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Anonymous ID: 85cade Nov. 17, 2022, 6:48 p.m. No.17785425   🗄️.is 🔗kun   >>5431 >>5433

Since it’s a slightly slow bread…

Went to a local pond in my neck O the woods, caught my 5 trout, gutted, smoked ‘em for 45 minutes, took off skin, fins, bones, buttered, seasoned, cooked for 15 more minutes and made FISH TACOS! YEE HAW! Man they were good.

Where is fisherman anon? If he no show, I’ll try to fill in…

Even though it was 40 degrees out, it was sunny and nicely fall-ish.

Trout were hitting on all cylinders.

Got ‘em on a blue ostrich Renegade and an olive Scud (both my designs…I tie me own flies…or is that I fly my own ties?

Anonymous ID: 85cade Nov. 17, 2022, 6:53 p.m. No.17785449   🗄️.is 🔗kun

>>17785439

They’re not huge, but the pond is very clean and clear and these were partly stocked a few weeks ago with some carryovers.

I absolutely LOVE fall fishing. The smells in the air (cold air, little smoky!). ‘Course I love spring fishing too, but for different reasons…you’ve hunkered down all winter and when spring comes you jump out there at the first possible weather above 40 or so. Sigh…good times.

Anonymous ID: 85cade Nov. 17, 2022, 6:57 p.m. No.17785470   🗄️.is 🔗kun   >>5479 >>5487

>>17785447

I actually have an entire video series of that…but that would reveal who I am…

No pictures yet of that whole thing.

But briefly:

  1. Gut trout, cut off head and front fins. Leave everything else on.

  2. Throw in aluminum disposable pan on Pit Boss 600 (the model I have) at 250 degrees for 45 minutes to 60 minutes. Test whether you can easily pull skin and fins off.

  3. When it’s easy to pull off skin/fins, then you can also hold tail and simply pull meat off all bones.

  4. Put filets in new pan.

  5. For 5 fish, use 1/4 stick of melted butter and paint with butter (my fave part).

  6. Use Kinders seafood seasoning on top of painted on butter.

  7. Increase heat on Pit Boss to 300 and cook for 15 more minutes (butter bubbles, take many test bites…heh heh).

  8. Bring ‘em inside and let em cool a bit. Eat immediately OR put in glass Tupperware in fridge overnight so butter congeals.

  9. Next day use Seal-A-Meal thingey and seal packages of 1-2 fish. Document on package with sharpie (Date, Location, Seasoning used).

  10. Throw in freezer for the apocalypse.

 

Again…good times…