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Rainbow Trout By Any Other Name......

Updated on November 17, 2012
10 Rainbow Trout Out of the Lake and Headed for the Skillet
10 Rainbow Trout Out of the Lake and Headed for the Skillet
This rainbow trout like the others was caught on a 1/16 oz. rainbow trout colored rooster Tail
This rainbow trout like the others was caught on a 1/16 oz. rainbow trout colored rooster Tail
Even when on the smallish side, rainbow trout put up a spirited and acrobatic fight.
Even when on the smallish side, rainbow trout put up a spirited and acrobatic fight.
Catching is just part of fishing. Cleaning the fish, cooking them and eating them makes memories that are more than just table fare.
Catching is just part of fishing. Cleaning the fish, cooking them and eating them makes memories that are more than just table fare.

Camp Ernst Rainbow Trout

by Robb Hoff

Nothing quite like fly fishing for trout in a Montana stream tucked away from the rest of the earth like some oasis from a time gone by...........

Or fishing for one of the 2,500 rainbow trout that the Kentucky Department of Fish & Wildlife just released into the 22-acre Camp Ernst Lake in Northern Kentucky.

Well, more like 10 of those beautiful rainbows.

The trout stockings by states and localities provide a priceless service to the anglers who are duly grateful for the opportunity to experience the majesty of rainbow trout on the end of a line -- regardless of whether that line is fly line tipped with an olive Marabou jig, monofilament with a minnow on a size six hook or light test line with an in-line spinner prompting smashing strikes.

The lure of choice for my son and I this trout outing was a 1/16-ounce rainbow trout-colored Rooster Tail that produced 10 rainbow trout in about an hour.

We could have caught a hundred if we fished a full day, but the limit is five per person and we only had a couple hours available to us to fish any way.

But that short time was one whale of a time. And the drive home was a lively one, full of anticipation for fresh rainbow trout.

My son and I tag-teamed cleaning the fish with me doing the filet knife work and him handling the washing and cleanup. Once we finished cleaning, the trout were baked skin-on on olive oil greased sheets for 25 minutes at 380-degrees. The fish were flipped halfway through the baking, then the skin was pulled from the meat and the fish were ready to eat. The meat is easily scraped with a fork from the rib cage without detaching the tiny trout bones, making for just a succulent feast.

There's really no substitute for fresh rainbow trout. Maybe ones caught out in a mountain stream taste better -- I wouldn't doubt that they do, but the trout my son and I devoured a few hours ago really couldn't have tasted much better than they did, or provided more fun in catching them together.

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