This summer has been a collection of trips, many involving eating out of gardens and nearby waterways. A fourth of July trip down south involved flounder fishing in the Assateague Channel. Trout fishing on a stream in southern Pennsylvania proved successful. And finally a trip to Oregon prompted steelhead trout fishing on the Willamette River.
The flounder was cooked very simply so that the delicate flavor and delicate flesh would be preserved. The raw fillets were brushed with melted butter, seasoned and sprinkled with parsley and a squeeze of lemon. They were baked just until the flesh firmed. It is easy to overcook this fish, but not necessary. To test doneness, press your finger on the top of the fillet. If it springs back and feels firm, it is done.
Whole rainbow trout was cooked over an open flame. Generally, I apply the same rule of thumb with other mild fleshed fish: delicate flesh likes delicate flavor. Here the trout was cooked with similar seasonings, only whole and over a flame. The foil pouch is a camper's answer to the French technique of “en papillote” where fish is baked in a parchment pocket with herbs and a splash of wine.
The steelhead trout is a more robust and pink fleshed with a totally different flavor. This fish, which may age up to 11 years and grow as big as 55 pounds, start in fresh water, go out to sea and later return to fresh water to spawn. This steelhead was only 15 pounds when caught. After cleaning, the sides were marinated overnight in a combination of soy sauce, white wine, herbs, salt, sugar, water, onion, garlic, black pepper. Just before smoking, the fish was rinsed and air dried for one hour. The sides flake into chunky pieces. This fish is also great for grilling.
-CY
This website makes tinhgs hella easy.
Posted by: Mahala | December 30, 2011 at 04:19 AM