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 ...

With intensive salmon farming falling out of favour, restaurateurs and home cooks are beginning to appreciate the oft-overlooked trout - Liz & Max Haarala Hamilton Salmon farming has been linked to a ...

Capt. Keith "Herk" Bergeron is best known around South Louisiana for guiding eager anglers to spawning speckled trout around Grand Isle. But that won't really get rolling for another few weeks. In the ...

[feast_advanced_jump_to] Baked rainbow trout with Cajun garlic butter sauce is an impressive, restaurant-quality dish that is easy for home cooks to pull off on the first try. The fish fillets cook ...

Although the Inland Northwest isn't far from the Pacific Coast's access to a wealth of seawater-sourced proteins, there are plenty of freshwater species to be savored from our region's countless ...

When it comes to fixing a fast dinner, I go with trout fillets. A rich, fatty fish, trout is as flavorful as salmon but the thinner fillets cook off in a jiff. Most often sold skin-on, the fish has a ...

First, carefully trim each fish fillet and wash it thoroughly under cool running water. Then, using several layers of absorbent paper towels, pat each fillet 'bone dry' and set it aside on a platter.

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.