I do not like fish but i have said i will knock a small trout on the head and have a taste this year. I have no problem handling, gutting or cooking trout for others but me eating fish is another matter. I know trout are good for you etc and so i would like to like eating trout especially when i am camping in wilder areas. Curry powder to mask the fish?

I ate fish when i was younger and have no idea why i went off fish so much.

I eat lot's of Trout..Love it.

Jim

__________________
The Fishermans Friend is the Flirty Fly,Fickle Food for Fleeting Fish.

Trout (troots?) can taste like potato peelings but if you're determined to eat the bu99ers you'd be well advised to buy a smoker do mask the taste.

__________________
*
How poor a thing, sometimes I find,
Will captivate a greedy mind - Isaac Walton.

~~*~~~~~
*****©(

I utterly refuse to eat anything with a face

I'd say less than 50% of the trout I've ever caught taste muddy.
All those I've taken from Chalk Springs & Frensham have tasted very mild indeed.

I always eat my catch & here are a couple of my faves:

Bengal Fish Curry
680g/ 1 ½ lbs firm fleshed fish such as river trout, grey or red mullet

1 tsp ground turmeric

1 ½ tsps salt

5 tbsps cooking oil

1 large onion, finely chopped

Small piece of fresh root ginger, peeled and finely chopped or grated

1 tbs ground coriander

½ -1 tsp chilli powder

1 tsp paprika

280 ml / ½ pint thick-set natural yogurt

4-6 whole fresh green chillies

1-2 cloves of garlic, peeled and crushed

1 tbsp besan (gram or chick pea flour)

2 tbsps freshly chopped coriander leaves.


Clean and skin the fish; wash and pat dry. Cut each fish into 4 cm/ 1½ inch pieces, and removie as many bones as possible.


Gently rub a little of the turmeric and salt from the specified amount over the fish, then leave it for 15-20 minutes.


Meanwhile, heat the oil over a medium heat in a pan wide enough to hold the fish in a single layer. Fry the onion and ginger until the onions are lightly browned, stirring frequently. Add the coriander, remaining turmeric, chilli powder and the paprika, reduce the heat to low and cook for 1-2 minutes, stirring continuously. Beat the yogurt with a fork until smooth and add to the pan with the whole green chillies, the remaining salt and the garlic.


Increase the heat slightly an mix well. Arrange the pieces of fish in the pan in a single layer and bring to a gentle boil. Cover and cook over a low heat for 5-6 minutes.


Blend the besan with a little water to give a pouring consistency. Strain the mixture into the fish curry, stir gently to mix. Cover and cook for 2-3 minutes. Remove the pan from the heat and gently mix in half the coriander leaves. Transfer the fish curry to a warmed serving dish and garnish with the remaining coriander leaves.

Serve with plain Basmati rice.

Pan-fried fillet of trout with simple vegatables & new potatoes with watercress sauce
Simply fillet the trout, removing the skin. Pin-bone the fish & cut into 6-8 oz fillets.
You should get 1 or 2 fillets per side from a 2lb trout.

Cook your new potatoes for around 25-30 minutes in gently simmering water.

In another pan, simmer your carrots (cut into rounds) and fine beans or your own choice of veg until tender. Typically 8-10 minutes.

Put a non-stick pan on to warm for the trout on a medium heat.

During the last 5 or 6 minutes of cooking, put the sauce (Sainsbury's taste the difference watercress & craime fraiche sauce is excellent) on to warm gently in a small saucepan.

Now season the trout fillet well on both sides with freshly ground black pepper & sea salt.

Put some olive oil in the pan & add the trout fillet, skin-side up to start & fry without touching it for about 3 minutes.

Gently turn the fillet over & fry on the skin side for the last couple of minutes.
Serve with the vegetables & sauce.

Yum!

I always eat what I catch . For me it is the main reason for fishingas I like the satisfaction of cooking what I catch. A few people will say that they don't like trout ut I personally think it is all int eh cooking. Am definately going to try thatcurry recipe

At the risk of sounding like the miserable bleeder I undoubtedly am, I have to say that if you really need to smoke trout or curry it because you find its taste so unappealing, then perhaps you just shouldn't be eating it?

trout cooked in the traditional way is dissapointing at best,

cleaned and rubbed with salt inside and out then smoke grilled over an open fire with lemon drizzled over is perfect.

Smoked trout is the best.

ground black pepper and fresh dill and then lemon juice and smoked over oak chippings for 15 mins in a smoker.Perfect.

__________________
Kevin

All the fish i catch are wild so i don't kill them but i may take a few if i get to like eating trout.

I might try that curry also (thanks Steve) but with some chicken

If i pluck up the courage to eat a trout i'll go for the recipe with simple veg and the sauce and a nice pink fleshed trout.

Why don't i feel hungry