All troll fish....1/26/24

[JohnMckroidJr]

Originally Posted by MITCHELL

Good luck on your new journey ✨️

LOL, yes, I am about to start a new journey. Thanks!

[TheBentRod]

do you know if those fish are stocked trout? I usually like to catch holdover Rainbow trout in Big Bear Lake. Those fish will have a tendency to be pink flesh and taste like salmon. it appears stocked trout can support fried in corn meal.

I have a tendency to avoid freshwater fish, but these pictures of trout fried in cornmeal make me want to head out for trout out in the IE.

Anyone know where I can find a stocking schedule for IE lakes?

Thank you.

[MITCHELL]

Originally Posted by TheBentRod

do you know if those fish are stocked trout? I usually like to catch holdover Rainbow trout in Big Bear Lake. Those fish will have a tendency to be pink flesh and taste like salmon. it appears stocked trout can support fried in corn meal.

I have a tendency to avoid freshwater fish, but these pictures of trout fried in cornmeal make me want to head out for trout out in the IE.

Anyone know where I can find a stocking schedule for IE lakes?

Thank you.

Even tho the lake is over a 100ft deep the trout won't hold over so I was told because of to much water exchange they buy and sell water. Weird because lake cuyamaca is only 15ft deep at the dam and trout hold over year round. The trout food at the hatcheries has alot to do with the taste. I call it muddy bottom taste it's gotten better over the years.
These trout are from wright's hatchery in Idaho they taste good

[MITCHELL]

You want to fish, you should be able to find a stocking schedule I have noticed a big drop after stocking in just a couple of days from the fishermen and everything else that eats trout.

[Saba Slayer]

So good when its deboned and you can enjoy it without any fear of the bones, and that crispy skin is delicious.
" My kitchen scissors ✂️ sears really worked good cuting out the backbone and snipping the fins off ,where a sharp flexible fillet knife works good for side rib bones " The right tools make it an easy job.

[MITCHELL]

Originally Posted by Saba Slayer

So good when its deboned and you can enjoy it without any fear of the bones, and that crispy skin is delicious.
" My kitchen scissors ✂️ sears really worked good cuting out the backbone and snipping the fins off ,where a sharp flexible fillet knife works good for side rib bones " The right tools make it an easy job.

Save that picture for the taxidermist painter to copy
Man I have seen some really bad trout paint job's 🎨

[MITCHELL]

Cleaning trout I find my self just gutting and snipping back bone ribs and then butterfly the trout for corn 🌽 meal
And then removing all the bones after the trout is cooked
I can do that sitting down.
To fillet trout is to much work for my arthritic knees