In his Hungry Horse News column this week, Larry says… When I was a boy there were two kinds of fishermen on the North Fork. Fly fishermen were probably mostly interested in cutthroat trout that were primarily caught for immediate consumption. Few meals can beat fresh trout fried in bacon grease over a campfire and accompanied by sliced potatoes in the same cast iron frying pan.
Then there were those who used bait casting rods to fish for the much larger bull trout or Dolly Varden. Although sometimes baked, most of the bull trout fishermen I knew would salt the fish with rock salt, cut them into large chunks in a crock (no water, they made their own brine) and after a week or so soaking in the root cellar they would be smoked. In those days any whitefish caught would also be smoked as they were considered to be much inferior to fried trout.