The main reason to fillet a trout (instead of gutting it) is for better flavor on the plate. Joe Cermele How do you fillet a trout? To be honest, most of the time you don’t. Trout are notoriously ...

Two handy tools for cooking trout outside are a cast iron skillet and a grill grate. Nearly every fish I’ve cooked outside was caught, not bought. When I was guiding in Alaska, shore lunches of ...

BATON ROUGE, La. (WAFB) - Speckled trout can be prepared a variety of ways. In Louisiana, it is popular to fry fish, but this recipe requires a simple pan-sauté, then it’s topped with a rich brown ...

Rainbow trout has fewer calories than mackerel or salmon - Haarala Hamilton Rainbow trout is a fabulous, sustainable oily fish that’s also lower in calories than either mackerel or salmon. It’s a good ...

Trout, with its delicate, flavorful white flesh, has found its way into a variety of dishes at restaurants and on dinner tables in Lancaster County. Chefs say it’s tasty pan-seared as a fillet, or ...

A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. This is collaborative content from Food & Wine's team of experts, including ...

To clean and fillet the trout, you first need to eviscerate it: use the scissors to cut the belly and proceed straight up under the head, then use your hands to gather the innards and remove them.

Hi Mountain Seasonings continues to come out with great new flavoring mixes for fish and game, as well as a pile of tasty recipes to use them. I recently enjoyed the results of the company's recipe, ...

A glint of silver and a flash of fractured light — blue, green and red — mark the spot where a moment before a fish had been. In the dappled fast-water world of mountain streams, the rainbow trout ...