tag:blogger.com,1999:blog-7667588304571802849.post6549523503262439323..comments2023-07-01T07:13:45.241-04:00Comments on FoulHooked...(how'd that get there?): Fishy Trout?FoulHookedhttp://www.blogger.com/profile/14415631616239290169noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-7667588304571802849.post-31216711333127094592019-04-14T10:02:58.534-04:002019-04-14T10:02:58.534-04:00River trout are delicious, lake trout (in most cas...River trout are delicious, lake trout (in most cases) are vile. They taste very "fishy" as in off fish, old fish, and quite earthy/muddy. You just have to google it to see how many people have this issue and what they do to make the things edible. I LOVE fish, i'm in Scotland and we have wonderful lakes and rivers, as well as a vast coastline however trout is the only one I struggle with. Delicious from rivers, awful from lochs.Makes for great fish jerky though, just dry em out over a fire and you;re good to go.Anonymoushttps://www.blogger.com/profile/03273484838776759734noreply@blogger.comtag:blogger.com,1999:blog-7667588304571802849.post-19445276329704711662008-07-28T11:45:00.000-04:002008-07-28T11:45:00.000-04:00I don't know that I've ever had sea-trout...and de...I don't know that I've ever had sea-trout...and depending on what they meant by "sea-trout," I don't have a clue as the best way to prepare them (spotted- or speckled-sea trout are not salmonids, but part of the drum family, some of which are decidedly less appetizing than others). Regardless, there are any number of reasons it could have turned out poorly, and it wasn't likely your fault. I do prefer to cook my fish hot and short however (400+ degrees for as short a time as will allow the fish to almost cook through...it will continue to cook after the heat is removed). If you had quality fish, it would have been near impossible to mess it up with that recipe. Maybe it wasn't quite as fresh as you had hoped, or maybe even sea-trout just aren't that tasty.FoulHookedhttps://www.blogger.com/profile/14415631616239290169noreply@blogger.comtag:blogger.com,1999:blog-7667588304571802849.post-546500023410133232008-07-28T11:26:00.000-04:002008-07-28T11:26:00.000-04:00I might have cooked the trout wrong, but recently ...I might have cooked the trout wrong, but recently when looking in the grocery store I found such a deal on sea trout I couldn't pass it up. Seeing as I love to experiment with new dishes and tastes I decided to try to fix it using the recipe on the back of the box even though I've never cooked trout before. <BR/><BR/>It was very simple, salt pepper and butter, bake at 350 for 15 minutes, let set then serve. <BR/><BR/>I don't know how I managed to mess this dish up, but I took one bie and gagged. The flavor was so overwhelming that I littereally couldn't eat it, and neither could my husband.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7667588304571802849.post-47014998634445149022008-04-09T14:04:00.000-04:002008-04-09T14:04:00.000-04:00"Trout has a subtle taste. Unlike many kinds of fi..."Trout has a subtle taste. Unlike many kinds of fish, it doesn't have that strong flavor that often turns picky eaters away from seafood for good."<BR/><BR/>How can there be such a disconnect between what people consider a strong seafood flavor? That's my question. I'm definately on board with this guy. To me, it isn't a preference issue...it's an inherent quality of a factual nature. I may like coffee and you may prefer tea, but we can both agree that coffee is more bitter.<BR/><BR/>Thank's for the article, have to try some of those recipes.FoulHookedhttps://www.blogger.com/profile/14415631616239290169noreply@blogger.comtag:blogger.com,1999:blog-7667588304571802849.post-27260812694019903382008-04-09T08:22:00.000-04:002008-04-09T08:22:00.000-04:00I love trout, though the last bit of steelhead tha...I love trout, though the last bit of steelhead that I had tasted metallic.<BR/><BR/>Found this article today...<BR/><BR/>http://www.poststar.com/articles/2008/04/09/ae/today/13500414.txtFlying Tieshttps://www.blogger.com/profile/10585385276432258117noreply@blogger.comtag:blogger.com,1999:blog-7667588304571802849.post-77739237590211160422008-04-04T14:53:00.000-04:002008-04-04T14:53:00.000-04:00"It also doesn't have as fishy of a texture - a ve..."It also doesn't have as fishy of a texture - a very important thing for me."<BR/><BR/>I think a lot of people like the lighter, flakier texture of panfish. The fuller texture and flavor of fish like salmon, tuna, swordfish, etc, seems to turn some people off too. <BR/><BR/>anlgernorth - good idea...don't have many but I'll throw what I like up soon. I posted my favorite salmon "recipe" on DayTripper's blog comments somewhere.<BR/><BR/>I should note that I've restricted my "commercially available" salmon diet to 1 night a year (Fish Night aka Christmas Eve) due to overfishing and fish-pen-farming issues. That was kind of a tough decision, but I felt it was appropriate.FoulHookedhttps://www.blogger.com/profile/14415631616239290169noreply@blogger.comtag:blogger.com,1999:blog-7667588304571802849.post-51378976706200606522008-04-04T14:03:00.000-04:002008-04-04T14:03:00.000-04:00I've never found fresh trout that I've caught to t...I've never found fresh trout that I've caught to taste "fishy" whether it's been stocked or not.<BR/><BR/>I have had salmon smell and taste a bit stronger at restaurants. But I assume that since I'm not spending $150 a plate, this fish may be more than hours old..<BR/><BR/>I know it's taboo, but maybe you'll share one of your favorite recipes on this blog?Anonymousnoreply@blogger.com