Ok guys,anyone got any ideas?
I do a lot of wild camping,and one of the rivers I camp at has some nice trout,but its a very peaty river,right off the hills and the fish taste,like dirt
How would you guys cook for a better taste, bearing in mind I have to carry everything, so wild cooking ideas preferred,no heavy pots n pans
kent taxidermist
gut trout
put it in tinfoil with added herbs, a lemon cut into quarters
and some whit wine
wrap it up in a parcel (of tinfoil)
and place on the fire
fish
i recon rub the belly cavity with salt and stuff with herbs.
mayfly
Ahhhhh the taste off peaty fish, LOVE IT, dosent bother me knowing that i caught his cunning ass........
yoggerman
a bloke i know complained that he wouldnt eat trout again,, bdooly orrible dirty tasting things he said,,,,,,, then i said you did remove the back vain didnt you,,,, what back vain he said,, needless to say this is what gave it its earthy taste, make sure you scrape it out with a butter knife or back of a small spoon............p.s the same bloke was tellin me he went out coursing the weekend . i said to him how many black tip rabbit did you get?? he replied you fcuking cnut you dont bdooly catch black tip rabbit with ferrets,, so i called him the cnut and told him thats called ferreting you twat courseing is with lurchers and its generaly after black tip rabbit,,,,,,,,,,,, some people claim to know it all and dont know jank......... p.s his name is martin he lives in farnborough and looks like jimmy saville THE CNUT
pablo
you see many cooking sights out fishing the western loughs two guys we came across beached on a island on melvin light a great fire and placed on it a steel slab ill never forget the smell of the meat roasting on there fire another used to bring with him a bottle of wine and a abu smoker he would either bring a trout or catch a trout just depending on how confident he was all you need then is some meths to cook the trout and a corkscrew and a couple of glasses beats sandwhiches any day
WillOtheWisp
Cheers Yoggerman for the
Quote:
a bloke i know complained that he wouldnt eat trout again,, bdooly orrible dirty tasting things he said,,,,,,, then i said you did remove the back vain didnt you,,,, what back vain he said,, needless to say this is what gave it its earthy taste, make sure you scrape it out with a butter knife or back of a small spoon............
I must admit I didnt,will try it easter which is my firt wild camp of the year, and yup, met a few of those blokes too, a wealth of knowledge aint they :smt027
yoggerman
ive bin poachin trout since i was about 7 or 8 so i know one or two thing's ,,,, glad to of bin of help,,, as a rule of thumb trout only live in decent clean water so the only thing givin it a earthy taste is the thick black vain that runs down the inside of the spine,,,p.s i use a decent pair of kithen scissor's/shear's to gut and clean em insert one blade up the ass and continue to cut upto throat cut off fins with its bones and cut off head and tail , all that is left is the best bit, shake it in a bag of plain flower then fry in pan of very shallow oil i serve mine with beetroot mashed-tater spring-onion's and tartare sauce,, also cut up an onion into thin ring slices and leave in the fridge for an hour or two in a bowl of vinegar and sugar,,,,,,,,,,, it might not be a picnic recipe but it sure is a tasty home recipe
wabbiter
dont forget to scale the trout , use a blunt knife from tail to head, nowt worse than getting scales in your throat ..mack
JOE_H
Got to agree yoggerman some clueless bastards in farnborough. Got asked if i was coursing once buy some idiot, i pointed out there wasn't much to course in the town center and went on my way. Joe
woodmoocher1
pop a fish in a pan of water, wait til it comes to boil then remove the heat, scoop the shit off the top then cook the fish as you would.
nice and slow in butter so the butter doesn't burn, turn it often then add the black pepper, baste it occasionally with fresh butter till the skin goes soft...scrape the skin away and eat the rest...
mackerel....just cook it to death till it goes like chicken and make butties with it..red sauce too lol.
haddock...slow butter under a grill..season it slow, make up some tie noodles and pour just a smidgen the juice onto the fish with the tie noodles.
pollock...skin and slither it..cook it how yu like still shit lol..unless you get a big enough one.
carp have always made my mouth water, but..i still put um back, they look better alive...and getting bigger..
whiting..slow in the oven, just a bit of juice to keep it moist.
skate is well worth a good munch on..luv it.. oven in a semi deep pan..
fishy1
I always remove the black line, but I never really thought why, thanks for explaining. I've never had a trout that tastes peaty, and I've eaten wild trout from virtually every area in scotland.
A friend of mine fillets them in one piece then basically crufifies them on two sticks, holds them out nicely then we just cook over a fire, sometimes if we have hard wood we make it a smokey fire and it's good.
Alternatively with big trout, we fillet them, then split a big piece of birch in half so you get a flat board, then nail the fish to the board with wooden pegs, then it goes over the fire.
Big Phil
Easy tick when you are travelling light. Take a packet of dried stuffing (Paxo for example). Rehydrate the stuffing then pack into the thoroughly cleaned (and de veined) trout and bake in foil or tin pot.
Course you can add butter, or wine or whatever you wish to carry.
woodmoocher1
de husked hemp seed is an intresting munch...rap it or spread on top, makes a taisty 'nutty' type taiste to cornflakes.
fish
Big Phil wrote:
Easy tick when you are travelling light. Take a packet of dried stuffing (Paxo for example). Rehydrate the stuffing then pack into the thoroughly cleaned (and de veined) trout and bake in foil or tin pot.
Course you can add butter, or wine or whatever you wish to carry.
now thats an idea ive not thaught of!
fish
woodmoocher1 wrote:
de husked hemp seed is an intresting munch...rap it or spread on top, makes a taisty 'nutty' type taiste to cornflakes.
waste hemp seed by eating it! its better smoked ime told.............
woodmoocher1
hmmm wouldnt advise smokin it m8... theres a hi mortality rate to those that do, they go mentle really quick.. had a m8 once whose family had family in de hills working with it, people give a wide birth to the hemp workers aparantly..lol it's just too risky. (as in hemp ropers/string/hessian).
Big Phil
Slightly off topic but, the paxo trick can be used to lift any meal in the wild and genrally (for christians) brings happy thoughts of Xmas which can often lift the sprirts when its a bit damp.
I had a very wet long weekend hanging round Loch Tay, eating trout stuffed with paxo and drinking whiskey. Happy days but soaked through to the bone.
woodmoocher1
hmmm more inportantly that luverly earthy flavour with any root from the wild..how to get rid of that?
fishy1
Try washing the roots first, then cooking them.
woodmoocher1
tried it.. lol....
Big Phil
Pick the roots with the bigger store of white starch, not the fibrous ones. Good wash in plenty of water, peel the outer of, if its a thick skinned type, then back or boil. Garlic is always good additon to roots if you mash them or to the stock if boiling. Bay is also good at blending flavours.
..mack