TROUT COOKING CENTER

If you can fry up a hamburger then you can prepare trout that is both enjoyable to eat and one of the healthiest foods to eat. Because of the delicate taste of trout it affords more ways to prepare it then most any other food.

Trout are rich in omega three fatty acids, which can assist in maintaining or lowering a lower cholesterol level. They offer a good amount of protein, minerals and vitamins A and D. The natural oils in trout aid in healthy skin and hair.

Trout have been raised since the 1800s as part of our Aquaculture here in the United States. Today millions of pounds of trout are raised to provide to the demand of restaurants and stores.

There have been cases where trout fishermen have reported that trout caught in our streams or lakes have had a “muddy” or “sharp” taste. In general this comes from trout that have been caught within days of heavy run off or an algae bloom. In most cases this taste disappears within a couple days of the water clearing.

The sooner trout are consumed after catching the richer the taste. This is avoided to a degree in aquaculture world by fast flash freezing which is difficult for the average fishermen. Our best bet is to keep the trout alive until we can clean them then place them into the freezer as soon as possible.

When freezing trout the enemy of keeping the best possible taste is allowing air to be trapped between the fish and the wrapping. Also a wrapping material should be used that does not allow air to transfer through the material. The best bet is to use a plastic wrap that is tightly wrapped around the fish. Then over wrap with aluminum foil. This plastic wrap will push out nearly all of the air but over time air can migrate through the plastic wrap. The aluminum foil stops any air movement. This method also avoids freezer burn that can render part or all of a fish useless.

PAN-FRIED TROUT

This is about the easiest way to cook trout and the final product can be a delight if a little care is taken.

Allow your trout to thaw out in the refrigerator over night in the freezing wrap. When you are ready to cook get out your cast iron skillet and add a small amount of separated butter or light oil (corn or peanut). Heat the butter/oil to a medium heat. While the oil is heating get your trout out of the refrigerator, unwrap, rinse under cold water, place on paper towels.

Depending on your taste you can roll the fish in any of these; crushed oatmeal, crushed saltines, cornmeal, crushed HiHo crackers, or my favorite “Don’s Chuck Wagon Onion Ring Mix”. Each of the fore mentioned ingredients produces a cooked trout with a unique taste.

Additional flavor can be had by squeezing a little lemon or orange juice into the cavity if you are frying a whole fish. If you are frying fillets hold the juice until the trout is removed from the skillet.

Take your trout and dredge them through the coating you selected. The coating will be thin but enough to add great flavor to the cooked trout but not over powering the natural taste of the trout. After checking to make sure your oil is hot enough slowly place your trout into the skillet. Cook about three minutes and then turn over. After two additional minutes cooking take a fork and see if the trout flakes real easy. If needed continue to cook but check every 30 seconds for proper doneness. Once done quickly remove the trout and place on paper towel to remove any excess butter or oil.