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    North American Outdoorsman
    Home » All Articles » A How-To for Cooking Fresh Brook Trout
    Recipes

    A How-To for Cooking Fresh Brook Trout

    Gord NuttallBy Gord NuttallApril 1, 2022Updated:November 21, 20224 Mins Read
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    slow-cooking
    A slow and low cooking method allows the fish to cook in its own natural healthy oils.
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    Here’s a Recipe to Help You Succeed and Impress Your Guests

    If you feel anxious about cooking fish, specifically trout, I guarantee that this recipe will help alleviate any concerns about your cooking success and help you impress your dinner guests.

    brook-trout
    Brook trout, fresh-caught. This recipe works with fresh fish you caught, bought, or have frozen for use at a later date; fresh always being the best

    I understand the anxiety some people feel. Fish is expensive, regardless of whether you’re an avid fisherman who can catch his own or not. Either way, you don’t want to ruin it. People tend to worry about several factors when cooking it: selecting fish, cleaning fish, seasoning it too much or little, under-or overcooking, and deciding which method to use.

    The most common error is cooking fish too long, which dries it out and causes it to lose its natural flavors. A good rule of thumb: The flesh should feel firm and turn from translucent to opaque or white, but it should still be slightly translucent in the middle. The skin should peel away with very little effort. Once the skin is removed, the meat should look moist and flake nicely. For this recipe, low and slow is the key, meaning low heat and a long cooking time.

    any-season
    This recipe can be used any time of the year, winter or summer.

    You’ll notice the ingredient list for the recipe below is very short. That’s because fish come packed with healthy natural properties that are very important for your health. Fish bones, cartilage, and fat are nutritious, and they contain extra-high levels of vitamin A, iron, zinc, and calcium. Not fileting fish or piercing the rib cage or skin, and cooking it with the bones intact, serves three purposes. One, no additional oil is required because of the natural oils contained in the trout. Two, by only gutting the fish, you create a sealed membrane around the meat, which allows the natural oils to infuse further into the meat. Three, you won’t waste time making fish filets, which still contain small bones. In this recipe, even the tiniest bones are removed all at once when this fish is done cooking.

    PREP TIME: 5 minutes
    COOK TIME: 55 minutes
    TOTAL TIME: 1 hour
    SERVES: 2-4 per fish

    separet-meat-skin
    Separate the remaining meat from the skin and place it on the serving plate.

    Ingredients

    Required:

    • 1 gutted trout, in the 1–3-pound range
    • Low heat source

    Optional:

    • 1 small lemon or lime (sliced) per fish sliced
    • 1 teaspoon minced garlic per fish
    • 1 tablespoon Dash per fish
    • Handful of fresh herbs (like sage, parsley, rosemary, thyme) for each fish
    • Salt & pepper to taste
    • Fresh basil for toppings

    Instructions

    1. Start an open fire or set the barbeque to
    2. Optionally, insert the lemon or lime slices into the fish cavity, along with the spices and Wrap the trout in tin foil (shiny side in).
      Optionally, insert the lemon or lime slices into the fish cavity, along with the spices and herbs. Wrap the trout in tin foil (shiny side in).
    3. final-product
      Here’s the final product of this recipe, topped with fresh basil and Mrs. Dash.

      If cooking on an open fire, engineer a method to hang the fish by the head with its spine facing the heat source and in the (Don’t get it too close to the heat source, though.) If it is within a couple of feet of the smoke’s path, that’s fine

    4. If cooking on a barbeque, place the wrapped fish on the top rack with the spine facing down towards the Turn the barbeque to low.
    5. Cook for 45-55 minutes, depending on the thickness of the fish’s back.
    6. Remove from heat and lay on one Remove tinfoil (if applicable).
    7. Peel away the fish skin, starting from the open gut to its back.
    8. Using a fork, gently slide the fork along the Remove the cooked fish on top and place it on a serving plate.
    9. Again, using the fork to keep the remaining meat intact, gently lift the entire bone structure, starting just below the head and working your way towards the Use the fork to slide between the smaller rib bones and remove any meat attached to them.
    10. Separate the remaining meat from the skin and place it on the serving plate.
    11. Optionally, top meat with fresh basil and spices to taste.

    April 2022 recipes
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    Gord Nuttall

    Gord Nuttall is an enthusiastic outdoorsmen and award-winning freelance writer that spends countless hours enjoying and promoting recreational activities outdoors. Led by his father, he wet many lines trolling for lake trout along the rugged shorelines of Lake Superior and developed a passion and love for the rugged outdoors early in his life. During the spring and summer months, he explores the diverse Alberta landscape with his wife, Heather and their two children, Noah and Makynna. As a family, they enjoy camping, SUPing, kayaking, fishing and lake life every summer. Spending nights sleeping under the stars in the backcountry fishing remote lakes or unpressured streams are his favorite getaways. Gord loves to bowhunt and has committed himself to harvesting multiple species in North America and documenting the adventures of my quest in a book.

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    NAO is the window into the outside environment for readers pursuing their passions in hunting, fishing, camping, canoeing/kayaking, rock climbing, and all pursuits in the outdoors on the North American continent. We will present stories, tips and techniques to be a better outdoorsman, and be completely at home in the outdoor environment for a day, week, or a lifetime.
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