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What to do w/a 16lb. trout?

post #1 of 3
Thread Starter 
I'm afraid this post (thread) is a little after the fact, was I more savvy with the ol' iPhone I'd have been in touch with the brainpool here immediately.

I'm not, and it didn't occur to me. Anyway, in the extremely unlikely event I should catch a trout of this size again, do any of you have any creative suggestions other than the traditional means of cooking a salmon or other large fresh/salt water fish?

I decided to broil fillets w/ salt, pepper, and some corriander. The meat was white, not pink. and it was very tasty. Unlike other triploid trout (of which this certainly was) it was NOT of a mealy texture and in very good shape, apparently never hooked before, or otherwise beaten to $#!t. If you scroll down this link I'm the dude with the pink shirt, named Jason Myers, the "piggly wiggly" t-shirt, and the 15 lb. 10 oz. trout.

Irvine Lake - Fishing and Camping in Orange County, Southern California

What would you do with such a thing? I have already eaten it in many a re-done way (how can 2-4 people even approach eating a 15-10 trout!?!?). I do want to know what YOU would do.

It (the link) may have been removed if you're looking at this in mid summer. Otherwise it should still be there.

Thank you everyone, even those who don't like trout.

post #2 of 3
Wow, that is some fish! Good work. :D

How about curing a fillet? Here's a thread on Gravlax and another on curing salmon that might provide some help. The only thing is, after you cure the fish, iirc you've got to cook it, since it's freshwater. When I tried it with trout, it came out really well. Unfortunately, I don't know how well it would keep, 'cause we ate it all up fast! But I suspect that between the curing and the cooking, you should be able to hold it for a while.
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #3 of 3
Nice fish!

Gravlax is great stuff, h/t to Suzanne and her friends. Still... Gravlax is a short-term salt/sugar cure; from a parasite standpoint the product is not substantially different from sashimi and similar safety rules apply. I'd be leery of doing any fish from Irvine Lake. On the other hand, it's awfully good.

Meanwhile, back at your trout. Cleaned, head and tail gone, bones out, fullly trimmed you'd be looking at something like 7 or 8 lbs -- so let's call each filleted side about 4 lbs, dressed. That's large enough to feed 6, maybe eight.

I'd smoke one side, using part of it for one dinner, and the remainder for smoked trout pate -- some of which I'd freeze.

I'd cut the remaining piece in half. Portion one half, and saute in a very hot pan for very crispy skin. Trout likes piccatta a lot, meuniere too, maybe even a beurre blanc finish. The other half, I'd roast hot, covered with herbs, cook until just done, and serve hollandaise.

Considering the unusual size of the fish, it might be fun to steak a few pieces before filleting the sides, "pinwheel" the steaks, and simply grill over charcoal. While I've had plenty of grilled trout, I've never had trout steaks.

The head looks big enough for spicy soup with daikon.

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