A couple of weeks ago Bill and Alex went fishing and brought home a couple of trout. One of them was female and full of eggs.
We saved them, and what I should have done was spend some quality time online looking up recipes for curing them, so I could make us some fresh caviar.
But I didn’t. And I basically ruined them.
But before I did that, I took pictures….
Bill and Alex went fishing the other day and brought home two trout for lunch. Nice sized trout – about a pound each.
And, in keeping with our hearth cooking intentions, Bill cooked them in the fireplace.
My new favorite use for leftover smoked trout!
In past years, when we’ve had extra smoked trout, one of the things I like to do is make trout hash. I’ve also made mushrooms stuffed with chevre and smoked trout…and salmon cakes which could just as easily have been trout cakes, because both varieties were caught that day. All of those are very yummy, and I’ll probably make one or two of them again soon, after the next successful trout trip.
But I wanted to do something new…and this is what I came up with.
Bill and Joe had a great Opening Day.
They were on the water at 6:00 am and around 8:30 or just before that, Bill called to say they’d be packing it up soon – they’d caught more than their limit and would maybe fish for another half hour, just for fun, and then head back, with ten trout. I think there were 7 rainbow and 3 brown. Or maybe it was 8 and 2. The largest, a rainbow, was about 17” long.
No, I’m not talking baseball, though that’s a big thing in this house, too.
I’m talking fishing. Trout, specifically.
Here in Rhode Island, it’s my husband’s favorite holiday:
Opening Day of Trout Season.
I’ve written about this before over the years, and apart from all of us being another year older (except me – I’m a year younger, I’ve decided), things remain pretty much the same.
Here are a few links to past Opening Day-related posts, in case you’re interested:
I made a batch of chèvre recently. Have I mentioned how much I love cheeses made with goats' milk? Something about that tang…yum. I wish we had more land. I'd raise goats.
They're named "Opening Day Salmon Cakes" because they were made with the last of the salmon that Bill and Joe caught on Opening Day of Trout Season in RI.
(from my old blog…Bill had caught some trout one morning)
Pretty simple – all I did was this:
Heat some oil in a pan – about a quarter of an inch or so….