[pct-l] Cooking the trout...

[scourtway at bpa-arch.com (Steve Courtway)]

For gutting mountain trout, the smallest pocketknife you can get is
sufficient to slice up the fish's belly tail to gills, then the guts are
thrown back into the lake.  I use a small rock to scrape the inside of the
fish clean.  Of course, the best bite is always at dusk, so it's big fun
getting your hands cold and wet in the frigid lake waters with a freezing
wind blowing down off the peaks accross the lake heh heh.

I've seen 24" trout come out of Thousand Island Lake....

s.c.


----- Original Message -----
From: "Bluce Ree" <bluceree_superstar@yahoo.com>
To: "Steve Courtway" <scourtway@bpa-arch.com>; "Jeffrey J. Olson"
<jjolson@uwyo.edu>
Cc: <pct-l@mailman.backcountry.net>
Sent: Friday, December 10, 2004 11:38 AM
Subject: Re: [pct-l] Cooking the trout...


> Forgive me if I missed this one... how do you scale
> and or gut the fish? Do you leave the guts in and just
> toss it on the fire?
>
> aloha, Bluce
>
>
> --- Steve Courtway <scourtway@bpa-arch.com> wrote:
>
> > blech haha
> >
> > titanium fry pan olive oil and jane's crazy salt
> > !!!!
> >
> > s.c.
> > ----- Original Message -----
> > From: "Jeffrey J. Olson" <jjolson@uwyo.edu>
> > Cc: <pct-l@mailman.backcountry.net>
> > Sent: Thursday, December 09, 2004 7:32 PM
> > Subject: [pct-l] Cooking the trout...
> >
> >
> > > Find enough 1/4 inch sticks to make a two inch
> > high network in your
> > > normal cooking pot.  Put in enough water so that
> > the topmost sticks are
> > > just covered in water.
> > >
> > > Heat the water until the topmost stick is not
> > covered in water.  The
> > > water should be boiling...
> > >
> > > Cut the head/tail off the trout and put it on the
> > sticks while the water
> > > is boiling madly.
> > >
> > > Put the lid on, and "HEAT THE FISH UP"  Don't cook
> > it.  Usually a minute
> > > is enough to heat the fish up so it's warm.
> > >
> > > You're told that the flesh needs to flake a bit.
> > Don't believe it.
> > > What you want is warm flesh, not cooked flesh...
> > No butter, no anything
> > > but pure, sweet, heated fish flesh...  :0)
> > >
> > > Jeff Olson
> > > Laramie Wy...
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