One cold weekend away camping on Loch Lochy and we caught 4 brown trout and cooked it several ways ona open fire/coals :-D
1. Boiled - Skin comes away, it's soggy and horrible so best discarded. The bones come out in one though so just free meat after you have lifted the spine out.
2. Spatchcok - Ona stick, over the fire. Then served ona stick. - nom nom nom
3. Dried n curried - Stuck in tinfoil for 4 hours over a medium to high heat on coals, with curry paste rubbed through it all.
Boiled brown trout was flakey and lovely, each segment came out perfect and with little to no bones. Tasted a little concentrated fish though, was strong.
Spatchcok it was a bit drier and the bones did not come out so good, but had a better flavour.
Dried and curried - was just lush.
Today though, we just did sausages and burgers on the BBQ, served with pickled chillies, beetroot and a salad mix. (all home made and grown, of course
And man, after a camping trip eating lentils and boiled fish, it was nice to get some RED MEAT.
1. Boiled - Skin comes away, it's soggy and horrible so best discarded. The bones come out in one though so just free meat after you have lifted the spine out.
2. Spatchcok - Ona stick, over the fire. Then served ona stick. - nom nom nom
3. Dried n curried - Stuck in tinfoil for 4 hours over a medium to high heat on coals, with curry paste rubbed through it all.
Boiled brown trout was flakey and lovely, each segment came out perfect and with little to no bones. Tasted a little concentrated fish though, was strong.
Spatchcok it was a bit drier and the bones did not come out so good, but had a better flavour.
Dried and curried - was just lush.
Today though, we just did sausages and burgers on the BBQ, served with pickled chillies, beetroot and a salad mix. (all home made and grown, of course
And man, after a camping trip eating lentils and boiled fish, it was nice to get some RED MEAT. 
