ROANOKE TIMES
Copyright (c) 1997, Roanoke Times
DATE: Monday, April 7, 1997 TAG: 9704080013
SECTION: SPORTS PAGE: B-6 EDITION: METRO
SOURCE: BILL COCHRAN
Catch-and-release is fine, and Paul Beaudoin encourages it at his Big Pine fee-fishing area on Meadow Creek in New Castle. But eating trout is nice, too, he believes. In fact, Beaudoin knows that if he can get fishermen hooked on eating trout, they will be repeat customers.
Good eating begins with taking care of your catch, Beaudoin said.
``Break its neck on the spot and put the fish in a cooler right away,'' he said. Too many fishermen attach their trout on a stringer and drag them up and down the creek, turning them into pulp.
A favorite method of preparing trout for Beaudoin is to cut the fish into fillets, but leave the skin on. The damp fillets are breaded in a mixture of two cups of hush puppy mix and one tablespoon of Cherchies Garlic 'n Herbs Seasoning. Most any garlic seasoning will do, but Beaudoin prefers Cherchies. (Price list is available from 1-800-644-1980.)
Place the fillets skin-side down in a skillet greased with olive oil. When the fillets are turned, remove the skin, then sprinkle additional breading on them and turn again. Cook to a golden brown.
Beaudoin also enjoys cooking trout on an outside grill. Rather than filleting the fish, he removes the head and insides and covers the fish inside and out with Old Bay spice. Half a dill pickle is placed in the body cavity to maintain moisture, then the fish is wrapped in foil.
``Cook it five minutes on each side on medium heat,'' he said. ``Overcooking is a major mistake.''
LENGTH: Short : 35 linesby CNB