Chief Longwind Of The North
Certified/Certifiable
Those trout I caught last Saturday beckoned to me this morning They were cleaned and ready to cook. I lined a baking pan with aluminum foil, dried the fish, inside and out with paper towels, Drizzled with olive oil, making sure t rub it all over the fish, and lightly seasoned with salt and fresh ground black pepper. Pop the fish into a 425' F. convection oven for 20 minutes. The fish was cooked perfectly. Was so looking forward to my first bit. The texture was great, the fish was very moist and tender, and the flavor was so mild as I cold barely taste it. This was trout that had been recently planted in the lake where I caught them. The flesh was white, rather than the glorious ping/orange of wild trout,and little of that trout flavor that I love. All in all, it was edible. For those that like very mild fish, this would have been perfect, all of the protien, with no fishy flavor. I want some wild brookies, with the fless stained orange by the beta-carotene in the scuds and freshwater shrimp they eat. And I want a new, younger body that will allow me to walk a stream and catch them.
Seeeeeeya; Chief Longwind of the North
Seeeeeeya; Chief Longwind of the North