Production has been lethargic at any river location as of late for all. Whether the thaw, rains or temperature swings have impacted, I still get out when the getting is good enough and attempt to expand on the information you guys have shared.

Despite the conditions, it was pay day for me in a small way. This 4.5 lb post-spawn hen was my first fresh catch and had to bag for experimental purposes as it was suggested that quality of non-salt water steel was questionable at best. The fish were denying spawn, PW's, jigs........ you name it! The 3" Gulp silver/black minnows on a dead drift were the special of the day and the fight broke the numbness of the cold for a little while. I believe you can click on the pictures to view at full scale



I had to bag the girl for experimental purposes as it was suggested that quality of non-salt water steel was questionable at best. I had filleted and pulled pin bones to produce a couple of decent fillets. I was diligent to follow Daniel's brining process at 1 tbsp of salt (I use seasalt) to a quart of water from 12 to 24 hours in the solution.

I was truly skeptical about east coast flavor with the reviews locally and on the left , but the outcome was quite the contrary! I researched that west coast, Canada and NY were all producing successful steel on the platter and decided to try it out. Our lent dinner had chrome on the menu as a side in the event of failure. My wife and daughter...finicky daughter both enjoyed, as well as myself, the trout which really could've passed for main course material.



Above is in the raw! swwweeeeetttt

Here's the recipe, give it a try ....enjoy.

1. Salt water brine for 20 hours or so
2. Pat fillets dry and dredge in milk or buttermilk for 1 to 2 hours. Rinse and pat dry with paper towel.
3. Prepare foil lined cookie sheet and coat with non-stick spray.
4. Baste fillets with lemon juice
5. Lightly dust fillets with paprika, deed weed and parsley. Equal distribution of each. If you do not like dill flavor,
fear not, as the dill only adds to the flavor and is not prominent.
6. Lightly mill pepper and seasalt to fillets
7. Preheat and bake at 350 for 20 - 25 minutes.... or until flaky.



This really worked for me as cooking is also a passion. As I produce some viable plating methods, I will certainly share recipes and feel free to add them to the site as you've recently mentioned the implementation of recipes to the website.

Thanks again for your assistance's as well!!

Very nice I'm sure that is the first of many wonderful meals you will have of steelhead.

Very nice!! I am glad it turned out great.

Nice job "Iron Chef" or should we say STEEL CHEF! We ate potroast Thanks for the pic's and recipe, will try when I get one(prob a summer,winters are thinning out now) or maybe
a springer (early king) Thanks again!