Thread: Waikato river trout tips

Originally Posted by Micky Duck

mud fish,is the term given by folks who never learnt to gill n gut catch straight away..... or who cooked fish in tinfoil with skin on....
salt n pepper on fresh fillets in butter in hot pan is food fit for a king. beer battererd,trout will give blue cod a run for its money.... like kawhawai its all in the handling and prep.

Fly fished for 25 yrs til I got sucked in to Auckland. Good to see someone else knows you don't cook big or slow water trout with the skin on, unless you dry bake them on a wire rack in a hot oven. Do the later and you can freeze them for a couple of weeks and go straight from freezer to oven. Dont thaw them or you're eating cardboard. Same if you leave them in freezer more than a couple of weeks. Brown trout from slow water is delicious fileted and pan fried fresh.