Trout fishing is a beloved pastime in New Jersey. More than 100,000 NJ residents buy Trout stamps, which are required along with a fishing license for anglers aged 16 to 70.
Actually my husband went fishing last weekend, and came home with some delicious Trout fish. He enjoyed cooking and eating of the trout just as much as the catching. He even wore fishing clothes - a blue jacket, and blue boat shoes on the yacht. He told me as he was cooking the trout that night, "we can go buy fish from anywhere, but if you catch one with your own hands, then dinner becomes an event. I know exactly how he feels, because that's the same feeling I get when I garden and harvest our fruits and veggies.
So all this fresh fish got me thinking about: "How can I get others to appreciate this wonderful taste of spring?" Do you want to try trout at home? If so, here's what you have to do...
- Get the right supplies. First time anglers will need to pick up a 4 to 6 foot ultralight fishing rod, an ultralight fishing reel, and fishing line that can hold up to four pounds. Lures or live bait (like worms) are also required. You don't even need to get on a boat, just sit on the side of a lake or pond stocked with trout - and you will be sure to catch something.
- Keep it fresh. Trout should be kept chilled at all times. This can be achieved when fishing by either using a cooler with ice or keeping the fish on a line in the water. It's best to eat trout right away, but it can be stored in the refrigerator for 2 to 3 days. You can even freeze trout safely. To avoid freezer burn, wrap the fish in cellophane, then in aluminum foil, and place it in a brown paper bag before placing in the freezer. To thaw trout, do not soak in water because it will get soggy. Keep in refrigerator until thawed and then rinse clean.
- Cooking methods. The best thing about trout is that you can cook it with the bones in, and the meat will just fall off the bones. One of the most popular ways to cook trout is by smoking it. For a simpler method, rubbing the trout with smoked spices like chili powder and smoked paprika, then grill it over flavored wood chips. My husband cooked the trout two ways: baked in the oven and on the grill. He wrapped the whole trout (yes the head too) in aluminum foil after seasoning it with a variety of herbs and spices, salt, and pepper. Trout mild flavor allows it to blend with a variety of flavors, so you can create any flavor profile you like the most.
When cooking trout, the key thing is to be creative. Do you have a summer grilling or baking Trout recipe you would like to share? If so, please leave it in the comments.
Not a fisherman or chef? Trout is on the menu at menu at many local NJ restaurants.Come back tomorrow for the list.
