The other, about twice the size at 18 or so inches, was a female, or 'hen' in the parlance of trout gender. It would have spawned in 3 or 4 months, and had two egg skeins about 4" long each.
I decided to try to make trout 'caviar', seems a simple process. It's underway, and going to sit in the fridge curing for a couple days. I'll let you know how it turns out.
The trout look good but I don't know about your caviar.
ReplyDeleteA well-traveled man has not had caviar? Or not liked it....?
DeleteI've had it but can't say I truly enjoyed it. I remember once taking a tin of it, a bottle of wine and a Ray Charles record to a young lady's house with seduction on my mind. For my troubles I got to listen to Ray Charles, eat caviar and drink wine. Nothing else, to my great regret.
DeleteCompletely from left field this week my granddaughter asked if I liked fish. I explained the difference between farm fish and wild or ocean, and told her the first is never to pass the door, but the latter would be most welcome and go for it. One night this week she made the best breaded cod I've had in a long time. Another night I suggested the left over cod for supper and she replied she'd had it for lunch.
ReplyDeleteI cannot imagine where this came from, and I'm sorry as hell neither of my brothers are here to teach her to fish.
Soon, if not now, farmed fish are all that will be the only sustainable fish we can eat. Unless you sport fish, your girls would benefit from.....
DeleteOk, it had been 'brining' for 2 hours, i brought it out and had it on crackers.....delicious. I wonder what I've done, these past 50 years, when I've been boraxing it and using it for bait. Joanie Mitchell said it best...."....you don't know what 'till it's gone..."
ReplyDeleteWOW! Those rainbow look delicious. We love fresh trout. I'm envious.
ReplyDeleteSame with the roe. When I was a kid and dad came back from fishing-(blue gills, sunfish, lake perch, crappies) mom would pan fry them for breakfast and considered it a bonanza when their were eggs--which she enjoyed for herself-Dad was not into it and we boys had not learned the pleasure of caviar yet.
I guess it's better we learn late than not at all, eh?
DeleteThat caviar looks so pretty...it would be more impressive, though, if you had incubated the eggs and hatched them:-) Just sayin.
ReplyDeleteYou realize there is a step in there called 'fertilization', right? I'd have to catch a male trout of the same genus, chat with him about replication of his species, come to an agreement and, um, do the specifics to make the eggs into, well, y'know......
DeleteNow you have made me hungry. I cannot remember the last time I had a really fresh trout. Dad used to bring them home in the spring and summer and we loved them fried up in the pan.
ReplyDeleteThey are just a rod and reel purchase, a few accessories, and a drive away, right?
DeleteLooking at that photo I wish I liked trout more...
ReplyDeleteUnfortunately I dont
More for us, John. Though I wonder....didn't go into the 'supermarkets' in England like I did when I lived in Germany. There, I noticed the Deutsche stores had far more variety and much better quality than in the US for seafood, esp. fish.
DeleteTrout is possibly my favorite fish (with the exception of the mouth-wateringly delicious black hake I had in Ushuaia). Those fish eggs look good.
ReplyDeleteBoth dishes look great to me. I love fish, and fresh healthy trout is hard to beat!
ReplyDeleteAs "healthy" as a dead trout can be anyway...
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