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Old 03-18-2008, 11:08 AM
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Rog 1 Rog 1 is offline
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Join Date: Jan 2006
Location: Tallahassee, Florida
Posts: 906

I have eaten trout from the Park waters since I can remember coming to my grandparents home for the grandfather and uncle would stockpile enough for the family's first meal....they were dusted in cornmeal from the mill in Sevierville and fired up brown and crispy...still the only fish I have ever eaten that were served with the heads on....pull off the dorsel and lateral fins and eat them like corn on the cob....I will usually keep enough to eat a meal each fall on my annual trip....the flesh is sweet and firm and cannot compare with a stocker....if you ever get a chance to clean one of each at the same time the differences are striking....from the color and texture of the flesh to the color of the organs....totally different fish.
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