Now, i know how to cook walleye from many years, but i’m going to be spending the summer weekends on a brown trout lake.
TROUT?? What’s that? I spent most of my life throwing them back. Now, I’m fishing a P&T lake and have younger children along that can learn fishing=eating as well!!
Now, I’ve grilled a ton of salmon so if i get something that’s not quite wall size, I know how to do that.
But, what do you do with 14″ers??
First reaction is to wrap them in tin foil with butter, lemon slices and cilantro…
Suggestions please?