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
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.
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.
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