# Favorite Trout Recipes/Cooking Methods **URL:** \ **Category:** Idaho Fishing General\ **Created:** [September 22, 2011, 5:57pm UTC](https://forum.bigfishtackle.com/t/favorite-trout-recipes-cooking-methods/193584 "2011-09-22T17:57:59Z")\ **Posts on this page:** 11\ **Page:** 1
**Author:** ![StickRig](https://avatars.discourse-cdn.com/v4/letter/s/6de8d8/32.png) [@StickRig](https://forum.bigfishtackle.com/u/StickRig)\ **Post date:** [September 22, 2011, 5:57pm UTC](https://forum.bigfishtackle.com/t/favorite-trout-recipes-cooking-methods/193584/1 "2011-09-22T17:57:59Z")
Just wondering if anyone wants to share their favorite ways to cook up their catch. My wife doesn’t like fish, so I’m hoping to find some way to cook it that will help her to actually like it. Fish is supposed to be one of the healthiest meats you can get. One of my favorite ways is to let it marinade in Italian dressing and throw it on the grill at a low heat. I did get a tip from one of the people in the meat department at a grocery store who said if you have someone that doesn’t like the “fishy” taste (my wife) then you can actually soak the meat in milk for about 15 minutes and it helps tame the wild taste down. Anyhoo, if its not a family secret, I’d love to see everyone’s favorite ways to cook em up. ---
**Author:** ![D\_Luck](https://avatars.discourse-cdn.com/v4/letter/d/71e660/32.png) [@D\_Luck](https://forum.bigfishtackle.com/u/D_Luck)\ **Post date:** [September 22, 2011, 6:07pm UTC](https://forum.bigfishtackle.com/t/favorite-trout-recipes-cooking-methods/193584/2 "2011-09-22T18:07:28Z")
I like to do the cedar plank method, put some mayo on the meat with a little lemon pepper and fresh dill and cook it indirect heat on the grill till fork tender usually about 15 min depending on size of trout ---
**Author:** ![prontotp](https://avatars.discourse-cdn.com/v4/letter/p/82dd89/32.png) [@prontotp](https://forum.bigfishtackle.com/u/prontotp)\ **Post date:** [September 22, 2011, 7:25pm UTC](https://forum.bigfishtackle.com/t/favorite-trout-recipes-cooking-methods/193584/3 "2011-09-22T19:25:16Z")
My wife is in the same boat but she likes it if I marinate it in a mix of 1 cup brown sugar, 1/2 cup soy sauce and a cup of water for a night. Place the filet skin side down on tinfoil and cook it on the grill. ---
**Author:** ![toadly](https://avatars.discourse-cdn.com/v4/letter/t/c4cdca/32.png) [@toadly](https://forum.bigfishtackle.com/u/toadly)\ **Post date:** [September 22, 2011, 7:47pm UTC](https://forum.bigfishtackle.com/t/favorite-trout-recipes-cooking-methods/193584/4 "2011-09-22T19:47:26Z")
+1 on the Ceder plank. Try some Famous Daves rib rub on the fish. That stuff is great on the fishies as well as ribs 🕶 ---
**Author:** ![prvrt](https://avatars.discourse-cdn.com/v4/letter/p/82dd89/32.png) [@prvrt](https://forum.bigfishtackle.com/u/prvrt)\ **Post date:** [September 23, 2011, 1:09am UTC](https://forum.bigfishtackle.com/t/favorite-trout-recipes-cooking-methods/193584/5 "2011-09-23T01:09:43Z")
+1 for the maple syrup and soy sauce. Try bacon. I put bacon inside the fish, and season well. Then season the outside well and wrap the whole fish in bacon. Place in foil and add some butter. Seal the foil and bake in the oven. I have had people who hate fish really like it this way. ---
**Author:** ![jeremypeace](https://avatars.discourse-cdn.com/v4/letter/j/439d5e/32.png) [@jeremypeace](https://forum.bigfishtackle.com/u/jeremypeace)\ **Post date:** [September 23, 2011, 2:34am UTC](https://forum.bigfishtackle.com/t/favorite-trout-recipes-cooking-methods/193584/6 "2011-09-23T02:34:06Z")
brown trout is probably the least fish tasting trout I know of!!! it is very very good in my opinion!!! i just take it leave it whole just gut it out and cut off tail and fins… then put a rib rub inside with a lemon in quarter slices put inside than wrap in tinfoil and put on the bbq it is way good also cherry apple wood mixed smoked walleye and sauger is way good as well brook trout is good this way also!!! ---
**Author:** ![michael44](https://avatars.discourse-cdn.com/v4/letter/m/898d66/32.png) [@michael44](https://forum.bigfishtackle.com/u/michael44)\ **Post date:** [September 23, 2011, 2:51pm UTC](https://forum.bigfishtackle.com/t/favorite-trout-recipes-cooking-methods/193584/7 "2011-09-23T14:51:19Z")
I smoke just about all the fish I keep. I tend to experiment with different brines and spices. I haven’t had any that turned out bad yet. Before I built my smoker I cooked fish just about every way there is. NOTHING is better than smoked 🙂 ---
**Author:** ![TheWhizzle](https://avatars.discourse-cdn.com/v4/letter/t/53a042/32.png) [@TheWhizzle](https://forum.bigfishtackle.com/u/TheWhizzle)\ **Post date:** [September 23, 2011, 3:11pm UTC](https://forum.bigfishtackle.com/t/favorite-trout-recipes-cooking-methods/193584/8 "2011-09-23T15:11:53Z")
Growing up, my pops always soaked the filets of catfish and stripers in a bowl of whole milk for 10-30 minutes to get rid of some of the fishy-ness. As for trout, smoked is best, in my opinion. [fishin] ---
**Author:** ![troutpimp](https://avatars.discourse-cdn.com/v4/letter/t/f19dbf/32.png) [@troutpimp](https://forum.bigfishtackle.com/u/troutpimp)\ **Post date:** [September 24, 2011, 3:30pm UTC](https://forum.bigfishtackle.com/t/favorite-trout-recipes-cooking-methods/193584/9 "2011-09-24T15:30:26Z")
Trout Grenobloise. [http://www.epicurious.com/…t-Grenobloise-104166](http://www.epicurious.com/recipes/food/views/Trout-Grenobloise-104166) The recipe I linked is a little bit different than I usually go with. I omit the capers and add some toasted dry bread cubes and **fresh** parsley chopped finely and sprinkle it over the fish before pouring the browned butter over it, make sure the brown butter is nice and hot, you should hear a crackling sound as it hits the toppings Also, my father makes a trout mousse that is mind-blowing, I wish I had the recipe. I love to cook, the key to trout is freshness. Freezing them does them great injustice. Hatchery trout tend to taste terrible, but if they have been in the wild for a while, much less so. Eat them within a few hours of harvest. Henry’s Lake hybrids are the best trout I’ve ever had, I don’t ever harvest any other fish these days. Edit: also, use butter instead of veg. oil or olive oil would work, I prefer clarified butter (ghee) ---
**Author:** ![Bronco66](https://avatars.discourse-cdn.com/v4/letter/b/b4bc9f/32.png) [@Bronco66](https://forum.bigfishtackle.com/u/Bronco66)\ **Post date:** [September 24, 2011, 6:46pm UTC](https://forum.bigfishtackle.com/t/favorite-trout-recipes-cooking-methods/193584/10 "2011-09-24T18:46:19Z")
My buddy has told me to try freezing them in a ziplock bad full of water so you have a ice block with a fish in it. He was you want get the burn that way! haven’t tried it myslef yet but I could see the idea behind it till you defrost it. ---
**Author:** ![troutpimp](https://avatars.discourse-cdn.com/v4/letter/t/f19dbf/32.png) [@troutpimp](https://forum.bigfishtackle.com/u/troutpimp)\ **Post date:** [September 24, 2011, 6:48pm UTC](https://forum.bigfishtackle.com/t/favorite-trout-recipes-cooking-methods/193584/11 "2011-09-24T18:48:24Z")
The freezing in a block of ice thing actually works, second best thing to fresh, for real.