Fugazi Posted December 19, 2006 Report Share Posted December 19, 2006 Remind me beforehand.............. and I'll throw in a couple of sides of best cold smoked trout. Top gear as demonstrated at the club meeting. My only experience of eating trout was about 20 years ago and it involved eating something that tasted very much of mud and so never tried it again. I think my mate Chris had the same views on said cuisine, so when he won second prize in the flounder competition he quickly handed me the smoked trout donated by Wedger and I thought, oh no, what am I going to do with that? Anyway, tried it tonight and what a pleasant surprise, it was absolutely delicious so thanks Trevor for donating such a great prize. I think Chris seriously missed out with only a tin of sweets, its changed my views on trout completely. Gordon H Quote Link to comment Share on other sites More sharing options...
Wedger Posted December 20, 2006 Report Share Posted December 20, 2006 Many thanks Gordon............I feel warm all over. Muddy flavour in trout is often a taint from algae in the water in which the fish has grown or recently spent some time. This is more widespread in spring and summer but can occur at any time (sadly often in a few stillwater fisheries.........allegedly). Just choose your source carefully. The cure and smoke of the side you have is a little more delicate than the one I took to the meeting, but nevertheless should suit the texture of that fish and eat quite well. Enjoy............ Quote Link to comment Share on other sites More sharing options...
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