live_tv
Livestream Starting Soon
00
Hours
:
00
Minutes
:
00
Seconds
Up next in 10
This video is about catching, cleaning and cooking rainbow trout. Simon loves trout fishing, and cleaning trout is easy. There are several different ways to cook trout, here are our favorites.
Gear Up:
Tony Chachere's Creole Seasoning - https://amzn.to/3H8d13h
Chef Paul Prudhommes Magic Salmon Seasoning - https://amzn.to/3v2ik1x
In this video:
0:00 - Catching Trout
0:36 - Cleaning Trout
2:06 - Preparing to Cook Trout
3:42 - Seasoning Trout
5:25 - Cooking Trout
Brought to you by LakeHub. We are sharing the joy of lake life! Learn more at https://LakeHub.com
Show More Show Less View Video Transcript
0:00
What's up everybody? It's Simon from Lake Hub. We're here in my kitchen because today we're talking about catching, cleaning, and cooking trout
0:08
We have other videos about how to catch trout, so I'm just going to kind of go through that really quickly
0:14
There's all kinds of different ways you can catch trout. It's a cold water fish, bait off the top, worms, power bait off the bottom with a Carolina rig, throwing lures like castmasters, little spoons, spinners like rooster
0:29
tails those are all work great and of course any number of flies if you're into fly fishing you
0:35
already know that so once you've caught a trout how do you clean it cleaning it is really really simple
0:43
there's two ways you can do it you can fillet a trout and in this case we're going to show you
0:50
how to cook trout flays but in my opinion the fastest easiest and best eating experience is to just
1:00
Chop off the head, slit the belly, and take the guts out. That's it
1:04
It's a really, really easy method. Trout scales are so tiny that you can just cook them on
1:10
You can even eat them. So you can just cook them right on the skin, leave the skin on
1:15
You don't need to descale it or anything. Just chop the head off right behind the gills
1:20
slit all the way to the tail, take all the guts out. The only thing that's really nuanced is removing what I've heard
1:28
a lot of people call the bloodline, which is actually kidney. But once you take all the guts out of the cavity, there's a dark strip right along the spine
1:39
And all you do is you just take your thumbnail, you just scrape it all out, just clean it out, watch it out
1:46
And all that is, you can really, you can cook that in there if you'd like
1:50
It's kind of a strong flavor. If you don't want that strong flavor, then just you can do all this by hand
1:58
with a flay knife really quickly really easily can do a ton of fish in one shot trout really easy to cook and clean so when it comes to preparation you can cook trout in the oven You can cook trout on the stove top and you can cook trout on a grill
2:18
If you do it on a grill, I recommend foil packing. That is where you basically kind of like roll it up in a burrito
2:25
curl the edges really tight, seal it up after you've oiled it and seasoned it
2:30
and you're more or less kind of steaming the fish. But if you're going to cook it on a grill, I'd recommend doing that
2:38
If you're going to cook it in the oven, what I would do is, like most fish, cook it in a covered pan
2:46
and you really don't have to cook it very long. Just until the meat starts to flake apart, you can just crack it open, get a fork in there
2:54
test the thickest part of the meat, which is going to be up closer to the head
2:58
and if it just flakes off in your fork, it's done. You don't want to overdo fish anyway
3:04
It gets tough and rubbery. In my opinion, the best way is on the stovetop
3:11
A couple reasons why. One, you cook the skin really well. It gives it a really great flavor
3:17
Two, that's my favorite way to cook it while we're camping. And if we're up in the mountains and we're catching fish and we're camping
3:24
oh man, there's just nothing better. There's nothing better than something. smelling trout cooking in a cast iron skillet on an open fire
3:33
It's the best. It's the best. Breakfast, lunch, and dinner. Trout and eggs in the morning
3:38
Oh, it's so good. So a couple of seasonings that I like
3:44
First of all, salt and pepper. Good old-fashioned salt and pepper. You really can't go wrong with that
3:51
So if you want to keep it simple, if you don't want it to be too spicy or kind of overwhelming flavor-wise
3:58
salt pepper and put it in the skillet let's go if you want to kick it up a notch you can go with
4:07
tony satch raise creole seasoning that is always a fantastic go for fish and chicken so just sprinkle that on the inside and outside If you want to get a little bit more of a punchy creative flavor with your fish
4:26
go with this stuff, magic salmon seasoning. It is fantastic on salmon and trout both
4:34
And then make sure to use plenty of extra virgin olive oil
4:39
Cover that sucker up inside and out and make sure you get the seasoning
4:42
inside the body cavities too if you're cooking a whole fish. That's really important for getting that flavor to really permeate the meat
4:51
I also like to throw some extra goodies in there, often minced garlic into the body cavity
4:58
whether I'm cooking on a stove top or foil packing. So the preparation is really simple
5:04
If you clean your fish at the lake or at the river, then you're taking it home and sitting in the ice chest
5:10
then rinse it off really good when you get home and then pat it dry
5:15
Now, if it's like fresh out of the water and you just, you clean it and I mean, of course
5:19
rinse it off, but less so, you know, just pat it dry, season it, oil it, and you're good to go
5:25
Just like some of our other catch clean and cook videos, you want to do kind of a medium heat
5:32
or medium low heat. You don't want it to be too incredibly hot and you're going to put a lot of oil in the pan
5:39
it's not going to be like deep frying but it's you don't want to dry pan either because the fish
5:44
is going to have a tendency to be really sticky to the pan so plenty of oil and once it's oiled up
5:52
and seasoned really well just drop the whole thing in there just drop it in let it start cooking on
5:57
one side when it feels like the skin is kind of getting crispy on the bottom I like to use a spatula
6:05
and kind of, you know, get underneath there, make sure that that skin's going to come off in one piece
6:10
and then flip it over. You can kind of use tongs to flip it over if you want
6:14
or use the spatula that you use to check the skin. Either way, once you flip it over
6:21
that pretty much it I mean you check the very front What nice about when you clean trout that way by taking taking the head off is that you can you can see get a visual inspection of the thickest part of the meat which is right up uh right up behind the back of the head that always going to be the thickest
6:36
piece of meat on the fish and so you can just sit there and watch it and when it's done the whole
6:42
fish is done you know the whole fish is done when that part's done you're going to have a real
6:46
crispy you know almost like browned outside of the skin uh when you're
6:52
that fish is going to be done. Now if you're eating filets, it's really simple, really easy, right
6:58
You're going to lose a little bit of meat when you cut it out. They're going to be real thin
7:02
kind of tiny for kind of an average size trout. But it's going to be a lot easier to eat
7:09
There won't be any bones. So that's a really good method for kids. If you want to take that extra time, if you have kids eating to just cut filets instead of eating it on the bone. But if you are
7:21
eating it on the bone, it's not too complicated. What I like to do is use a fork and kind of go along
7:26
the spine and then use the tines of the fork, you know, like a rake and just pull it off the bone
7:33
And you just delicate, you know, you don't need to be in a hurry. That's part of the process
7:37
It's part of the fun of eating a whole fish is just taking the time to work the meat off the bone
7:44
and be detailed about it. You will get a few stray bones here and there, so just keep an eye
7:49
out for them and pick them out. Trap bones are really, really small. You know, they're really
7:56
tiny and not too much of a nuisance. Once you get one side off, then it's really easy to get
8:03
the other side off. You could pretty much just with your fork and with the other hand
8:08
pull the entire bones and ribs and everything off in one shot. And then you have yourself a
8:15
nice little tasty pile of meat for you to enjoy. friends that is how you catch clean and cook trout it's a fantastic fish it's fun to catch on
8:28
the light tackle it's really tasty and really rewarding to eat get out there and catch some
8:33
fish y'all we'll see you next time
#Food
#Meat & Seafood
#Outdoors
#Fishing