It depends where they are caught as to how they taste, the pink fleshed ones are way tastier. Once you accept they are not the same taste as a sea fish you are halfway there. Straight on the barbie, skin and all (gutted!) - in butter of course - is not a bad way to cook the smaller ones. They cook up nice in a microwave. Something simple like a parsley butter sauce isnt too bad.

Split them in half from the bottom, leaving intact near line of dorsal fin and make a pizza on top of them.  So they are the pizza base.  Don't use things that are too strong a flavour and give a little heavy on the cheese.  Is good, but a think a pizza box would be good done like this too.

Alternatively, use them as bait and catch a decent tasting fish.

Matt B

It's a fair point in some specific areas... but if the Fish and game are advocating killing fish in stocked lakes because of poor stock perhaps they need to really have a good hard look at that!

My point was really in relation to eating trout... I think they are horrible and usually only recieve approving comments after doused in every imaginable herb in the cupboard... and I've tried them a hundred different ways... now a nice piece of snapper is hard to stuff up!

Catch and release is, as with anything, a personal choice. It's also a management tool but  I do know iof rivers and streams that could use a good cull... but that's more to do with management that eating them.

Lemon Pepper (Light), Cajun Seasoning (Light) , Green Herb Stock (Stock), Grated Cheese (Heavy).

Smoke it With Teetree Sawdust and it turns out Beeeeeeaaauuuutiiiifuuuulll!!!!

Cheers

Kylie

PS.  Pretty good on Most Light flavoured fish.

Yes... mmmmm... delish

OMG And you dont even smoke ciggies Barrie... Get a check up.

Trout... They are released for a good reason and that aint conservation...

Salmon... High up in my personal favourite eating fish...

Hi Barrie,  I know what you mean when it comes to farmed salmon. I did my "apprenticeship" on the red & black rivers so can say I'v tasted a few straight from the sea. Free range salmon feed largely on krill & I think that has a lot to do with the taste. Farmed salmon eat what they are given & I suspect that would be fish meal & pig pellets. During the summer months salmon was almost a staple diet,we had it smoked,bottled,baked & poached(yeh,right!) but found it too rich for frying. Take my word for it, fresh salmon would be up there with the best, ask the Royal Family!

I tried the supermarket version once & it reminded me of Chinese whitebait!

Yeah Nice Dave. Supposing we don't have the requisite cash to head to Alaska to catch our own, there are some alternatives to salmon.

I have had real awful trout and real fine trout and the secret is in where they are caught and how they are treated. As a sea fish we tend to have flaked ice etc on board and the fish get ikkied and chilled real quick. The flesh is firm and tasty. Unfortunately when we catch trout it is almost certain we dont have ice and chilling facilities close to hand. Who's going to lug that around a river or lakeshore, (boating excepted).

If I decide to keep a fish I do try to bury it under water until I leave the area, it will discolour but seems to retain some flavour, and then I get it home as quick as possible.

Recently lala and I brought a wee trout home from the lakes near coleridge and I kept it in the lake and as cold as possible for as long as possible, then straight ino the fridge on arrival home. Now the secret to that fish, which was one of the best I have ever tasted, was a commercial cold smoke, I asked the local butcher to smoke it with his bacon and he did a magnificent job.

Personally I find salmon too rich and overrated, not to mention bluddy pricey, and prefer the more subtle and delicate taste of trout. And if the flesh is orange enough, sashimi-ed with wasabi and soy sauce is definitely the way to go.

Vig