RAINBOW TROUT NOW UNDERWAY!

[2dimes]

I have been catching and eating some again this year.

[BoganGod]

pan fried with almond butter are super yummy. steamed, flaked, put in potato salad.

[riskllama]

pan fried with almond butter are super yummy. steamed, flaked, put in potato salad.

never tried 'em w/almond butter. butter, flour, salt & pepper = perfect.

[Dukasaur]

I have been catching and eating some again this year.

Cool!

[DoomYoshi]

Reminds me of this show where the chef talks about nothing but the different types of Louisiana seafood cooking. He has 10 names for gumbo and treats them as if they are totally different galaxies.

https://createtv.com/ShowInfo/Taste+Of+Louisiana+With+Chef+John+Folse+&+Company+Hooks,+Lies+&+Alibis

From the link's list of episodes, here are some Gumbo names:

And later, the two make storm night soup; a perfect spring evening dish.
Then John makes a Creole bouillabaisse...
Don and John create a tasty catfish black pot court-bouillon
Then Leah teaches John how to make her famous turtle stew.
The duo makes a mouth-watering cippino using fresh seafood and toast the end of the day with the infamous drink the tidal wave.
In this episode, John gets a first-hand look at the size and scope of Louisiana's coastal erosion problem. Louisiana has 40% of our nation's wetlands and each year experiences the loss of land equal to the size of Rhode Island. Then, John cooks a dried shrimp potato stew with Bobby Collins.
John is then joined by Rick Tramanto from Cafe Revolution and cooks coushatta garfish stew.
Then Wildlife and Fisheries Secretary, Robert Barham and John cook a turtle sauce picante. Later, the two state biologists Amity Bass and Kerry Landry cook with John and make a turtle stroganoff and a delicious turtle soup.
Mato Lepetich came to Louisiana in the early 20th century and started farming oysters, and his son Matt teaches John all about the oyster industry and how Czechoslovakians came to settle in Louisiana and dominated the industry. Matt then helps John make oyster Rockefeller soup.

In the final episode:

Later John makes a shrimp file gumbo with Native American Zoe Verret.

This probably made you pretty hungry, so here's the cookbook.

[TA1LGUNN3R]

I wonder what turtle tastes like. Catfish is pretty good.

-TG

[BoganGod]

I wonder what turtle tastes like. Catfish is pretty good.

-TG

Don't know what your mud turtles taste like. I do know what ocean going, Finding Nemo type turtles taste like. They taste amazing.

[DoomYoshi]

One of my best posts in years and it slowly sinks down the page

[WILLIAMS5232]

No rainbows in houston.... Or my hometown of biloxi.

Before I graduated high school tho', we spent a week every summer in or around Lynchburg tenn. Catching them little suckers. Fun time it was.

We only ever fried them, but for the past 5 years or so ive been into baking fish, some bake better thqn others, would be curious to see how well rainbow trout does.

It's hard to beat baked largemouth bass.

[BoganGod]

No rainbows in houston.... Or my hometown of biloxi.

Before I graduated high school tho', we spent a week every summer in or around Lynchburg tenn. Catching them little suckers. Fun time it was.

We only ever fried them, but for the past 5 years or so ive been into baking fish, some bake better thqn others, would be curious to see how well rainbow trout does.

It's hard to beat baked largemouth bass.

Rainbows bake well. A magic way to cook fish fillets involves poaching and baking. Baking in paper. Rainbow fillets are perfect for this.
https://en.wikipedia.org/wiki/En_papillote
When I'm in a big hotel kitchen, I'll make a house smoked rainbow trout mousse, spread it on skate fillets, roll them, bake them en papillote, serve them with a champagne & native pepper beurre blanc. That smokey flavour adds a discordant and balancing note to the dish.

[WILLIAMS5232]

No rainbows in houston.... Or my hometown of biloxi.

Before I graduated high school tho', we spent a week every summer in or around Lynchburg tenn. Catching them little suckers. Fun time it was.

We only ever fried them, but for the past 5 years or so ive been into baking fish, some bake better thqn others, would be curious to see how well rainbow trout does.

It's hard to beat baked largemouth bass.

Rainbows bake well. A magic way to cook fish fillets involves poaching and baking. Baking in paper. Rainbow fillets are perfect for this.
https://en.wikipedia.org/wiki/En_papillote
When I'm in a big hotel kitchen, I'll make a house smoked rainbow trout mousse, spread it on skate fillets, roll them, bake them en papillote, serve them with a champagne & native pepper beurre blanc. That smokey flavour adds a discordant and balancing note to the dish.

Wow. That's a bit above my skill level. I usually just use salt, pepper, and a bit of olive oil. It sounds good tho' i can eat just about anything.

If i understand what poaching is, i usually boil peeled butterflied shrimp for about a minute and a half, just before putting them in a slow cooked saucepan full of veggies. Thats pretty good.

[BoganGod]

Poached is basically gently boiled. Cooking in a flavoured liquid/bouillon stops things from drying out. Also gives great flavour transference.