CANNED TROUT
Make and share this Canned Trout recipe from Food.com.
Provided by Serena 485247
Categories Trout
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Will need 4 - pint mason jars with lids rings, a pressure cooker or canner, a clean dish towel Jar lifter and a wire rack.
- Clean and sterilize the jars check for cracks etc.
- Pack jars with fish (do not de-bone), leave 1 inch headspace, add 1/2 teaspoons table salt.
- Seal jars tight but not too tight or will crack,.
- Set on wire rack in cooker and add 3 inches of water.
- Lock cooker and bring to 11lbs of pressure for 1 hour and 45 minutes.
- DO NOT USE QUICK RELEASE METHOD. Turn off stove and let cool down naturally.
- Take out jars carefully and set on towel watch and make sure the seals pop. If one doesn't pop put in fridge for use.
- Make patties out of trout with flour milk and damp crackers (just like you would salmon) and fry them.
Nutrition Facts :
COALED AND TINNED TROUT
Up here in Wyoming, I do a lot of fishing. I prefer my trout fried, but at a barbeque, this is the best.
Provided by ICCULUS
Categories Fish Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Place trout on center of a sheet of foil. Rub the inners of the trout with the butter. Drizzle lemon juice and honey all over the trout, inside and out.
- Sprinkle chile pepper inside as well. Sprinkle a little water (to keep it moist).
- Place other sheet of foil on top, roll sides tight. Place package directly on top of hot briquettes and pile 5-10 briquettes on top of package.
- Cook for 8 to 12 minutes, or until you can hear it sizzling. Cool, cut open foil, and then enjoy.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 2.4 g, Cholesterol 55.7 mg, Fat 10.4 g, Fiber 0.1 g, Protein 14.7 g, SaturatedFat 4.5 g, Sodium 135.5 mg, Sugar 1.8 g
TROUT PATTIES
Came up with this recipe because I have 2 avid fishermen in my home and plenty of trout to cook. Also have a recipe for an easy homemade cocktail sauce, which goes well with the patties, but it's optional.
Provided by tiediedgirl
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 1h43m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a piece of aluminum foil large enough to wrap up trout in a 9x13-inch baking dish.
- Place trout in the prepared pan; drizzle butter and lemon juice on top. Fold up aluminum foil to enclose trout in a packet.
- Bake in the preheated oven until flesh flakes easily with a fork, about 1 hour. Cool for 10 minutes. Flake into a large bowl; add onion and celery. Mix in seasoned bread crumbs.
- Beat eggs, mayonnaise, and lemon pepper seasoning in a small bowl until blended. Mix into trout mixture. Form trout mixture into 12 patties.
- Heat oil in a deep skillet over medium heat. Fry patties in batches until deep golden brown, 4 to 5 minutes per side.
- Mix ketchup and horseradish together in a small bowl to make cocktail sauce. Serve with trout patties.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 17.3 g, Cholesterol 201.7 mg, Fat 20.4 g, Fiber 1.1 g, Protein 50.6 g, SaturatedFat 8.5 g, Sodium 877.8 mg, Sugar 8.9 g
AUNTIES CANNED TROUT
I got this recipe from my Aunt...Forgot I had it...I found it on the back of another recipe I have....It is a really good recipe...We always used to use the trout to make Trout Patties, Trout Loaf, or salads and many other dishes....
Provided by JoSele Swopes @JODIE57
Categories Other Side Dishes
Number Of Ingredients 5
Steps:
- 10 POUNDS OF PRESSURE FOR 1 HOUR AND 15 MINUTES. Consult your canning book for specific directions, since different canners have slightly different instructions. However, 10# and 90 minutes has worked for any kind of cooker I've ever used.
- Method to can trout[freshwater]. Scale; gut; cut off heads and tails and fins. You can can in pints or quarts. A pint jar will hold around 2 1/2 cleaned fish[8" to 10"]. A quart will hold 4 1/2 +-. Yield--- pints= about 6/8 fish cakes, and a quart 12 to 15, depending on how big you make them.
- Ease the skin off and lift out the backbone if you want, all tho neither are necessary since the bones cook to mush in the canning process.
- Pint jars- 1/2 teaspoon of salt, cooking oil, vinegar then pack jars. Be absolutely sure to wipe off the top of jars. Quart jars- 1 teaspoon salt, then pack the cooker.
- Make sure your pressure cooker is safe. A 22 quart cooker will hold 16 pints or 7 quarts. The next size down is the 16 quart cooker[I think] and will hold 7 quarts or 7 or 8 pints. When the pressure gets to 10 pounds cut heat so the jiggler jiggles 2 to 3 times a minute. Cook for 1 hour and 15 minutes. Take off of fire and let pressure reduce on its own. Remove lid and jars, then tighten one more time. And keep your fingers off of the lids. I repeat, Put your hands in your pocket. You'll hear them sea, they will pop when they seal.. If there are any that do not seal just put in the refrigerator and use them first...
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