I can get into smoked trout……the old man does nothing but. Its nice , i guess……but y’see I LIKE TROUT, and I dont need it to taste of manuka !
Last time we raided lake Daniels a couple of pommie tourists passed by and asked us wot we were cooking in the foil we had in the fire. We said trout. They said get outta here. We said have a taste ! They said …….not much for 30 minutes, but then they came back and said they had NEVER tasted anything so good and what was the secret.
We said……sheeeeeet……no secret……doesnt EVERYONE cook trout like this ???
There are no ” secret ” ingrediants ! Clean the fish up , remove head n tail. inside goes a chopped up onion, a few raisins if ya like, even experiment ! ( the snorks will recommend smarties…..hey, why not ??? ) Wrap in DOUBLE layer of tin foil. About 30 – 35 mins in the glowing coals in the bed if a small fire does the job. You can test it by unwrapping it. If the skin sticks to the foil its done. If the skin does not stick to the foil, it needs another 5 mins.
If the trout u caught live in a mud hole in a creek that feeds the Buller, it will taste like ….” it lived in a mud hole that feeds….” ( u get pic i hope ). Solution ? PUT IT BACK ! Fish that live in clean water will taste cleaner. I keep a wee digi cam so I can take a snap so that none of the smart sods back at camp can say I am pulling thier chain.
If ya wanna use chilli peppers , or whatever then thats ur choice. But u sure wont taste what ya caught ! The beaut bit is that the skin peels off, and the spine and ribs just lift out in one piece. U can eat all u have left. A nice red ( who is carrying the cask ??? ) goes down extra well.
Dunno how this recipe works with blue or red cod…….guess I’ll find out soon cheers. Toz