Heads off.

Guts out.

A little salt and pepper inside the body cavity;

a little minced onion sprinkled inside the cavity.

Set trout on a sheet of aluminum foil, put a couple of tablespoons of butter on top of trout. Bring the edges of the aluminum foil together creating a little tent, closed on the ends. Ten minutes on low heat grill or fire (depending on size). When done (test for flakiness), the butter should have melted over the trout and will help keep the cooked trout from sticking to the aluminum foil.

I like a big baked potato and corn on the cob with my trout. If I’m “roughing it” and have a cast iron skillet available, there’s nothing like flapjacks and trout.

Roy offers this as his mother’s favorite way to cook trout:

HELEN’S FAVORITE TROUT RECIPE

Prepare trout by gutting and beheading. Pour canned tomatoes in a skillet. Lay fish on top. Sprinkle cut-up black olives and parmesan cheese with a little pepper. Simmer until fish flakes.

Roy’s Grandmother Emily Wires liked to make this spread for crackers to eat while the trout was cooking:

GRANDMA EMILY’S TOMATO WIGGLE

Melt 1 tablespoon butter

Add 1 tablespoon flour.

Stir smooth and add ¾ cup canned tomatoes and some cheese cut fine. Cook until thickened. Season to taste with salt, pepper & a little sugar. Serve on crackers.