CatfishKev Report post Posted March 19, 2018 Thanks to you guys weve been killing it on stockers. Ive been gutting them and putting about 6 or 7 with heads and some without in freezer bags and putting some water in and squeezing the air out and throwing in the freezer. What do you do and how long does it keep? Share this post Link to post Share on other sites
AzDiamondHeat Report post Posted March 19, 2018 with lemon pepper and an orange slice in my belly..... I was always taught to freeze them after drying them off, not wet or in water. 2 Share this post Link to post Share on other sites
Explorer Report post Posted March 19, 2018 Cold smoked trout is amazing. Can't store it long enough before it all gets eaten! Share this post Link to post Share on other sites
Coues assassin Report post Posted March 19, 2018 If you have the time smoke it all then freeze it in vacuum sealed bags! 2 Share this post Link to post Share on other sites
PRDATR Report post Posted March 19, 2018 I scrape the scale off which also removes the slime coat, rinse and pat dry. Then wrap in plastic wrap and put in a freezer bag. Share this post Link to post Share on other sites
CatfishKev Report post Posted March 19, 2018 If you have the time smoke it all then freeze it in vacuum sealed bags! I thought about going this route. Share this post Link to post Share on other sites
CatfishKev Report post Posted March 19, 2018 with lemon pepper and an orange slice in my belly..... I was always taught to freeze them after drying them off, not wet or in water. The internet is all over the place with advice. Ive read ice is good and that ice is bad. Right now im just using enough water to get all the air out but i don't know if that's good or not.. 1 Share this post Link to post Share on other sites
CatfishKev Report post Posted March 19, 2018 I scrape the scale off which also removes the slime coat, rinse and pat dry. Then wrap in plastic wrap and put in a freezer bag. Are you always supposed to remove the slime? I was told just cook em scales and all. MAybe thats why the wife saif they tasted like pond water the first time I ever made them. Lol Share this post Link to post Share on other sites
CatfishKev Report post Posted March 19, 2018 FYI we have 5 kids and me and my wife both have licenses. Just in case anyone wonders if I'm stockpiling above the legal limit. Tags, Tax time and fish limits... the three times having a grip of kids really pays off! Share this post Link to post Share on other sites
trphyhntr Report post Posted March 19, 2018 they taste like pond water no matter what, unless you smoke them. but i can never get all the bones out. Share this post Link to post Share on other sites
wish2hunt Report post Posted March 19, 2018 they taste like pond water no matter what, unless you smoke them. but i can never get all the bones out. Check out the video someone posted a couple of weeks ago. Share this post Link to post Share on other sites
PRDATR Report post Posted March 19, 2018 Get the family fishing license, saves a few $$. Or so I am told. The slime coat left on can add a fishy taste. Share this post Link to post Share on other sites
AzDiamondHeat Report post Posted March 19, 2018 Get the family fishing license, saves a few $$. Or so I am told. The slime coat left on can add a fishy taste. Or maybe because it is FISH.....lol The citrus helps with the fishy taste too ( I think). A pat of butter, some salt pepper and seasoning rubbed in and a citrus slice on the inside. Wrapped in tinfoil or cooked over a flame. 5 star pond cuisine. Dangit Kev...now I want to go fishing...... Share this post Link to post Share on other sites
NOTAGS Report post Posted March 19, 2018 Vaccum seal with a FoodSaver, they will keep fine for over a year. Share this post Link to post Share on other sites
HyNoon Report post Posted March 19, 2018 I like to cook mine in teriyaki sauce sometimes if you are looking for a flavor change. Also try using the very small little black combs with the fine teeth to get the small rib bones out, it works ok. Share this post Link to post Share on other sites
