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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
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
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.
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.
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
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.
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.
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
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
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
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
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
FAVORITE ADDITIONS: Onions, mushrooms,
flaked almonds, grated cheese.
SERVING SUGGESTIONS: Bread, beans, fried
potatoes --- COLD BEER!
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