salmo
Well-known member
Actually trout cook better on a non-stick pan.
Non-stick cookwares don't go well with open campfires.Actually trout cook better on a non-stick pan.
Oh I completely pulled those numbers out of my @ss. But it was just an illustration.I could not agree more! I don't know how realistic those numbers are but I have a feeling that the real numbers stacked against huge fish making it in our most popular streams.
I’ve harvested a few, generally on camping trips and within the slot limit season. Same with the lower (non C&R) section of BFC. You definitely should! They are delicious! And you can really taste the freedom of a wild trout.You can't require anyone to kill fish. You can have a slot limit open to harvest, and a stretch of Penns already has that.
Then you have to take a place like Penns (a holy fly fishing water, no doubt) that is frequented by multitudes of fly fishermen who embrace the catch & release lifestyle (for good reason, mostly) and have them deride you, make comments, and harass you about how stupid you are for harvesting wild browns, and we must protect these fish, and blah blah blah.
Have you ever seen anyone harvest a brown on Penns? Yeah, me neither. I am going to this fall, however. I am going to take my bicycle, go to a remote section of stream, have my ingredients needed to cook a beautiful brown in cast iron on a fire, and enjoy a delicious trout dinner.
I have not seen anyone keep a brown out of Penns. That is where the "required" to keep fish idea came from. I don't believe that slot limit has any impact on the fish population since 99% of people who fish there are strictly catch and release. Obviously unrealistic to require killing of fish, but just an idea.You can't require anyone to kill fish. You can have a slot limit open to harvest, and a stretch of Penns already has that.
Then you have to take a place like Penns (a holy fly fishing water, no doubt) that is frequented by multitudes of fly fishermen who embrace the catch & release lifestyle (for good reason, mostly) and have them deride you, make comments, and harass you about how stupid you are for harvesting wild browns, and we must protect these fish, and blah blah blah.
Have you ever seen anyone harvest a brown on Penns? Yeah, me neither. I am going to this fall, however. I am going to take my bicycle, go to a remote section of stream, have my ingredients needed to cook a beautiful brown in cast iron on a fire, and enjoy a delicious trout dinner.
as long as the PFBC keeps stocking over wild trout, I will never begrudge someone the opportunity to “complete the process of the catch” from a sport to table standpoint. As long as it’s within regulations it’s fair game- and the non-native fish all the more (I do have personal misgivings about harvesting and killing brook trout in PA, but that’s just me- and I’ve happy killed and eaten the same species in the West where they interfere with the cutty’s) . Come to think of it, i’d bet one of those lower to mid teens upper Delaware rainbow trout that fight like tarpon would taste pretty good!I have not seen anyone keep a brown out of Penns. That is where the "required" to keep fish idea came from. I don't believe that slot limit has any impact on the fish population since 99% of people who fish there are strictly catch and release. Obviously unrealistic to require killing of fish, but just an idea.
And of course the killing of wild trout would strike a nerve with a large portion of fly fisherman. I personally don't keep trout because of the hassle of dealing with carrying around a fish, keeping it cold, etc., but certainly not against it.
I have witnessed people killing trout from Penns in the C&R areas. Most recently around Covid/2020. So, it happens. And whats the saying..."absence of evidence is not evidence of absence".I have not seen anyone keep a brown out of Penns. That is where the "required" to keep fish idea came from. I don't believe that slot limit has any impact on the fish population since 99% of people who fish there are strictly catch and release. Obviously unrealistic to require killing of fish, but just an idea.
And of course the killing of wild trout would strike a nerve with a large portion of fly fisherman. I personally don't keep trout because of the hassle of dealing with carrying around a fish, keeping it cold, etc., but certainly not against it.
And is that supposed to somehow correlate to our discussion on Penns and how harvesting fish could not and would not possibly provide larger fish on average?I met a guy who said his family owns a big (maybe 800 acres) forested property in NCPA with a brook trout stream running through it. He said the stream has good numbers of brook trout, but they are small.
He said he and his family members have been catching and keeping as many brook trout as they can, but they just don't get any bigger.
Seasoned correctly and cooking at the right temperature, cast iron has great non-stick propertiesActually trout cook better on a non-stick pan.
And you get non of the cancer causing chemical compounds used to create non-stick pans 🙂Seasoned correctly and cooking at the right temperature, cast iron has great non-stick properties
I made a 3 egg omelet in a cast iron skillet this morning. I had ZERO stickage. Contrary to popular belief, it's good to occasionally give them a deep clean with dish soap. If you're cast iron feels sticky to the touch, it has too much built up oil.And you get non of the cancer causing chemical compounds used to create non-stick pans 🙂
(full disclosure, I do use non-stick pans for cooking eggs and omelets, otherwise it's always cast iron. I'd cook everything it one if the wife would get on board with the project. lol)
I couldn't agree more. It's great stuff. Generally, all I do is wipe it out, too. But I've had them get gross and sticky, and then they get steel wool, Ajax, and a thorough scrubbing. Afterwards, they get a very light oiling and begin cooking again.Dear jifigz,
I've been frying eggs and making omelets in the same cast iron pan for decades. I always spray a little butter flavored cooking spray on the pan and heat it up then cook. I let it cool down and wipe it clean with a paper towel and it's ready to go again.
I think that sticking starts when the pan isn't completely clean when you use it. It just takes a little bit of leftover food to make things stick for me. If I pay attention, I don't have problems.
Heck, I even do pork and beef roasts in a cast iron Dutch oven on the stovetop like my Nana did. I roast potatoes and onions and carrots with it too and make gravy with the drippings at the end. I just wash it with water and drizzle a little cooking oil on a paper towel and wipe it down when dry so it's ready to go next time.
I love cast iron, it's thick and dense, like my skull! 😉
Regards,
Tim Murphy 🙂
My woman won't use mine. She hates them. That's okay. I do 99.9% of the cooking anyways.I am very protective of my CI pan. Barely even let my wife cook with it. Use it all the time. Fry a few strips of bacon and then cook the eggs hot and fast in the bacon grease. Best tasting eggs you’ll ever have.
I get it screaming hot on the grill and cook my steaks butter baste style in it, or blacken fish in it. And don’t smoke out the house that way.
A couple times a year on a rainy or snowy Saturday I’ll put a few coats of seasoning on it. Heat, apply a thin coat of your fat of choice (I like Crisco), allow to completely cool, repeat. Beyond that, just wash with hot water when necessary.
The hardest thing on it IMO is cooking smash burgers. Even like an 80/20 blend beef seems to just pull the seasoning out of it. Processed American cheese probably doesn’t help. When it’s in need of a re-season anyway I’ll usually cook those and then do a full re-season as described above after.
Dear jifigz,My woman won't use mine. She hates them. That's okay. I do 99.9% of the cooking anyways.
I hope we are all buying and using Lodge cast iron. Unless someone new has sprung up in recent years, Lodge is the last surviving company manufacturing cast iron in the U.S.A. All other brands are foreign made. I'm not saying the Lodge are better quality, but we should do our best to keep those folks in Tennessee employed at the foundry.
My mother has a bunch of old Griswold cast iron that was made in Erie, PA. There used to be many manufacturers of it here in the U.S