Tag Archives: Brown trout

4 Recipes Worthy of Your Ice Fishing Catch

It may have taken you all day to land that fish, and you’re tired of the same old baked-fish-with-cracker-crust routine. Honor your day’s ice fishing catch with one of these four delicious but simple recipes that are sure to wow fishing buds and family alike.

Walleye Dip

Courtesy of Shel Zolkewich

A plate of walleye fish dip

Image: www.shelzolkewich.com

Inspired by a dish served at the Shining Falls Lodge in Manitoba, we agree with Shel Zolkewich that this appetizer is seriously something special. If making for a group, be sure to get your fill because it’s sure to disappear lightening-fast!


  • 2 walleye filets
  • ½ teaspoons dried dill (or 2 teaspoons fresh dill)
  • 3 – 4 whole peppercorns
  • 1 8-ounce package cream cheese, at room temperature
  • 1 cup shredded cheddar cheese
  • ½ cup mayonnaise
  • 1 teaspoon hot sauce
  • 1 teaspoon chipotle hot sauce
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh parsley, chopped
  • ½ lemon


  1. Preheat oven to 400°F.
  2. In a small frying pan, poach filets in 1 cup of water seasoned with dill and peppercorns for about 4 minutes. When done poaching, fish will be white. Remove fish from water and let dry on a plate covered with a paper towel.
  3. Combine softened cream cheese, cheddar cheese, mayonnaise, hot sauces, parsley and chives. Mix well. Mix in fish. Pour mixture into glass pie plate.
  4. Bake dip mixture for 10 – 15 minutes. If you prefer the top of the dip to be crispy, broil for an additional 5 minutes.
  5. Remove dip from oven, and squeeze lemon over the top. Serve with hard crackers or torn bread.

Lake Erie Perch Chowder

Courtesy of Hank Shaw at Hunter * Angler * Gardener * Cook

A bowl of perch chowder with kielbasa

Image: Holly A. Heyser

We confess: We love all of Hank’s recipes. This chowder recipe that he came up with is especially delicious because it’s got that bite of kielbasa in it. This recipe serves 8 – 10.


  • 3 tablespoons unsalted butter
  • 1 large yellow or white onion, chopped (about 2 cups)
  • 1 ½ pounds Yukon Gold or other waxy potatoes, peeled and diced
  • 1 quart of fish or clam stock
  • 2 cups water
  • ½ teaspoon marjoram
  • Salt & black pepper
  • 1 ½ pounds skinless yellow perch fillets, cut into chunks
  • 6 – 8 ounces Polish kielbasa, sliced
  • ¼ cup chopped fresh dill or parsley
  • 1 cup sour cream, served tableside


  1. In a Dutch oven or other heavy pot, melt butter over medium heat. When it stops frothing, add onion and cook gently until soft and translucent.
  2. Add the potatoes and coat with butter. Cook 1 – 2 minutes to let the butter absorb. Sprinkle potatoes with salt.
  3. Add stock, water, and marjoram to pot. Add salt and pepper to taste. Simmer gently for about 20 minutes, or until the potatoes are tender.
  4. Once potatoes are tender, add perch and kielbasa. Simmer another 10 minutes. Turn off the heat and add the fresh dill or parsley.
  5. Ladle chowder into bowls and let everyone add sour cream to taste at the table. Serve with plenty of beer and crusty bread.

Baked Stuffed Pike

Courtesy of Linda Gabris at Western Sportsman

A headless stuffed pike cooked in tin foil

Image: www.foodnetworkrecipes101.com

If you’re not catching pike, this recipe also works for trout, walleye, or salmon. If you’re cooking any fish smaller than 6lbs, adjust the amount of stuffing accordingly.


  • 6 lbs whole dressed Pike (if you prefer, remove head and tail)
  • 2 tablespoons butter

Nutty Rice Stuffing

  • 1 cup wild rice, cooked according to package instructions
  • ½ cup fine breadcrumbs
  • Salt and pepper to taste
  • 2 tablespoons finely diced celery
  • ¼ cup sliced green onions
  • ¼ cup ground almonds
  • Juice of 1 lemon
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh basil, minced


  1. In a small bowl, mix together cooked rice, breadcrumbs, celery, green onions, almonds, lemon, zest, and basil.
  2. If cooking at home, preheat oven to 350°F. If cooking outside, stoke campfire so it burns hot and has plenty of hot embers.
  3. Lightly stuff your dressed fish with the rice stuffing. Place remaining stuffing on bottom of baking pan or, if outdoors, on a large sheet of buttered aluminum foil. Lay fish on top of stuffing. Dot fish with remaining butter.
  4. If cooking at home, cover baking pan with a lid and bake fish in the oven for 40 minutes. If cooking over a campfire, securely wrap fish in foil and place over embers, turning often until fish is flaky (about 40 minutes).
  5. When done baking, slip off skin from fish and discard. Garnish fish with lemons and dill.

Grilled Trout with Clementine, Scallion & Ginger

Courtesy of Food for Hunters

A grilled trout rests on clementine slices on a white plate

Image: foodforhunters.blogspot.com

What we love about this Asian-inspired recipe is that you can make it right out on the ice. Just remember to bring along the grill! We recommend preparing the scallion & ginger sauce at home, so you can be eating gourmet in the great outdoors in no time. This recipe serves 2.


  • 2 whole pan-sized trout, scaled and gutted
  • Kosher salt, to taste
  • 2 green onions, 1 chopped and 1 sliced in half lengthwise
  • Oil, for brushing
  • 1 clementine orange (or tangerine), peeled and segmented

Ginger Scallion Sauce

  • 2 tablespoons of peanut oil
  • 3 green onions, white and green parts minced
  • 1 tablespoon of fresh ginger, minced
  • ¼ cup of low sodium soy sauce
  • ¼ teaspoon of sesame oil
  • 1 tablespoon of rice vinegar
  • 1 teaspoon of white sugar
  • 1 Thai (bird’s eye) chili, thinly sliced


  1. Prepare grill to high heat. In a small saucepan, combine peanut oil, minced green onions and green ginger. Warm up mixture for a few minutes, but make sure not to brown it. Pour green onion mixture jar into a small glass jar. Add soy sauce, sesame oil, rice vinegar, sugar, and Thai chili to the mixture in the glass jar. Shake well and set sauce aside for later use.
  2. Rinse trout under cold water and pat dry. Brush the skin and cavity with oil, and sprinkle lightly with salt. Stuff the fish with clementine wedges, sliced green onion, and a drizzle of that ginger scallion sauce you prepared. Note: For the clementine wedges, make sure to peel the skin off each slice so the wedges release more juices during grilling.
  3. Clean grill grates. Brush oil over grates, so the trout won’t stick to them. Place stuffed trout over the grates and cook for 3 – 5 minutes on each side until cooked through and slightly charred. Note: Depending on the size of your fish and how well your grill conducts heat, cooking time may vary.
  4. Transfer cooked fish to plates. Drizzle with more ginger scallion sauce and garnish with chopped green onion.

Looking for more great fish recipes? We’ve amassed quite a delicious collection on our Trophy Case® Fish Recipes Pinterest board!

Five Tips to Catching More Fall Trout

Contributed by Austin Orr of Salt 396

My fly hit the water with a soft splat near the far bank. I waited a moment, then began twitching the minnow imitation along, as much like an actual injured fish as possible. Suddenly, a flash; my line came tight and a strong fish surged downriver! After a stiff battle, I held a handsome male brown trout, known as a ‘buck’, in my hand. A quick stretch of the measuring tape put him at 22 inches, a great fish by anyone’s standard.

Alight with Fall breeding color, the fish sported iridescent blues on his cheeks, with buttery gold flanks and black speckling. His wicked kype signaled that the time for spawning was near. As he swam off, I took a deep breath and smiled as I looked down the river bank at the beautiful patchwork of leaves. Ah yes – I love Fall fishing.

Hands holding Brown Streamer

Image: www.moldychum.com

During the Fall months, trout are especially geared up to eat; after all, winter is coming. The biggest fish of the year are often caught during September, October and November. Take advantage of this excellent window of opportunity by following these simple tips for success.

5 Tips to Catch More Fall Trout

1. Show up early and stay late.

It’s no secret that trout, especially large trout, are most active during periods of low light. They are excellent predators and prefer to spend as little energy as possible catching their meals. Big trout like eating meat – minnows and young trout are staples on their menu. By being active during low light conditions, they can get closer to prey which gives the trout a better shot at a meal. Make sure that you’re on the water when the action is going down. That often means arriving and leaving in the pitch black, but when that big trout slams your fly, the extra time is worth it.

2. Don’t be scared to throw big.

With the hard times of winter breathing down their neck, Fall trout of all sizes are hunting whatever they can fit in their mouth. This is when I recommend breaking out the big guns – flies that sometimes seem as big as stocker rainbows. From a fly fisherman’s perspective, large flies are a catch-22. They’re easier to see and tie on than the tiny bug imitations we sometimes use, but casting large streamers can be a real pain in the neck. Literally. You don’t have to go crazy, though. Throwing streamers as big as the baitfish that live in the body of water you’re fishing is a great start.

Streamer trout-Fall trout

Image: www.rsmflyfishingdelaware.blogspot.com

3. Try speeding up your retrieve.

Due to the enhanced predatory nature of trout during the Fall, fishermen are often able to provoke more reaction strikes this time of year. Fishing flies on the swing (casting cross-current and letting the moving water drag the fly down and across the flow) is a popular way to trigger these fish to bite, as is casting across or upstream and stripping quickly back. It’s not a magic technique, but putting some zip in your strip can trigger strikes when nothing else is working.

4. Work smarter than the other guys

This time of year there are plenty of fishermen on the river, at least until the major hunting seasons start up. You may feel like all the water has been trampled, but with careful observation, you will start to notice water that the other guys consistently pass up. For instance, even in high traffic areas, swift riffle water often hold trout that most people skip over. Think outside the box; everyone wants to fish the deep pools and most obvious lies, but there are plenty of fish to be had in between the popular wades.

5. Don’t tread on them, please.

This last tip isn’t so much about catching Fall trout as it is about making sure that there are plenty of trout to catch in the years to come. Fall means spawning time for brown trout, and it can be easy to find pairs of big, tempting fish hanging out in plain sight in the shallows. During this time, the female scoops out her nest, called a “redd” (Scottish for “basket”), and a male will usually join her. During this time they will ignore food and the only way to catch spawners is by snagging them, whether intentionally or not. Please keep this in mind and don’t harass these fish; they’re in the middle of making more trout for you to catch. Anyway, how would you like it if someone disturbed you like that! The redds need protection too; they’re easy to see, plate sized or larger patches of different colored gravel that’s been scooped out. Eggs are deposited in the redds, and a single human footstep could crush dozens of the embryonic trout. Just watch your step as you move down the river, which of course you should be doing anyway. The local fly shops will know when trout are spawning, and will probably be able to tell you areas where you’re likely to encounter the amorous fish so you can plan accordingly to avoid them.

Stream with log

Image: onlinefishinglog.com/images/blog/redds/slide-7_bull-trout-redd.jpg