what is the best way to cook trout?
490889
You lay it out on a pine board slightly longer than the fish. Put it in the oven at 350 degrees, bake for 45 minutes. Then you pull it out, throw avay the trout, and eat the pine board. I don't know how anybody can eat those oily things. They're fun to catch, though when the bass aren't biting.
431539
Oh my home economics lessons at school have gone down hill if people can't cook a pot noodle LOL\n\nTurn the kettle on (please make sure it has sufficient water in)\n\nWait for it to boil\n\nPour the boiled water into the pot up to the line on the side (please make sure you have peeled back the lid first else water will go everywhere)\n\nFlip the lid back over the pot to keep the steam in (may need to place a fork on top to keep lid in place)\n\nWait for 3 minutes and stir with the fork (un-flipping the lid first)\n\nWait 1-2 minutes\n\nFlip lid back and tear off, stir one last time and enjoy\n\nPS. I forgot the flavour sachet (I prefer to put this in before the water but some brands put it in afterwards)\n\nI know it's still pot noodle, but I prefer Korean Shin Ramen (So hot it makes your eyeballs pop out...mmmmmmm)
1164181
the classic way is to steam it, add butter and salt\n\ni've had some very good cold asparagus too
141531
hard boil your egg.  :)
78248
When trout fishing a long stream I will normally keep my fish on a stringer and in the water. This not only keeps the flies off of them during the hotter summer days but also the meat will not taste as fishy if they are kept alive and water temperature as long as possible.
639049
Read this article and you will find your answer\n\n\n\nhttp://www.cookingforengineers.com/useless/article.php?id=20
931525
fish with honey on the top\n\n:> peace\n.
131985
It really depends on the kind of trout you are looking for. Quite often Mepps spinners work well. Flies of a wide variety are used by fly-anglers every where for trout. Lake trout to steelhead to brown trout will eat everything from minnows to leeches to insects. Try to match the the feed in the water you are fishing - that will be a good place to start. Check out the ideas I found at the website below.
1037961
There are two methods which may work well for you. Cold and hot infusion. Other methods are also explained on the source page.\n\nCold Infusion (Blender Method)\nThis technique for cold infusion is best used with herbs, roots, citrus zest and fresh Chile peppers. Because these products may add moisture to the oil making it ripe for spoilage, the velocity of the blender will release their essential oils and they can be refrigerated immediately after preparation. Combine the oil and the flavoring ingredients in the blender cup and blend at high speed until the product is liquefied. Leafy herbs can be quickly blanched in boiling water and then shocked in cold water to help preserve their color and give the finished oil a pleasing green appearance. Roots such as horseradish, and ginger should be grated or chopped to fully extract flavor in the blender. Fibers from roots should be strained before bottling. Straining other ingredients is optional. \n\nHot infusion\nThe use of heat to release flavors is the best way to make infused oils with dry spices. It is also good with roots and woody herbs. The heating of the oil and flavor ingredients makes the finished product more sanitary and less prone to spoilage. It has the further advantage of making the flavor of some spices like cumin and curry more rich and complex the same way that toasting them does. To create a hot infusion, combine the oil and the flavor ingredients in a saucepan and heat over a moderate flame. Monitor the temperature with a thermometer. In most cases a temperature between 180 and 200°F is sufficient to release the essential oils of flavoring ingredients. Higher temperatures tend to give the oil a "cooked" taste and may caramelize or scorch the flavorings. Strain if necessary and bottle in sterile containers while still hot. Seal and allow to cool. Refrigerate oil after it has reached room temperature.
516084
Find a relatively large body of water. A creek, river or lake. Trout should be there.
195954
Hold it in a flame or boil it.
740998
Boil whole yams until tender, let them cool and then slice into rounds. Place on a cookie sheet and top each round with butter, brown sugar, chopped walnuts and a marshmallow. Bake in a 350 degree oven until hot and the tops are melted..........
79841
Please include a picture, dress size and most importantly if you know how to cook.
264466
Sometimes, just to be safe, one should place the live catch in a large container filled with fresh, clean water in order to allow the fish to expell the debris from it's system. You will need a big enough container or tank in order for the fish to breathe as this aids in the expulsion of said debris. After a day or two the fish should be ready to gut and clean. At times you may see red areas of flesh surrounding the belly area as the blood vessels are concentrated there to absorb the nutrients in the food that they eat. Just trim that part off as it usually is the most fishy tasting part that not even lemons will get rid of. Most trout meat is white in color. Be careful to cook your trout well or you will suffer the consequences of food poisoning as it has happened before. As far as being okay to eat, it would seem moot as you are already determined to eat it anyways. Here is a simple rule to follow,... When in doubt, throw it out. Or in your case, since it is a trophy fish, take it a taxidermist. Bon apetit!
224449
for bait id say minnows and salmon eggs. they love 'em. for lures run spoons, spinners, rooster tails, even some rapala minnows will get eaten by the big ones.\n\ngood luck and leave a few for me!
105136
take in all the cloves of a big garlic (microwave for 60 seconds with removing the skin) after removing the skin followed by freshly juiced lemon every morning for two weeks then switch to every other day. sibstitute fish to your meat diet and increase vegetable and fruits
49656
The brown trout can tolerate slightly warmer waters than the brook trout and have taken over some of the fisheries formerly inhabited by the brookies. It is much more wary than other trouts which help ensure its longevity in waters where other trouts get fished out.\n\nWhen brown trout fishing look for quiet water with lots of cover. Logs, under cuts in the bank, rock shelves, overhanging trees and brush are some of the brown trouts favorite hiding places. The larger they get, the more wary they become and are more inclined to feed at night under the protection of darkness.\n\nBrown trout feed on worms, minnows, insects and crustaceans. Dry fly fishing for pan-sized browns is a favorite technique as they rise well to these crafty presentations. Larger browns tend to feed more on flesh and favor nutritious crustaceans, worms or small fishes. When fly fishing for large brown trout use wet flies which mimic the local natural baitfish.