How Do We Clean and Cook Trout?

By / December 16, 2015 / Fishing

Question from one of our Readers asking, “How do we clean and cook trout?” In answer to the question, we provide a summary of the different ways we clean and cook trout!

Depending on the size of the trout, we clean and cook them as follows:

  • Stocker size trout (9″-13″ in size) :
    • We cut their heads or remove the gills (“gilling”), and then we remove the guts. Not sure why we opt to cut the head off versus “gilling” them; just seems to go one way or the other from trip to trip.
    • When cooking the Stockers, we season them with salt and pepper (sometimes add Season Salt), and then pan fry them in oil for about 5-8 minutes each side.
  • For larger trout in the 14″ – 18″ range:
    • We clean them like the Stockers but will split the fish (butterfly).
    • We then cook them on a cedar plank (see Grilled Plank Trout Recipe).
  • For trout going 19″+ in size:
    • We gill them and remove the guts, leaving the head in place.
    • Then, we stuff with lemon slices, onions, butter, and sprinkle Rosemary in the body cavity. Next, season with salt and pepper inside and out, wrap it in foil and then slow cook it using indirect heat from a charcoal grill. Cooking time ranges from 1-2 hours depending on the size of the fish and how low of a heat we desire. Also, the last 5″, we will open the foil and broil it for 5″ in the oven or crank up the heat on the grill.

PS: Do look at other recommended recipes from our Pinterest Board.
Follow COAF Field Team’s board Suggested Fish Recipes on Pinterest.

About Author

trtfshng84

2 Comments

Steve

Most of the trout I catch rarely go over the 14 inch mark and I usually cut off two fillets then dust them with seasoned potato flour. Then pan fry them in butter.
The tastiest trout I ever ate was cooked in foil with just salt, pepper and butter. We buried the packages in the sandy soil just under our camp fire.We forgot about them for about 3 hours and when we opened up the foil the flesh was cooked, very moist and the bones had gone soft like canned salmon. Delicious!
I'll have to try some of your recipes.
Cheers,
Steve.

Reply
trtfshng84

Thanks Steve! The 3 hours slow cooked in sandy soil is tempting, very tempting! Going to have to try it out!

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Top