Cooking trout?

[Waterborn]

All kinda critters taste good rolled in corn meal too

[Speckleman5]

Corn meal and a gutted Speckle is the best meal a man can have in the woods. Sometimes, if we take out all day, I'll tote a small stove and pan with me and fry some up on a good little rockbar on the side of creek, if I can find somewhere level to cook on. Eating in the middle of the creek may be my favorite way to go.

[ThatredneckguyJamie]

I was hoping to keep a couple next week and cook em up...looks like I decided to go a week too early catch and release only

[sammcdonald]

jamie....no delayed harvest in the park. that's in g'burg waters.

[flyman]

[Flyfishjeep]

You guy's were eating well that night!
What's cooking in the dutch oven?

[Rog 1]

Car camping its a full blown fish fry with crispy chips and hush puppies...until it closed last year I would always dust them critters in some Temple cornmeal...in the backcountry I have gone both ways....easiest is the foil with a little butter and a couple lemon wedges...a sprig of rosemary in the cavity is great....if I am in one spot for more than a couple of days I will even bring in a couple of eggs and some bacon....will build a little fridge in the creek and cover with a big flat rock....always clean the fish away from the campsite in the river....usually a big fire will burn away most of the remains.....salt and pepper is usually the limit on the spices....got to be able to taste the taste.

[snaildarter]

My favorite way to eat trout in the back country is when someone else goes through the trouble of cooking them. It just seems like a lot of trouble (except for the trout-on-a-stick method mentioned above). Otherwise I usually eat rehydrated noodles and chicken.

Unless I'm car-camping, and in that case, I usually bring steaks, bacon, eggs, the works.

[hw3]

I will bet I'm the only one who will allow this method of how to easy cook trout in the woods. I still carry an old US Army mess kit, because of the shallow pan water boils really fast, and I like to simply gut/gill them, and poach them in just enough water to cover the fish while boiling. Do not remove any slime. A little salt in the water. Skin lifts off, and if done right, de-boning is also easy. Season after to taste. Not much cleanup. Skip Watson

[Aaron871]

How much ya bettin.....?










and how old is your kit, mine is stamped 1918 but I don't know if that means.......