From that clearly questionable mind at the Chile Underground comes a Fish on Fridays recipe that might be just the ticket for that hatchery steelhead — Pan Seared, Pecan-Encrusted Trout.
Got a hatchery steelhead or stockie trout? Got Pecans?
Sounds almost good enough to get me out to Lake Siskiyou, where the trout are stocked…
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Damn you, just before my lunchtime, which comes a tad early with a 6:00 a.m. arrival at the office. (Part of my year-round training regimen for fishing season.)
Patrick(Quote)
Damnit, we’re trying to make the world a better place for wild steelhead — which simply can’t wait for lunch…
Tom Chandler(Quote)
Man, that looks good. The cold pizza I brought for lunch today looks sad by comparison.
David(Quote)
Sure it’s not cod? That’s awfully pale trout, even for hatchery stock.
fausto(Quote)
Well, I didn’t exactly get a chance to taste it. Questions should probably be directed at the crazy guy sitting in the corner (The Chile Underground), though you ask him at your own risk…
Tom Chandler(Quote)
Ask me? You don’t need to ask me! I give out completely spurious responses without prompting…
Well, it’s suspicious, all right. That pic is a commercial snap, since my studio’s down for repainting. (It’s my story, anyways.) In the details it claims to be trout hiding under that lovely-looking pecan crust. However, that’s a pretty strange trout filet, when examined closely. I know suspect it’s cod or haddock, and the “publisher” of the photo got a bit carried away with the index terms…
Mea culpa; which roughly translates as I’ll take a closer look next time. (And if you believe that, there’s some really nice beach property near here we should discuss.) And don’t overlook caveat piscator…
P.S. Thanks for the connect, TC; I owe ya one… M
The Chile Doctor(Quote)
Hatchery steelhead and hatchery trout can’t really be compared. One lives and eats in the wild ocean for three years, making it taste excellent. The other is a pellet popping slab of white mush that likely dies after a year if it is not harvested.
LC(Quote)
I think they’re feeding our hatchery trout some kind of brine shrimp feed, so the flesh is pink.
I don’t know if they taste any better or if it’s simply an aesthetic thing. Either way, I’ll bet they’d be good in fish tacos…
Tom Chandler(Quote)