Leecher Posted July 19, 2012 Report Posted July 19, 2012 For those that miss my last report, my Bro-in-law and I were able to get each a limit of speckle trout You can peruse it at your leasure here: The Specks were on Fire Buttered pan seared papillon speckle trout Enjoy! First Garlic Salt, touch a salt & pepper Spreading them out like butterfly Turning them once My reward Tight lines TJunkie
NAW Posted July 19, 2012 Report Posted July 19, 2012 Mouth watering. I like your style. Nothing fancy, just some fish in a pan.
misfish Posted July 19, 2012 Report Posted July 19, 2012 Looks good buddy,but I hate bones and skin. Im a shovel it in,kinda guy.LOL Nicely done.
asdve23rveavwa Posted July 19, 2012 Report Posted July 19, 2012 Looks good buddy,but I hate bones and skin. Im a shovel it in,kinda guy.LOL Nicely done. I usually am too, Brian, but, the skin on specks is amazing and, when cooked properly, you can just pull those bones right out in one piece! Looks fantastic Jacques!!!!!!
Joey Posted July 19, 2012 Report Posted July 19, 2012 Well now I'm hungry Looks absolutely delish. Reminds me of how I used to cook the bows from the rivers I caught in the mountains in Alberta. Right on the open fire, cast iron skillet, butter, salt and pepper and a bit of garlic salt!!!! Right on
Leecher Posted July 19, 2012 Author Report Posted July 19, 2012 Mouth watering. I like your style. Nothing fancy, just some fish in a pan. Nick, this was the way my mom always cook trout and it's how I always have them Thanks!!! Looks good buddy,but I hate bones and skin. Im a shovel it in,kinda guy.LOL Nicely done. I think filets is what you prefer and can understand but this way there is no waste Thanks B!!! I usually am too, Brian, but, the skin on specks is amazing and, when cooked properly, you can just pull those bones right out in one piece! Looks fantastic Jacques!!!!!! Exactly Frankie Thanks!!!
Leecher Posted July 19, 2012 Author Report Posted July 19, 2012 Well now I'm hungry Looks absolutely delish. Reminds me of how I used to cook the bows from the rivers I caught in the mountains in Alberta. Right on the open fire, cast iron skillet, butter, salt and pepper and a bit of garlic salt!!!! Right on Thanks Joey!!! Butter, salt & pepper and a little of garlic salt is the perfect combination
misfish Posted July 19, 2012 Report Posted July 19, 2012 LOL way there is no waste Trust me bud,I waste nothing.My plate is always bare,when Im done.
Leecher Posted July 19, 2012 Author Report Posted July 19, 2012 LOL Trust me bud,I waste nothing.My plate is always bare,when Im done. LOL By waste, I meant, that filleting a fish you always leave the most tasteful meat along the bones... this way you get to savour the little bit left behind
Christopheraaron Posted July 19, 2012 Report Posted July 19, 2012 Mouth watering, Tears streaming, Too good to be true!
Leecher Posted July 19, 2012 Author Report Posted July 19, 2012 Mouth watering, Tears streaming, Too good to be true! Part 2 coming soon 5 more to go
fishnsled Posted July 19, 2012 Report Posted July 19, 2012 That is probably that best way to cook those tasty gems. BTW - I'll need a new keyboard with all the drooling going on here.
Leecher Posted July 19, 2012 Author Report Posted July 19, 2012 That is probably that best way to cook those tasty gems. BTW - I'll need a new keyboard with all the drooling going on here. Sure is Will Come on up this way, I have 5 more and then we can go get some more me and you
fishnsled Posted July 19, 2012 Report Posted July 19, 2012 Sure is Will Come on up this way, I have 5 more and then we can go get some more me and you What weekends work for you??
Leecher Posted July 19, 2012 Author Report Posted July 19, 2012 What weekends work for you?? Any weekend works for me Will Just let me know ahead of time and we good to go
Christopheraaron Posted July 19, 2012 Report Posted July 19, 2012 Well, if we are just inviting ourselves over.... LOL!
Leecher Posted July 19, 2012 Author Report Posted July 19, 2012 Well, if we are just inviting ourselves over.... LOL! You mind as well come on up Christopher... The more the marrier
Rod Caster Posted July 19, 2012 Report Posted July 19, 2012 (edited) That's how we cook 'em in algonquin park. Sans the garlic however. Enjoy mon frere Edited July 19, 2012 by Rod Caster
Leecher Posted July 19, 2012 Author Report Posted July 19, 2012 That's how we cook 'em in algonquin park. Sans the garlic however. Enjoy mon frere Merci mon chum!!! You bet Garlic is a must.... just a little sprinkle does it Better than walleye I might add Can't get enough of them Now I can go and fetch some more
Christopheraaron Posted July 19, 2012 Report Posted July 19, 2012 You mind as well come on up Christopher... The more the marrier You're killing me here! maybe some time ahh...
Rod Caster Posted July 20, 2012 Report Posted July 20, 2012 Better than walleye I might add Thems fightin' words haha just kidding, I totally agree. Those little pan fryers are like swimming candy. Who would have guessed that a diet of insects and worms would produce such a nice flavor.
bigcreekdad Posted July 20, 2012 Report Posted July 20, 2012 I'm mostly a catch and release guy, but I am suddenly quite hungry!!
Fish Farmer Posted July 20, 2012 Report Posted July 20, 2012 (edited) Please stop. Now you've made me go to my freezer looking for some fish for breakfast, and I don't have Specks, just Perch and eggs for me. Man those Specks look MMMMMMM Good. Edited July 20, 2012 by Fish Farmer
Christopheraaron Posted July 20, 2012 Report Posted July 20, 2012 Alright, I'm still jealous that you can do that so easily an hour from your house, but starting tomorrow I'll be able to dine on freshly caught striped bass, flounder, pickeral, perch and yes of course SPECKS!!
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