There’s two kinds of trout fishermen out there.
The first guy catches a trout, takes twenty pictures of it, then spends three hours trying to turn it into a five-star restaurant meal.
The second guy cleans it streamside, cooks it over a fire, drinks a cold beer, and enjoys the evening.
I’m definitely the second guy.
Catching Trout
If I’m trout fishing, odds are I’m throwing a Joe’s Fly from Bridgeport, West Virginia. They’ve caught fish forever for a reason. While everybody else is digging through tackle boxes changing lures every five minutes, Joe’s Flies just keep producing.
Simple works.
Cleaning Trout with the Jackalope
Once the trout hits the bank, I grab my JACKALOPE.
The Jackalope is about perfect for trout fishing because it’s compact, easy to carry, and gives you complete control when cleaning fish. A small fixed blade is hard to beat around water and slippery rocks.
I use the Jackalope to gut the trout, then clean the bloodline out with my thumb under running water. If you’re standing in a creek already, nature pretty much gave you a sink.
And no — I don’t fillet trout.
You can if you want, but I think trout are better cooked whole.
My Favorite Way to Cook Trout
Here’s all you need:
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Two pads of butter
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Fresh garlic
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Salt
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Pepper
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A little ginger
Stuff everything inside the trout and you’re ready to cook.
No complicated marinades or fancy seasoning blends needed.
Cooking Over Coals
I cook trout over hot coals on a steel grate.
People always ask how long to cook them, but honestly I’ve always gone by one simple rule:
When the trout’s eyes turn white and pop out like a turkey timer, it’s done.
Not exactly scientific, but it works every time.
The skin gets crispy, the butter melts through the meat, and the garlic and ginger mix with the smoke from the fire perfectly.
The Best Part
Once it’s plated, peel the skin back with a fork.
Then use a fork and your Jackalope to gently separate the meat from the skeleton. If the trout was cooked right, the meat practically falls away from the bones clean and easy.
No fillet table.
No electric knife.
No complicated process.
Just good trout cooked the way it ought to be.
What To Eat With It
If you really want the full experience:
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Cheesy ramp potatoes
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A cold Busch Light
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A campfire somewhere quiet
