Trout Day

[WOODIE13]

Had a great day today, probably netted 4 limits for kids that weren't mine.

Here's mine, largest was 4 pounds 15 oz, caught my last one after the pic...went from 55 and rain to 31 and snowing.

 

[Dr. Strangelove]

Very nice - look like a grill or frying pan will be very happy soon! Those first two would be good baked!

 

[WOODIE13]

Very nice - look like a grill or frying pan will be very happy soon! Those first too would be good baked!

Probably going to smoke and can or just can.

Neighbor has MS and loves trout, so she'll get one.

Missing from the pic is a 3 pounder I caught dark.

Appreciate it

 

[antharper]

Great day !

 

[WOODIE13]

Feeling my age now

 

[Dr. Strangelove]

Probably going to smoke and can or just can.

Neighbor has MS and loves trout, so she'll get one.

Missing from the pic is a 3 pounder I caught dark.

Appreciate it

How do you can trout? I'm planning on bringing home some of the 100 5lb+ trout that are being stocked for the Helen Trout Tournament this upcoming Saturday.

 

[WOODIE13]

How do you can trout? I'm planning on bringing home some of the 100 5lb+ trout that are being stocked for the Helen Trout Tournament this upcoming Saturday.

Just clean them, take head, fin and tails off. Next you cut them across the backbone, @ 2 to 3" wide, pack into sanitized jars, remove all air bubbles, add salt, seasoning and a tsp of vinegar. Then wipe lid with a paper towel with vinegar, boil your flats, put them on and snug your rings down. I don't add any liquid and give it 1" headspace from the lid to keep from siphoning or not sealing.

Place in pressure canner for 100 minutes at #10 pressure if below 1K ft elevation or #15 if above it. Let cool on it's own. Quarts or 1/2 quarts is what I used.

Bones disintegrate, just like canned mackerel or salmon.

 

[WOODIE13]

Some will also smoke it before they can it

 

[Dr. Strangelove]

Thanks! I plan to do some this season, I imagine I'll smoke mine first.

 

[WOODIE13]

Makes some great cakes like salmon or mackerel, also done it in a salad like tuna

 

[Shadow11]

Nice!

Never tried canning them myself. I used to catch quite a few of 3-5 lbrs like the top one a few yrs ago in nega. The fly guys from ATL(we use a different name for them around here...inappropriate) have taken it over now, and all they do is stand in the middle of the good holes and scare them off. We still can catch a few now days, after they leave. Not like the good old days though.

I need to get a new smoker. One of my favorite things with the bigger ones was to gut em, soak in salt water (brine), stuff the bellies with lemon, garlic, pepper, and butter, hold the belly open with toothpicks, then put in smoker for a few hours. Can't beat frying, but very good and probably a lil healthier than frying.

 

[deermaster13]

Very interesting. I've wondered how they would can. I catch alot of dough bellies in Cherokee and thought about trying to can them as I love canned salmon. Good day fishing for you as well those are some nice fish.

 

[WOODIE13]

Saves a lot of freezer space, usually freeze the smaller ones.

 

[WOODIE13]

Getting ready to do them up and can them tonight. I'll take a few pics and share if you want of the process.

 

[WOODIE13]

The cut

Packed



Salt, spices and vinegar


Rest is pretty simple. Canner is heating up.

Probably the most pink trout I've ever seen.