FOOD: secrets shared by the TROUT WHISPERER"During one of my senior moments I was taking a nap, I had a fishing dream…fishing some water I knew had never been fished. Pristine,untouched by human hands… Maybe catching a fish no one had ever seen before. Frying it up at a shore lunch and thinking to myself, wait until the folks back home see the photos." the TROUT WHISPERER
By: Holly Henry, Living North Magazine
His guide service, DuNord Guide Service, and the trout waters that he fishes in the Superior National Forest are some of the most tightly guarded secrets among trout enthusiasts in Minnesota and Wisconsin. He’s an author, professional guide and master storyteller and he lives right here among us in the Northland. Karl "Trout Whisperer" Seckinger, writes a column for the Star Tribune and many other publications, including the Lake County News Chronicle. A Two Harbors native, Seckinger not only knows how to get the fish to bite, but makes them pretty good to bite into after he catches them. Seckinger invited Living North into his kitchen to cook up his catch.
Brook trout, (bows or splake trout work equally as well) dressed not filleted (8-10 fish, 10 inches long)
low-edged non-stick frying skillet
If you’re not used to using balsamic vinegar fry some white peeled potatoes, adjusting the gradual addition of this vinegar before seasoning your oil to fry trout. It’s a mild way to gently flavor the fish. Just add a tablespoon per attempt until you get the desired flavor. Start slow and easy.
In a medium-sized skillet, add one inch of peanut oil,
three tablespoons of balsamic vinegar prior to your heating the oil.
Bring the seasoned oil up to where water skips on top.
Fry all the fish at once and don't flip them. When the trout tails curl, remove fish and drain on paper towels. Serve hot.
Shake and Bake Potatoes
Four fist-sized baking potatoes
package of Lipton onion soup mix (dry pouch)
package of Shore Lunch Cajun style batter mix
half a pouch of seasoned salad croutons
Preheat oven to 350 degrees.
Peel the poatoes – but leave whole and slice one side so they will sit flat on a cookie sheet. Crush the croutons and mix all the dry stuff in a Ziploc bag.
Brush the taters lightly with olive oil one at a time and shake in the bag until coated.
Set on cookie sheet and bake at 350 degrees for one hour. Check for doneness with a toothpick.