt really that good actually. i dont have a smoker but I do have a BBQ. The only other times I've eaten trout was smoked. Usually I just give them to my wife's grandpa but my son said he wanted to eat them. I've only cooked frozen cod fillets from the store, and have never filleted or de-boned a fish myself....oh and I dont own a fillet knife even lol...my last one broke.

any tips or suggestions? I feel blessed to have a son who actually likes to eat fish, sometimes I take just him and I to Salty Dogs here in Deer Park to get some hand battered halibut (or cod).....yum!

There are thousands of ways to cook em.

One simple way is a little olive oil or butter is a skillet, toss the trout in (skin on), salt & pepper, cover and cook on low/med heat (on my stove, about 3). When you can take a fork and poke through the top skin and find the meat flakey you are done. This works best for little ones, you don't even have to flip em.

Another for bigger trout is to wrap em in tinfoil with butter, salt & pepper, onions, lemon (or whatever else you can think of) and throw it on the BBQ. Check for the flakey meat once in awile until done.

For both, when cooked the skin will come right off.

I don't usually filet my trout, but that is as much me being lazy as anything. When cooked the meat will come off the bones for the most part. After cooked, all you have to do is "filet" by using a fork or spatula.

I've baked it, BBQ'd it, broiled it, deep fried it, and fried it in a pan. Bar none, the best trout I have ever eaten was just a few weeks back. Read the Forum I posted titled Simple and amazing trout. If you have any questions, PM me and I will be happy to help.

Gringo Pescador wrote:There are thousands of ways to cook em.

One simple way is a little olive oil or butter is a skillet, toss the trout in (skin on), salt & pepper, cover and cook on low/med heat (on my stove, about 3). When you can take a fork and poke through the top skin and find the meat flakey you are done. This works best for little ones, you don't even have to flip em.

Another for bigger trout is to wrap em in tinfoil with butter, salt & pepper, onions, lemon (or whatever else you can think of) and throw it on the BBQ. Check for the flakey meat once in awile until done.

For both, when cooked the skin will come right off.

I don't usually filet my trout, but that is as much me being lazy as anything. When cooked the meat will come off the bones for the most part. After cooked, all you have to do is "filet" by using a fork or spatula.

How much oil do I use? I can cook them skin and bones and all right?

I never did get around to cooking them.....so I assume I will need to thaw them out first?

If they are pan sized i usually just take a little flour add salt and pepper, roll the fish in it and pan fry until theyre golden brown on each side, just enough oil or butter to cover the bottom of the pan.