Home Cooking

Recipe needed for whole Trout

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 14

Recipe needed for whole Trout

DockPotato | Nov 26, 2007 01:27 PM

A 2 to 2-1/2 lb Rainbow is a 10/10 catch. The flesh is perfect because there are no spawning issues, the texture is perfect, and there is no need to freeze unused parts of the fish - it's a prefect meal for the two of us. In the past I've either filletted these fish or gutted and headed them. I would like to try something with the whole beast.

Any direction on how to safely remove the gills for cooking? Should I slit the back for easy serving? Should I scrape off the scales? I can probably resolve these issues myself but don't wish to wantonly waste fish doing it.

Finally, recipe suggestions - stove-top, oven, or grill. The BBQ is covered in snow right now and our weather will suck until mid-April. Reasonable, but not exotic, ingredients are available.

This would b a fresh-water Steelhead from Lake Huron and not from the West Coast .

Want to stay up to date with this post?

Recommended From Chowhound