Northwest Fishing Reports

Just got back from a four day trip. My buddy Steve wanted to practice cutting butterfly fillets so he cut up two daily limits of trout for me. I brined them overnight and put them in the smoker but didn't have room for two of the fillets so I cracked a little black pepper over them and ran ‘em through some pancake mix and fried them in butter until they were a nice rich brown.

I wasn’t too sure how they would turn out but they were rather good. They were noticeably moister and more tender than usual- like fillet mignon compared to rib steak. I’d do it again if I end up with extra the next time.

Sounds good.