Recipes

Do You Have a Recipe to Share?

We would love to add your recipes for fish to this page.  If you have a great recipe to share, send the recipe to marla@northcountrywebsitedesign.com and your recipe will get added to this page!  Thank you!

Fish Fundamentals

Serving Size - One 6-8 ounce trout. Shelf-Life - Fresh trout may be kept in the refrigerator at an even, cold temperature for one to five days. Freezing - To freeze trout, wrap in portion-size packages, as air-tight as possible. Freeze as quickly as possible. Store at 0° F or below. Success in freezing fresh trout depends a great deal on the handling the trout receives from stream or lake to freezer. Live trout should be cleaned as soon as possible after being taken from the water, then kept very cold either in refrigerator or packed in ice, until ready to freeze. Thawing - To thaw trout, allow the fish to sit four to six hours in refrigerator or two to three hours at room temperature prior to cooking. Do not "speed" thaw trout in water. Alternatively, trout may be thawed in the microwave. To use the microwave method, place trout in shallow glass baking dish and cover with plastic wrap. Microwave at DEFROST (40% power) for 50 seconds. Turn, cover, and microwave another 1 1/2 minutes, or until trout is pliable on outside, yet icy in center. Let stand, covered, three minutes (times are for one trout). Once trout thaws, it should be used immediately.  NOTE: Never refreeze trout after thawing - this will impair flavor.    

Baking

To preserve flavor and moisture in the flesh, bake trout at a moderately high temperature 400° to 425° F, for the shortest period of time. Enhance moistness and flavor with a seasoned oil; or many baked recipes call for sauces or stuffing. Test for doneness by probing with fork. Trout that is done will flake easily. Do not turn.

Broiling

Never place trout closer than 4 inches from the source of heat. Baste well with a basting oil or sauce before and during cooking. Broil (skin side up) 8 to 10 minutes, depending on thickness. Do not turn.

Grilling

Season to taste, or baste trout with selected sauce before and during grilling. Place trout on grill approximately 4 to 6 inches from hot charcoal. Cooking time varies with size of trout and temperature of grill. Allow about 1 to 2 minutes per ounce of trout. Cook naturally folded, not open, even if boned, unless otherwise directed. To turn, trout will roll  easily on its rounded back. To remove from grill, slide spatula under trout from head to tail. To test for doneness, check inside that no pink is left. Trout that is done will flake easily with a fork. (NOTE: to help prevent sticking, spray grill with a non-stick product.)

Pan Frying

Use small amount of hot vegetable oil, about 1/8 inch, in heavy fry pan. Roll in coating and fry lightly, or saute, at a moderate temperature until browned on one side. Turn and brown second side. Do not overload pan. Trout is done when it flakes easily with a fork.

Deep Frying

Fill fryer about half full with oil. Use light breading (flour and/or cornmeal) or thin batter (a thick batter absorbs fat). Fry in deep oil at 325° to 350° F until trout is brown and flakes easily with a fork.

Microwave

To cook, rinse and pat dry. Place trout in shallow glass baking dish. Cover with plastic wrap. Microwave at HIGH for 2 1/2 to 3 1/2 minutes. Let stand, covered, 2 minutes to finish cooking (times are for 1 trout). Trout should flake easily with a fork when done.

Cheese Stuffed Trout

1 cup sliced fresh mushrooms 1/2 cup chopped green onions, or onion 1/4 cup grated Parmesan cheese 4  6-8 oz. whole trout, boned Salt and pepper   In small bowl, combine mushrooms, onion and cheese; spoon into cavity of each fish. Season with salt and pepper. Securely close cavities with toothpicks or skewers to keep stuffing inside. Place on lightly greased broiler pan. Broil 4 to 5 inches from heat about 5-10 minutes on each side or until fish flakes easily. Serves 4. TIP: Fish fillets may be substituted for whole fish. Coat fillets with flour or dry pancake mix. In large skillet, saute mushrooms and onion in small amount of oil until slightly tender; move to one side of skillet. Add fillets and fry until fish flakes. Serve fillets topped with mushrooms and onion; sprinkle with Parmesan cheese before serving.

"Barbs" On The Stump Trout Fry

Remove trout from ice bag - wipe or pat dry. Season inside and out. Use large fry pan, preferably square. To have a throw away pan, pull 30-36 inch aluminum foil from roll, fold neatly in half to double thickness. Bend edges up 1 inch. Place on LEVEL outdoor grill - spray with non-stick product. Add vegetable oil or margarine 1/8 inch deep and cook at low to medium heat 5 minutes per side. FAVORITE ADDITIONS: Onions, mushrooms, flaked almonds, grated cheese. SERVING SUGGESTIONS: Bread, beans, fried potatoes --- COLD BEER!

Have a favorite recipe? Share it with us and you could see it here!

Copyright  2017 Watersmeet Trout Hatchery & Fish Farm. All rights reserved. For any website problems, contact North Country Website Design.
Watersmeet Trout Hatchery, Fish Farm, Upper Peninsula of Michigan, Fish Hatchery, Pond stocking, lake stocking, Watersmeet Michigan, pond fish stocking, lake fish stocking, Rainbow trout, Brook trout, Brown Trout, Blue Gill, Yellow Perch, Largemouth Bass,
Blue Gill, Yellow Perch, Largemouth Bass, Smallmouth Bass, Fathead Minnows, Crappie, Walleye, Catfish, hybrid bluegill, Watersmeet MI, Northern Wisconsin, U.P. of Michigan, Upper Michigan, Large mouth Bass, Small mouth Bass, windmills, Windmill Aeration S
Watersmeet Trout Hatchery, Fish Farm, Upper Peninsula of Michigan, Fish Hatchery, Pond stocking, lake stocking, Watersmeet Michigan, pond fish stocking, lake fish stocking, Rainbow trout, Brook trout, Brown Trout

Recipes

Do You Have a Recipe to

Share?

We would love to add your recipes for fish to this page.  If you have a great recipe to share, send the recipe to marla@northcountrywebsitedesign.com  and your recipe will get added to this page!  Thank you!

Fish Fundamentals

Serving Size - One 6-8 ounce trout. Shelf-Life - Fresh trout may be kept in the refrigerator at an even, cold temperature for one to five days. Freezing - To freeze trout, wrap in portion-size packages, as air-tight as possible. Freeze as quickly as possible. Store at 0° F or below. Success in freezing fresh trout depends a great deal on the handling the trout receives from stream or lake to freezer. Live trout should be cleaned as soon as possible after being taken from the water, then kept very cold either in refrigerator or packed in ice, until ready to freeze. Thawing - To thaw trout, allow the fish to sit four to six hours in refrigerator or two to three hours at room temperature prior to cooking. Do not "speed" thaw trout in water. Alternatively, trout may be thawed in the microwave. To use the microwave method, place trout in shallow glass baking dish and cover with plastic wrap. Microwave at DEFROST (40% power) for 50 seconds. Turn, cover, and microwave another 1 1/2 minutes, or until trout is pliable on outside, yet icy in center. Let stand, covered, three minutes (times are for one trout). Once trout thaws, it should be used immediately.  NOTE: Never refreeze trout after thawing - this will impair flavor.    

Baking

To preserve flavor and moisture in the flesh, bake trout at a moderately high temperature 400° to 425° F, for the shortest period of time. Enhance moistness and flavor with a seasoned oil; or many baked recipes call for sauces or stuffing. Test for doneness by probing with fork. Trout that is done will flake easily. Do not turn.

Broiling

Never place trout closer than 4 inches from the source of heat. Baste well with a basting oil or sauce before and during cooking. Broil (skin side up) 8 to 10 minutes, depending on thickness. Do not turn.

Grilling

Season to taste, or baste trout with selected sauce before and during grilling. Place trout on grill approximately 4 to 6 inches from hot charcoal. Cooking time varies with size of trout and temperature of grill. Allow about 1 to 2 minutes per ounce of trout. Cook naturally folded, not open, even if boned, unless otherwise directed. To turn, trout will roll  easily on its rounded back. To remove from grill, slide spatula under trout from head to tail. To test for doneness, check inside that no pink is left. Trout that is done will flake easily with a fork. (NOTE: to help prevent sticking, spray grill with a non-stick product.)

Pan Frying

Use small amount of hot vegetable oil, about 1/8 inch, in heavy fry pan. Roll in coating and fry lightly, or saute, at a moderate temperature until browned on one side. Turn and brown second side. Do not overload pan. Trout is done when it flakes easily with a fork.

Deep Frying

Fill fryer about half full with oil. Use light breading (flour and/or cornmeal) or thin batter (a thick batter absorbs fat). Fry in deep oil at 325° to 350° F until trout is brown and flakes easily with a fork.

Microwave

To cook, rinse and pat dry. Place trout in shallow glass baking dish. Cover with plastic wrap. Microwave at HIGH for 2 1/2 to 3 1/2 minutes. Let stand, covered, 2 minutes to finish cooking (times are for 1 trout). Trout should flake easily with a fork when done.

Cheese Stuffed Trout

1 cup sliced fresh mushrooms 1/2 cup chopped green onions, or onion 1/4 cup grated Parmesan cheese 4  6-8 oz. whole trout, boned Salt and pepper   In small bowl, combine mushrooms, onion and cheese; spoon into cavity of each fish. Season with salt and pepper. Securely close cavities with toothpicks or skewers to keep stuffing inside. Place on lightly greased broiler pan. Broil 4 to 5 inches from heat about 5-10 minutes on each side or until fish flakes easily. Serves 4. TIP: Fish fillets may be substituted for whole fish. Coat fillets with flour or dry pancake mix. In large skillet, saute mushrooms and onion in small amount of oil until slightly tender; move to one side of skillet. Add fillets and fry until fish flakes. Serve fillets topped with mushrooms and onion; sprinkle with Parmesan cheese before serving.

"Barbs" On The Stump

Trout Fry

Remove trout from ice bag - wipe or pat dry. Season inside and out. Use large fry pan, preferably square. To have a throw away pan, pull 30-36 inch aluminum foil from roll, fold neatly in half to double thickness. Bend edges up 1 inch. Place on LEVEL outdoor grill - spray with non-stick product. Add vegetable oil or margarine 1/8 inch deep and cook at low to medium heat 5 minutes per side. FAVORITE ADDITIONS: Onions, mushrooms, flaked almonds, grated cheese. SERVING SUGGESTIONS: Bread, beans, fried potatoes --- COLD BEER!

Have a favorite recipe?

Share it with us and

you could see it here!

Copyright  2017 Watersmeet Trout Hatchery. For any website problems, contact North Country Website Design.
Watersmeet Trout Hatchery, Fish Farm, Upper Peninsula of Michigan, Fish Hatchery, Pond stocking, lake stocking, Watersmeet Michigan, pond fish stocking, lake fish stocking, Rainbow trout, Brook trout, Brown Trout, Blue Gill, Yellow Perch, Largemouth Bass,