| Trout have been described as the 'exemplary low fat, low sodium food. It is a wonderful source of protien and low in calories. To prepare trout for cooking: 1. Make a crosswise cut behind the head, through the backbone, stopping just before you cut the throat. 2. Make a second cut lengthwise across the abdomen from the vent towards the head. 3. Place one hand on the head of the fish and the other on the body. Insert both thumbs into the first cut and pull downwards removing the head and intestines. 4. Open the body cavity and remove the kidneys (bloodline) by running your thumbnail along the backbone. 5. Rinse in running water - cook or refrigerate. Fresh trout should be gleaming, flawless and clean smelling. The flesh should be firm and spring back when pressed. Be sure to pack your trout on ice for the trip home, store in the coldest part of your refrigerator and use within 2 days. Trout can be frozen for up to three months. |
| Trout Tips & Recipes |
| Rainbow Trout On The Grill |
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| Rinse trout under cold water and stuff with lemon wedges and onions. Wrap in foil and cook on grill for six minutes on each side. Do not overcook. Open the foil and with the back of the fish facing you - remove the skin. There is a line down the middle dividing the back meat and the belly meat. With a fork - pull back meat towards you and belly meat away from you and remove bone intact. Squeeze fresh lemon and season with fresh cracked pepper and salt to taste. |
| Baked Trout |
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| 2 - 3 Trout 2 Tbsp Fresh Chopped Parsely 2 Tbsp Lemon Juice 1 1/2 Tsp Seasoned Salt 6 Tbsp Olive Oil 1 Large Onion thinly sliced 2 Cloves Garlic - chopped fine 1 Large Tomato - thinly sliced 4 Tsp White Wine Grease a 9 X 13 Pan with shortning, arrange fish in pan and spinkle with lemon juice, parsley and salt. Heat oil in small skillet and fry onion until opaque. Spread over fish then place tomato slices on top then drizzle with white wine. Bake on 350 Degrees for 30 - 45 mins |
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