How do you all prepare your SeaTrout? It is great baked but still does not have the firm texture my wife likes, Any suggestions?
Release them and catch some grouper, you can’t make a sea trout firm. 
Capt. Larry Teuton
Cracker Built Custom Boats
“Ships are the nearest things to dreams that hands have ever made.” -Robert N. Rose
With your average size trout(not large) blast the scales off with a garden hose from reverse direction of the scales. Cut head off and gut. Pat dry on paper towel and wrap in cheap foil. Dont use any butter spray or non stick foil. Cook on grill for 15 to 20 min. When you pull the foil off the skin will come with it. Scrape away any grey meat near the lateral line and just fork the trout off the bone. Best and quickest way i have had trout yet. You can get fancy with salt and pepper or stuff the gut cavity with herbs if you like. I have found fish cooked on the bone is the best and this way works great with smaller sea trout
21 Sea Pro Bay
DF140 Suzuki
My other ride costs 30 million.
Hey Tim, that’s the thing I don’t like about trout…to mushy IMO.
They say Bob at Boat and Dock has an Awesome recipe. Try to pry it out of him:smiley:.
Take care and good luck!
NN
07, 23 Key West, Twin 115 Yammys
“Coastal Bound”
come on guys! Too mushy!! That’s just the nature of trout and their awesome tastiness.
Get your wife some spot tail and save the trout for yourself.
Guess ya’ll don’t eat any Bowfin Bass. 
even though they do firm up a bit if you eat them cold the next day.
They firm up a bit as the water cools.
Pan sear in a really hot pan, very little olive oil , the healthy way.
Or fry them, batter or breading of your chance, don’t eat a lot of fried foods, but when it come to fresh fish that you catch yourself I have no problem with sending them to Lake Crisco.
batter and fry, mmm…
quote:
Originally posted by cape_fishermanThey firm up a bit as the water cools.
You think? I’ve heard that said before, but I can’t tell a difference.
You know what causes the soft flesh, right? I eat em anyway.
I do the pan sear with a little olive oil myself.
2000 SeaPro 180CC w/ Yammy 115 2 stroke
1966 13’ Boston Whaler w/ Merc 25 4 stroke “Flatty”
www.ralphphillipsinshore.com | www.summervillesaltwateranglers.com
President, Summerville Saltwater Anglers
Parasites…think its a fungus. You can have them all I will stick to sheeps!
salt & pepper fillets
light coat of mayo
put fillets in glass baking dish
sprinkle with seasoned bread crumbs
bake @ 350* till flakes
Maybe mushy to some, tastes great to me!
spec
1980 Skandia 21 w/ '93 JohnRude 150 gas drinker
I do what Feet Wet said and it works, fish is firm. I also prep them the same way, then deep fry with House Autry, plenty good!
heat up a cast iron skillet nice and hot, lightly grease with 1/2 olive oil 1/2 butter, and blacken. by far the best tasting way ive made them.
Try a citrus marinade. I tried it with bluefish which seem similar and it changes up the flavor of mahi as well. Use:
2 cups orange juice
1/2 cup lemon juice
1/2 cup lime juice
salt, pepper and a touch of garlic and onion powder.
soak for 30 minutes and cook on a hot grill with olive oil.
Surprisingly good to change things up.
Sea Hunt BX22 Br
WS Tarpon 140
I also pan fry in extra light tasting olive oil. Butterfly cut, cook skin down first, then flip over and cook other size. Cooked skin will peel right off.
For firmer trout, ice well as soon as it comes on the boat, clean as soon as you get home, and cook it that night. Leave it in the cooler for a day or two and it gets mushy. A fresh trout cooked properly is in my top ten list for sure.
Seafox 246 w 300 Yamaha
quote:
Originally posted by OptikerYou know what causes the soft flesh, right? I eat em anyway.
millions upon millions of myxozoan parasites doesn’t stop me from tossing them in grease every once in a while, got a couple 16-17" in the cooler that will get the basic treatment tonight!
wife’s favorite is brushed in olive oil, grilled hot, and served with lemon/garlic/dill sour cream (sauce gets better if it sits in the fridge overnight)
fishcrazy, it’s probably just cuz Isaure hasn’t had the time to take a close look at sheeps yet [:0]
O & BW:
thanks you two for ruinin’ trouts for me. again.
Release it to the grease…never bad that way.
If you mention extortion again, I’ll have your legs broken…