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Old 04-04-2013, 12:05 AM   #21
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they are gorgeous at every stage. what does the trout smell like before adding the seasonings?
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Old 04-04-2013, 05:49 AM   #22
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no, silly, they've had their noses cut off...
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Old 04-04-2013, 10:22 AM   #23
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Originally Posted by vitauta View Post
they are gorgeous at every stage. what does the trout smell like before adding the seasonings?
Hi V,
Fresh fish has on oder.
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Old 04-04-2013, 10:48 AM   #24
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Step 6
Here the trout are well seasoned. From bottom to top, yakatori season. montana red season and the top is a mixture of both.
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Old 04-04-2013, 01:02 PM   #25
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You are just mean, posting pictures liek that to one such as I who loves trout. I can't get out fishing until I renew my license. Those are some beautiful rainbows (or steelhead if they've gone to the ocean).

And did you know that brook trout are actually part of the Char family? But then again, we're not talking about brookies here, are we.

Nice job. What did you catch them on? I've been tying flies all winter. In fact, I just ordered more tying supplies.

Well, lunch is over. Time to get back to work.

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Old 04-04-2013, 02:09 PM   #26
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Originally Posted by Chief Longwind Of The North View Post
You are just mean, posting pictures like that to one such as I who loves trout. I can't get out fishing until I renew my license. Those are some beautiful rainbows (or steelhead if they've gone to the ocean).

And did you know that brook trout are actually part of the Char family? But then again, we're not talking about brookies here, are we.

Nice job. What did you catch them on? I've been tying flies all winter. In fact, I just ordered more tying supplies.

Well, lunch is over. Time to get back to work.

Seeeeeeya; Chief Longwind of the North
Hey Chief,
The fish here are rainbows, caught them trolling stick baits and spoons. I went out yesterday and got a bunch of bows and browns that we through back, but kept 4 nice Brookies (char) the largest was 15".
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Old 04-04-2013, 02:13 PM   #27
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Step 7
Loading up the Q
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Old 04-04-2013, 02:17 PM   #28
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Step 8
Getting a good smoke going (apple wood) and were off.
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Old 04-04-2013, 03:11 PM   #29
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I decited to hot smoke a few and cold smoke the rest.
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Old 04-04-2013, 04:52 PM   #30
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recipe

Smoking Trout, step 1 It's that time of the year when the ice leaves the lakes here in Montana. It's time for Trout fishing. The cold water produces a solid and firm fillet, just right for smoking. And the size of the fish comes into play. For smoking fillets I like to keep fish around 20" and return the smaller fish into the lake. So, the first step is to acquire the fish and start the prep. The fish will be filleted leaving the skin on then the pin bones removed. At the moment, I have 6 fresh trout (4 in the pic) that should fill up my smoker, just right till the next batch! As I continue the process, I will add the recipe and photo's for each step if anyone is interested.[IMG]http://www.discusscooking.com/forums/members/39817-albums960-picture5456.jpg[/IMG] 3 stars 1 reviews
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