View Full Version : Steelhead Recipes??????
06-21-2006, 08:49 PM
Anybody Have Any Good Steelhead Recipes. I Hate Smoking Them All The Time. Any Good Ideas?????
06-21-2006, 09:06 PM
Talk one tinny piece of steelhead and put it in a eater walleye!
Steelhead doesnt taste very good but the way Ive eaten it non smoked is grilled with a bit of cajun seasoning.
06-22-2006, 12:51 AM
L.S. they are a lot better when caught out of the lake in summer. the river /spawning stress messes the taste up in the winter months.
I baste them with butter, lemon juice, garlic salt and a little paprika. Cook them on a piece of aluminum foil over charcoal grill. Baste both sides, put on grill, when the skin on the bottom sticks to the foil baste top side again, roll fish over leaving skin stuck to foil, baste what is now the top again, when the other side sticks baste top, roll baste new top and roll back for about another half a minute on each side.
06-23-2006, 10:43 AM
Jayb, do you just gut a steelhead and then cook them like a trout, leaving the head and tail on?
Yup, but I take the head off. Don't know how well the above technique would work on a big one, but it works fine for 18 to 20 inch fish.
06-26-2006, 02:32 PM
Gut fish, leave head on
Put brick inside of cavity
Bake at 350 until brick is soft
Throw away fish, eat brick
06-30-2006, 08:21 PM
I vacum pack the Steelhead and smoke them ,grill or fry them.As for the bones i use a pair of needle nose pliers to pull them out.It is very easy.For the grill i skin them,rub lemon juice with a paper towel both sides,Spray butter and use garlic salt both sides in foil.For frying you have to try this.Skin them and rub lemon juice and put garlic salt,spray butter on both sides.dip in flower then in egg and then in crushed almonds and fry in olive oil.pull the bones out first.This grill recipe and fry are great on salmon also.the fry recipe is messy but it is so good.
07-04-2006, 10:25 PM
Does anyone fry their steelhead. I fish Dale Hollow alot right now and catch alot of rainbows. We deep fry them all and they are awesome. I would have never thought about it in the past, especially trout, but it really does make a great meal. Nothing special just a quick soak in milk and a seasoned flour. I see tons of posts complaining about cooking steelhead but so far I've had plenty of 14-18" fish cooked this way and they are some of the best fish I've ever had. The only other thing I can think of is because the Erie steelies are larger fish they tend to loose some taste as they get older.
07-06-2006, 05:22 PM
I myself am not a huge fan of fried salmonids, I prefer to baste or bake them delicately. I love any and all of these flavors: Lemon, white wine, butter, olive oil, dill, fennel, cappers, green olive, parsely, chives and many more.
Probably the easiest and best way to infuse flavor into and otherwise boring fish is to just gut it, stuff whatever flavorings you got into the cavity, coat with your lipid of choice (bacon wrapped is a great one too) and grill or bake inside foil packets. No mess at the end and all that fishy goodness steams right inside it's own juices. Yum!
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