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 ...

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, ...

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 ...

In particular, I'd like to share with you a trout recipe that is both quick, easy, and is absolutely delicious! For this recipe you will need the following ingredients: - 6 tablespoons of olive oil - ...

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.

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 ...

Today we'd like to show you how to fillet a trout. We're filleting a rainbow trout, but this fillet method works for any kind ...