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On May 24, 7:49 pm, "JoeSpareBedroom" wrote:
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On May 24, 4:09 pm, "JoeSpareBedroom" wrote:
Do not clean brown trout and because you're in a rush to get dinner
ready,
leave the fish guts in the bucket in the garage until the next day.
Especially when it's 90 degrees.

You heard it first right here.

Why would you keep a brown anyway, they taste like cardboard in my
opinion. Does it work for brookies, or rainbows, I keep them?

Where and when have you caught browns? Don't say "a stream". I'm asking
about specific locations, and times of year.


Ok...??? The mouth of the Menuntekesic (sp?) river in Clinton CT,
below the trout management area, early weeks of fishing season. The
fish and game club, which is stocked, same time of year. Sounds like
you don't beleive I fish? I suck, but I fish a lot more than most
folks and I know what a brown is, and they suck, taste like ****,
period, in my opinion.


I don't doubt that you fish. But, "taste like cardboard" was a broad
generalization. The ones we ate the other day tasted like a milder version
of salmon. Remarkably good.