Trout is a very delicate-fleshed fish. (It puts up a great fight on my Eagle Claw Feather-lite pole!)
If you can’t eat it right away, then be sure to get it ready for later. Clean the fish as you normally do. You might want to de-scale and cut off the head as well, even if you don’t normally do that.
After the fish is cleaned, make sure you pat it dry. Wrap no more than three good-sized trout in a freezer zipper bag. Squeeze out all the air in the bag before sealing it. Then, place the sealed bag into another freezer bag, squeeze out the air, and seal. Freeze.
Trout don’t last long in the freezer so eat them soon!
Readers Weigh In:
- Do you eat your catch right away or freeze it for later?