Sherman: Nice to hear from you. Hit the Conneaut ramp today at 9:00 AM and was done by 11:00 AM. (6 fish). Big silver and green and also gold HotnTots pulled 80' to 100' behind the boat at 2.1 mph. The lake was beautiful. Water temp 52. No wind.
Cooking the trout is easy. After fileting the fish leaving the skin on and removing the line of lateral bones. I lay them skinside down on my gas grill and cook them just long enough to heat them thoroughly thruout. (about 7-10 minutes) I then cover them with McCormick's Lemon Dill sauce or the salad dressing of your choice. I love poppyseed and sweet and sour. Try it before you knock it and these trout are much better fresh rather than frozen. Until tomorrow........