Hi, I am thinking about making poached trouts (Truite au Bleu). I heard that you need a really really fresh or even live trouts for this because you need the slime covering the fish to react with acid in order for the skin to turn blue, which is kinda of the point of Truite au Bleu, and the more the fish is handled the more likely they lose this slime on the skin.
Anyways. I know it's kinda specific, but does anyone know where I can procure live trouts in Chicago area? or places that might have a tank of trouts or sell really fresh ones.