The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on March 04, 2010, 07:29:18 PM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x75365
Oh my.
pengillian101 (1000+ posts) Sun Feb-28-10 12:25 AM
Original message
What's your favorite way to cook trout?
We just got a box of individual butterflied frozen trout fillets.
I pan fried in butter with a little garlic. It was just okay. Had a fishy taste (from the skin, I guess).
Any helpful suggestions ARE MOST WELCOME!
elleng (1000+ posts) Sun Feb-28-10 12:43 AM
Response to Original message
1. I would begin as you did, but ALWAYS SERVE WITH BUTTER!
Should neutralize any fishy TASTE, and residue anywhere. SO does parsley.
Tesha (1000+ posts) Sun Feb-28-10 07:54 AM
Response to Original message
2. I remember...
my dad used to fill the cavity with herbs, tie it with string and fry in butter infused with garlic.
Never fishy, just lovely, flakey, and moist.
Okay, okay, franksolich is compelled to interrupt here with what seems a stupid question.
What is the point of eating dead fish if one finds a "fishy taste" offensive?
I mean, one doesn't normally expect dead fish to taste like turkey or beef or cheese.
Warpy (1000+ posts) Sun Feb-28-10 02:38 PM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Original message
3. Fishy taste means they waited too long to freeze it
Trout is always best right next to the lake in which it was caught.
However, the addition of a little dry white wine and parsley to the butter in the pan, then poured over the filets, should add extra flavor to work with the fishy taste and make it special.
pengillian101 (1000+ posts) Mon Mar-01-10 12:53 AM
Response to Reply #3
6. Thank you.
There are not fresh caught, but from www.Omahasteaks.com I know, I know ---- fish from a steak place, what was I thinking? But I had a really good deal - a $20 dollar off coupon and free shipping. What I am now thinking is to thaw them first and remove the skin, as I believe that's what making it taste fishy. Ya think?
Warpy (1000+ posts) Mon Mar-01-10 01:23 AM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Reply #6
8. The skin shouldn't be a contributing factor to anything but having the very delicate fillets hold together when you pan fry them.
Fishy taste isn't bad, BTW, especially when treated the way I suggested. Exquisitely fresh trout that had been swimming an hour earlier have no discernible fishy taste and can be pan fried in whatever grease you have around with no extra seasoning. They will be heaven.
If the trout had been off, you'd have noticed a muddy off flavor characteristic of fresh water fish that have been out of the water a little too long.
pengillian101 (1000+ posts) Mon Mar-01-10 09:51 PM
Response to Reply #8
9. The skin shouldn't be a contributing factor to anything
Well I had another one today, and your suggestions helped alot. This time, I only pan-fried in butter w/the skin side down and did not flip it. Added some dots of butter on top, fresh parsley, garlic salt, pepper and lemon juice and put a glass lid on half-way done, so it kinda steamed at the end. It was heaven. No fishy taste at all.
Warpy (1000+ posts) Tue Mar-02-10 09:45 AM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Reply #9
14. Oh, goody!
It's really amazing what parsley, butter, and some acid will do to fish that tastes like, um, fish. Working with the flavor instead of against it is really the name of the game here.
I prefer a squirt of dry white wine (vermouth will do), but lemon works just about as well for people who need to avoid everything alcoholic (or just don't keep it around).
eleny (1000+ posts) Sun Feb-28-10 05:32 PM
Response to Original message
4. I made some last night
I broiled them with a light brushed on coating of mayo (both sides of the fish) plus a dusting of s&p, garlic powder and paprika.
They sizzled up to a golden brown and were delicious. I served them with some cheesy rice and mixed veggie of corn, baby carrots and asparagus. the vegetable was one of those steamer bags you put in the microwave.
pengillian101 (1000+ posts) Mon Mar-01-10 10:21 PM
Response to Reply #4
11. Sounds very good!
I never heard of broiling with mayo - interesting! I'm guessing these were skin-on whole trout, not the butterflied ones I have???? I wonder if that would work for pan-frying - I'm too klutsy to broil.
eleny (1000+ posts) Tue Mar-02-10 01:00 PM
Response to Reply #11
15. They were butterflied
I spritzed the broiler pan with some oil to keep it easy for turning over. I imagine that it would work for pan frying in a skillet that doesn't stick.
The first time I used mayo was when grilling salmon outdoors. I just used the mayo and some dried dill. It's another tasty one.
The empressof all (1000+ posts) Sun Feb-28-10 09:05 PM
THE IMPERIOUS PRIMITIVE
Response to Original message
5. I was just at the store and I was tempted by the trout
It was incredibly cheap at $2.99 lb for fresh whole. I don't like dealing with the heads though so I got the Cod which was also really cheap at $5.99 fresh. The shell fish is still pricey. Clams and Mussels are still too pricey for me to buy and pig out on.
TreasonousBastard (1000+ posts) Mon Mar-01-10 01:16 AM
THE PRIMITIVE FULL OF BEANS
Response to Original message
7. Do you have a way to smoke them? I don't know how well smoking...once frozen fish works, but smoked trout is one of my favorites.
It's early for thinking about grilling outdoors around here, but the other thing that can be delicious is planking. Got an applewood plank lying around?
Being on the ocean, salt water fish are all over the place, and get fried, souped, and all sorts of things done to them. The rare freshwater fish I might see would get special treatment-- like the smokehouse or the plank.
Okay, please refer to franksolich's desperate plea for information above.
franksolich doesn't eat dead fish, because he wants to avoid trimenthylamunia.
If not dead fish, what is dead fish supposed to taste like?
Chocolate and macaroni, or what?
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TreasonousBastard (1000+ posts) Mon Mar-01-10 01:16 AM
7. Do you have a way to smoke them?
oh geez with the drugs again
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More seriously
My brother in law will be recieving a sample box from Omaha Steaks.... should be some good eating!!
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What, no mention of trout-only cookware? No even a so much as a mention of a trout brush, so as to properly apply butter?
I am a little disappointed, to say the least.
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Okay, please refer to franksolich's desperate plea for information above.
franksolich doesn't eat dead fish, because he wants to avoid trimenthylamunia.
If not dead fish, what is dead fish supposed to taste like?
Chocolate and macaroni, or what?
I think she means a taste that isn't fresh. If fish sits out too long, it takes on a stronger flavor (fish lovers- correct me if I'm wrong please. I don't eat a lot of cooked fish, except for some super mild white types. I like sushi, though, so go figure - haa). Many types of white fish (Mahi, snapper, superior white) are really mild and don't have a lingering fishy taste unless they weren't processed properly. At least that's my take.
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x75365
Oh my.
Okay, okay, franksolich is compelled to interrupt here with what seems a stupid question.
What is the point of eating dead fish if one finds a "fishy taste" offensive?
I mean, one doesn't normally expect dead fish to taste like turkey or beef or cheese.
Okay, please refer to franksolich's desperate plea for information above.
franksolich doesn't eat dead fish, because he wants to avoid trimenthylamunia.
If not dead fish, what is dead fish supposed to taste like?
Chocolate and macaroni, or what?
Coach has some really unusual tastes or, rather, distastes in food. He has the longest list of disliked foods of anyone who frequents the cooking and baking forums. Anyway, as anyone knows, good fish tastes a lot like chicken.
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The Omaha steaks that I bought years ago were terrible and the free hamburgers I gave away cause they tasted so bad. Rule #1 to all dummies. Don't buy seafood from a steakhouse and vice versa. Most of the time the food is going to tast like crap.
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My husband likes a fish taste.
LOL !!! That sounded REALLY bad. :-)
I only like fish fried, none of that silver on it and it has to taste like chicken or I won't eat it.
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Dredge it in cornmeal, deep fry it, and serve it with cheese grits and hushpuppies.
It's the only way.
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Coach has some really unusual tastes or, rather, distastes in food. He has the longest list of disliked foods of anyone who frequents the cooking and baking forums. Anyway, as anyone knows, good fish tastes a lot like chicken.
I know, I know.
I'm not slamming people who like dead fish; to each his own, and if one derives benefits or enjoyment from dining on dead fish, more power to him.
But I ain't going nowhere near it, myself.
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My dad was a semipro fisherman for many years. I grew up on a river, spent every summer at the ocean. Fish that smells or tastes overly fishy is not fresh. Fresh fish doesnt even have a strong taste. I dont eat fish from restaurants or grocers.
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That's the one thing I'll miss about moving from north Georgia, the trout fishing. They're almost easier to catch than bluegill.
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That's the one thing I'll miss about moving from north Georgia, the trout fishing. They're almost easier to catch than bluegill.
Use dynamite instead of just cherry bombs tied to rocks, and you can get both at the same time.
Seriously though, happy1ga is pretty much right on the money, frank. To me, trout tasted pretty much like any other common freshwater gamefish or panfish, it's seriously overblown as a big deal. Catfish looks and tastes pretty different.
I understand that technically speaking the natural oils in the fish break down into even-fishier tasting compounds when heated, so frying in oil or deep-frying is best since it carries away a lot of the broken-down compounds out of the flesh, baking generally not considered so good since the oils stay in the flesh. Still, I've baked panfulls of fish (Mostly white perch aka sheepshead) and they turned out fine, I did pour a couple of cans canned cream of mushroom soup concentrate and some water on them and added onions, potatoes and carrots though. Don't try baking catfish, they turn out like rubber. Smoked fish is pretty good, but tastes vary widely on that.
I ate sardine sandwiches when I was a kid, so strong fish taste doesn't necessarily bother me, as long as it's in fish that's supposed to taste strong as opposed to being on the way to spoiling.
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Mmmmmmmm smoked Kingfish.
OK back to your regularly scheduled fresh water fish conversation. :-)
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M catches trout and usually smokes it and it's wonderful. I have it with diced red onion, spicy mayonnaise, toast points...kind of the same way of eating smoked salmon. I'm not a fan of smoked anything, but he smokes it with applewood and I like it.
He's going trout fishing tomorrow if TVA is generating.....fresh fish tomorrow night.....maybe. :uhsure:
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Taste of trout varies greatly with whether or not their native. Any trout 14" or under should just be rolled in flour or bread crumbs and fried in real butter. Salt & pepper to taste and you're all set. I actually think the taste of trout is quite different from warmwater species (bass, perch, etc). I like them all. Just I'm a better trout fisherman.
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We just got a box of individual butterflied frozen trout fillets.
Right there is your problem DUmbDUmb. Frozen trout is crap. Cats won't eat that shite.
Frank, if you were to ever try fresh trout, you would not be calling them "dead fish".
This past fall, while Deer hunting, the guys and I decided to fill up (catch) on the small trout, all roughly 6" long, in a nearby stream.
They were so good it was unbelievable. We just pan-fried them in some butter, S&P, and garlic. The meat was creamy, and we just ate the skin along with it. They did not taste fishy at all.
The "drool" smiley isn't enough they were so good.
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I had some excellent pecan-crusted trout when I was in the hospital. The food at Fletcher Allen is quite good.
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I had some excellent pecan-crusted trout when I was in the hospital. The food at Fletcher Allen is quite good.
trout is a different thread. :p
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that was my fault. :hammer: I tried to fix an off-topic post and goofed.
"Excellent" and "hospital food" don't belong in the same sentence.
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trout is a different thread. :p
Hey, how did that get moved?
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that was my fault. :hammer: I tried to fix an off-topic post and goofed.
"Excellent" and "hospital food" don't belong in the same sentence.
I was inflicted with hospital food for awhile once and it was tolerably good. They were members of some hospital group who'd decided that they were tired of taking shit for their food. They'd formed the group to plan and execute meals that were edible by humans. They actually served up some decent stuff.
It was cafeteria food don't get me wrong, but it wasn't awful like you'd expect to get. They tried and it showed.
I know all this because the first couple of pages in the menu were devoted to tooting their horns about how much the food had improved and how proud they were to belong to a fine organization that allowed it. There was quite the list of hospitals who were all in on this.
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I was gonna say, how friggin big can a "trout filet" be? And a filet with skin on it? Then it's not a filet, now is it???
My favorite way to have them was simply to put a few slices of lemon and onion inside and bake them. No need for tartar sauce at that point. If they're fresh, there's no "fishy" taste to them at all, and you get the Omega-3 and Omega-6 oils to boot.
That being said, but living near one ocean or another for a good chunk of my life has spoiled me. I don't do frozen fish of any kind. Fortunately the grocery stores around here sell some pretty fresh stuff, if you know where to look.
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I was inflicted with hospital food for awhile once and it was tolerably good. They were members of some hospital group who'd decided that they were tired of taking shit for their food. They'd formed the group to plan and execute meals that were edible by humans. They actually served up some decent stuff.
It was cafeteria food don't get me wrong, but it wasn't awful like you'd expect to get. They tried and it showed.
I know all this because the first couple of pages in the menu were devoted to tooting their horns about how much the food had improved and how proud they were to belong to a fine organization that allowed it. There was quite the list of hospitals who were all in on this.
Well I do have to say that the food service at Fletcher Allen in Burlington VT is excellent. They redid their kitchen a few years back, and everything is in "Mediterranian Style". You get a menu, and call in to "room service". The person taking your order punches you up on the computer and can tell instantly if you are keeping within your individually ordered diet as far as carbs, fat, and sodium go. You can call in pretty much any time of the day, and a half hour later, a hot chick brings a tray to you. The food really was very good, and inspired me to try to eat a lot healthier after I came home. Everything was very fresh, a lot of locally produced items, and minimally "processed".
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:offtopic:
Hey Crocks...how are you feeling?
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:offtopic:
Hey Crocks...how are you feeling?
Pretty good. Just the pain where they cut me up, and the pills are running low, but otherwise, I'm up and around pretty well. I'm seeing my cardiologist on monday, so I'll see if he can give me some more happy pills.
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Pretty good. Just the pain where they cut me up, and the pills are running low, but otherwise, I'm up and around pretty well. I'm seeing my cardiologist on monday, so I'll see if he can give me some more happy pills.
I'm glad to hear you are doing better!
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I know, I know.
I'm not slamming people who like dead fish; to each his own, and if one derives benefits or enjoyment from dining on dead fish, more power to him.
But I ain't going nowhere near it, myself.
I think coach should try live fish. I was at a restaurant in Japan once where you picked your fish from a big tank. They netted it out of the tank, and took it back to the kitchen. A few minutes later, they brought out the slices of sashimi, arrayed on a fancy platter against the carcass of the newly deceased fish, whose mouth and gills were still moving. A dish like that should help coach overcome his aversion to fish.
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They are butterflied fillets with the skin on.
http://a725.g.akamai.net/7/725/1095/000031/www.omahasteaks.com/gifs/big/sf023.jpg
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My husband likes a fish taste.
LOL !!! That sounded REALLY bad. :-)
Oh, you are a little bit naughty, and I like that in pals. :cheersmate:
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I think coach should try live fish.
"I think we're gonna need a bigger plate."
I enjoy sushi but the barbecued eel was, by far, the best. Also, don't get wasabi on the underside of your tounge.