I probably shouldn't vote until I find out exactly what seared means.

I fry most often as it's the easiest way to achieve the crunch I so enjoy but there are two ways to fry. One is battered and deep fried. I never do that. I do   (You need to Login or Register most often. Could that be considered seared? What's seared?

Poached has always made me feel really, reeeeeallllly old since chewing is not required but poor man's lobster is good enough to be an every other trip thing and is the next best when I run out of crunch fixens. There is no excuse for overcooking when you poach.

Baked, again there's baked in foil and what, air baked? Both tend to be cumbersome which requires a group trip. The last trout I prepared was in 2003 - my first air baked trout and it was good. The fish part was preferable to foil baked but I missed the cavity rice. I'll do   (You need to Login or Register if it's raining and my tarp is positioned wrong. I tend to intentionally over cook that recipe a bit to regain some of the fish layered texture in the mush.

Grilled requires equipment I've never taken, I think.... BW/Q Sushi IMO would require an emergency of some sort or perhaps a shower and different wardrobe.

Planked has always sounded interesting to me, especially for trout IMO. That would take some doing though too. Again I should ask, what is seared?

Hey, check out this   (You need to Login or Register website! ;D