May 07 2008
Well Now that I Have the Fish…
Over the course of the blog, I have discussed many tips and tricks to catching more, and larger, trout. Although this is very helpful, there is more to the experience of fishing than just fishing for, and catching trout. Although the actual act of fishing is, in my opinion, the best part of fly-fishing, the reward of a trophy fish tends to make it that much more worth while, but for some people, the best part of fishing, is what you can do with the fish after they are caught.
There are many fishermen out there that practice a strict belief in “catch and release” fishing, but for many of us, this is far from an option. While there are hundred of ways to prepare trout, I have one particular recipe that I tend to always use when cooking my catch. I do not know if my love for this recipe is due simply to its delectable taste, or whether it is just because it is a recipe my dad taught me when I was little, but regardless of the purpose, the result tastes amazing.
When preparing a trout, one must first clean it completely. This is best done by first removing the head, but severing it from the body just behind the pectoral fin. When the head of the trout is removed, make a shallow cut from the fish’s ‘vent,’ or anal cavity, toward the front of the fish. Make the cut deep enough to just cut through the skin and muscle, but try to not cut any of the organs. When the fish is open, you can than use a knife to remove all the innards of the fish. It is important to also remove the air sack from the fish as well. When all is removed, there will most likely be small deposits of black residue along the spinal cord. This can very easily be removed with the tip of a fillet knife under running water. When this is done, simply rinse the fish off, and begin cooking preparations.
What I like to do when preparing my fish, is to first place a liberal amount of butter inside the clean body cavity. This will moisten the meat and will give it a great taste. (Remember, you can never have too much butter.) After sufficiently buttering the fish, I like to taste a spoonful of minced garlic and spread it evenly throughout the fish. I then take lemon juice; lime does suffice, and squirt enough on the inside of the fish just to give it a little kick. When the fish is completely stuffed, wrap it in a couple layers of aluminum foil, and cook it over a flame until it seems to be done. It is important not to rush the cooking do to the fact that it is very easy to burn the fish skin even before the meat has begun to cook. There have been times that I have cooked the fish with cut potatoes inside the foil as well. Although I do no think the potatoes have a real affect of the taste of the fish, they do tend to make for another delectable treat.
