How should I cook trout?

[Shadowmeld]

So I'm going on a trip with my family this weekend. We're going to be doing some fishing, too. We really don't fish a whole lot, but have some. I assume the catching of the fish will be the easy part for me (and with that, I of course mean I will find it a success if I catch little more than a boot.)

Anyhow, assuming I am able to catch some (there is mostly brown and rainbow trout in the area) I don't really know what the best way to cook it is. I've look up some recipes for ideas, and watched a few videos... but am looking for some personal experience if anyone has some to share. I am mostly looking to grill it.

Should I deskin and filet the fish, then try to cook it? I've also seen only gutting them, then cook it, then just peeling up the bones and eating off the skin. Or should I do some other combination? Also, any recipes would be welcome too! Feel free to PM me if you'd prefer.

I really need to make the best tasting trout of my family. We're very competitive (and none experienced), but I am guessing ill catch something around the 3-4 inches line... so I need to make up somewhere =)

[smelltheglove]

with most fish my opinion = less is more. it can be very easy to overpower the flavor and make it taste as though you're eating a mouth full of seasoning. i very much prefer fish descaled

[Lightwysh]

You cant really filet a trout unless its fairly large like 5lbs+. Pretty much you just gut it, leaving the head on or off is personal preference. If your camping, put a few tabs of butter, lemon and pepper in the empty stomach cavity, wrap in foil and place in the fire. If you are in a cabin or someplace with a stove, you can bake with, butter lemon and pepper. Or if you wanna fry, just roll it in egg whites and bread crumbs and fry it.

Personally I prefer the baked or camp fire approach. I don't eat the skin so frying it is a waste imo. If its on the smaller side, be prepared to pick out a ton of small bones while eating. This is why trout is probably my least favorite fish.

[Symphonic]

My favorite way to cook trout is replacing the meat with chicken.

TBH I hate seafood, but the only fish I have actually enjoyed was Alaskan Salmon, cooked within 24 hours of catching.

[Jackmoves]

Just gut it, clip the fins, stuff it full of veggies/mushrooms/spices of your choice, wrap it up in aluminium foil, put it on the coal/wood, it's done when the fishmeat is easy to pick apart so to speak(shouldn't take more then 20-30 minutes).

You do not have to "deskin" or filet the fish.

[Purlina]

So I'm going on a trip with my family this weekend. We're going to be doing some fishing, too. We really don't fish a whole lot, but have some. I assume the catching of the fish will be the easy part for me (and with that, I of course mean I will find it a success if I catch little more than a boot.)

Anyhow, assuming I am able to catch some (there is mostly brown and rainbow trout in the area) I don't really know what the best way to cook it is. I've look up some recipes for ideas, and watched a few videos... but am looking for some personal experience if anyone has some to share. I am mostly looking to grill it.

Should I deskin and filet the fish, then try to cook it? I've also seen only gutting them, then cook it, then just peeling up the bones and eating off the skin. Or should I do some other combination? Also, any recipes would be welcome too! Feel free to PM me if you'd prefer.

I really need to make the best tasting trout of my family. We're very competitive (and none experienced), but I am guessing ill catch something around the 3-4 inches line... so I need to make up somewhere =)

1. Remember to stick to your limits provided by the state, each state has different limits. (Size and number of fish)

2. You will need to descale the fish, you will probably want to look up how online.

3. You can fillet a fish or cook it while it still has the bones. If your sharing a 1-2 large fish you can take them off the bone, if you each get your own fish should leave the bone in.

Some meat is wasted when you fillet the fish, that's why it is only done on larger fish.

[Deleted]

Don't completely clean it. Gut it, then if you wish take off the head, split it and debone it, keep the skin on as otherwise it'll just fall through the bars on the grill. You should be able to easily remove the skin after cooking.
You can then either cook it as two halves with a little seasoning or you can get fancy and put stuff in the middle and tie/wrap it up, cooking it like a sandwich.(less chance of it falling to bits)
If you kept the head/didn't split and debone it then you can cook it as is, but I've never cooked fish like that before so not sure of specifics.
You can also get a type of fish-grilling sandwich thingimabob that prevents it falling to bits as easy. Also make sure the grill is clean before cooking so the fish doesn't stick.
Main trick to grilling fish is making sure it doesn't fall to bits and end up in the coals. (the fish griller thingimabob is probably your best bet tbh.)

Edit: This is all assuming you've got a decent-sized fish, never grilled small fish...

[Kagdar]

Just pepper and garlic/lemon/citrus. Either directly on the BBQ grill or rolled in tinfoil sheet. Or if you cook it in a pan, just roll it in flour, cook it in butter.

Head or no head, it's up to you. But always remouve entrails first. Freshly fished trouts, it was always one of those ways we eat them in my family. Freshly fished, i've never eaten a skinned one. Filet is when you have bigger fish and want to keep them for later cooking.

http://allrecipes.com/recipe/campfire-trout/detail.aspx

[Shadowmeld]

Awesome, thanks for the tips everyone. I also highly doubt I will fall in love with the trout, but after catching one I damn well am going to enjoy it! Not taking off the skin should have been a no-brainer. I don't think I can stand the head staying on, though. I'll be fishing a couple days, so I think I'll have time to do a few. I'll try stuffing it and wrapping it in foil, cooking it in 2 halves, and then just in case I may have to bring some chicken =P

[Latitude]

Awesome, thanks for the tips everyone. I also highly doubt I will fall in love with the trout, but after catching one I damn well am going to enjoy it! Not taking off the skin should have been a no-brainer. I don't think I can stand the head staying on, though. I'll be fishing a couple days, so I think I'll have time to do a few. I'll try stuffing it and wrapping it in foil, cooking it in 2 halves, and then just in case I may have to bring some chicken =P

Gut it, remove bones/head/etc, pan fry it in clarified butter with some salt/pepper/capers. Leave the skin on as it makes it easier to handle. You can also "bread" it with some crumbled melba toast or bread crumbs prior to frying for an added crunch.