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Hobo Trout Catch and Cook
- , by Caleb Snead
- 3 min reading time
There is nothing quite like the thrill of camping by a mountain stream and catching and cooking your own dinner. I recently got back from a trip and wrote a recap of our adventure in the Blue Ridge Mountains. You can read more about that here.
If there is one thing I hate about recipe websites, its the whole entire article filled with ads before you get to the actual recipe. I ain't about that so let's skip to the good stuff.
There is nothing more simple than Hobo Trout. We aren't going to make fillets or get fancy. I am not putting how much of each ingredient you will need cause it's all relative to the size and how much trout you are cooking. Also, that is part of the fun. Take it easy and experiment!
You are going to need:
- Trout (obviously) and hopefully one you just caught yourself
- Italian seasoning
- Parsley seasoning
- Salt
- Black Pepper
- Lemon slices
- Olive oil
- Butter
- Heavy duty aluminum foil
Clean the trout by gutting it and rinsing it thoroughly with the mountain stream water. Use a curved, sharp tip fillet knife like the IVO DuoPrime 6" Black Semi Flex Curved Boning Knife and insert the tip in the butthole (sorry, I mean vent - I forgot this was a professional article) of the fish and slice it up the underbelly to the throat. Pull out all the organs and chunk them into the woods for a bear or something to eat later. Use your thumb nail and scrape out the kidney that runs along the spine of the fish, then rinse the whole thing really well in the water.
Season the trout generously on the inside and outside with salt and pepper. Give it a good coating. Especially with pepper. I love pepper. I always put too much pepper. Now, stuff the inside of the trout with some lemon slices, a few pads of butter, and a bunch of that Italian seasoning. Yeah, that is the good stuff. Now drizzle the outside of the fish with olive oil and sprinkle with the parsley.
Cook the trout over an open campfire by letting it burn down some to a bed of hot coals. Wrap the trout securely in a sheet of heavy duty aluminum foil so that it has a tight seal and to retain the moisture while it cooks. Place the foil-wrapped trout directly on the hot coals or on a low grill just above the coals. Cook for approximately 10-15 minutes depending on the size of your catch, flipping halfway through.
Eat the tout by carefully opening the foil and checking that the flesh flakes easily with a fork. Also, you probably should have cooked some potatoes. Next time, cook some roasted potatoes and veggies to go with your trout. But for real, enjoy your freshly caught and deliciously cooked trout while soaking in the beauty of the water and the company of your fellow campers.
With this simple Hobo Trout recipe, you can elevate your camping and fishing experience with a delicious meal that celebrates the bounty of the great outdoors. Happy camping and tight lines!
