Trout Marinades

“Keep ‘Em Swimming – Flavorful Trout Marinades”
Tiffany Haugen

When you want to get out and enjoy the last days of summer with a stress-free day on the water, heading to a favorite trout hole is the way to go.  Although we are serious about our salmon and steelhead fishing, heading out for trout always gives our family more room for casual fishing and serious relaxation.
Some people feel the flesh of trout is mild compared with salmon and steelhead.  This can be a plus for kids who might prefer a gentle taste, but for adults looking for some pizazz, it can leave the pallet yearning for more.
Marinating whole trout is one of the best ways to impart flavor throughout the fish.  It’s easy, requiring only a shallow dish or a resealable plastic bag and some ingredients.  We like this method when camping, simply because a trout can go right from the cleaning table to the baggie, then on to the rack over an open fire.

Following are three marinades which are sure to impart flavor into your trout.  Batches will accommodate 4 small or 2 large trout.  Trout will take on more flavor if they are scored prior to placing in the marinade.  Marinate fish at least 1 hour and up to 6 hours.      For added taste, herbs of choice (parsley, cilantro, chives, rosemary) can be placed in the cavity of the fish for grilling or baking.  Grill or bake fish at 400º until fish flakes with a fork or internal temperature reads 140º.

Smokey Brine Style
1 cup apple juice or water
2 tablespoons brown sugar
2 tablespoons Worcestershire
2 tablespoons olive oil
4 cloves minced garlic or 1 teaspoon liquid garlic
2 teaspoons salt
1 teaspoon liquid smoke
1/2 teaspoon freshly ground black pepper

Chile Ginger
3 tablespoons rice vinegar
3 tablespoons soy sauce
2 tablespoons ginger, diced
2 tablespoons sesame oil
2 tablespoons honey
1 tablespoon red chile flakes

Citrus Spice
1 cup orange juice
1/4 cup olive oil
1/4 cup onion, diced
4 cloves garlic, minced
Zest from 1 lemon
Zest from 1 lime
2 teaspoons salt
1 teaspoon cumin
1 teaspoon chile powder
1 teaspoon lemon pepper

Salmon, Trout, Steelheader Magazine – September 2009

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