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Fresh trout has an unbeatable flavor no matter how it's prepared. Naturally low in fat, this fish compliments any meal!

NO FISHY SMELL
Like most other fish and seafood, trout is best prepared and cooked as soon as possible. The familiar "fishy" taste is usually attributed to lack of freshness.

To gauge the freshness of fish in a market or grocery store, let your nose do the work. Fresh trout has very little to no fishy smell. If you detect a strong odor, the fish is not fresh.

COOKING GUIDELINES
The most important thing to remember when cooking trout is to never overcook! Study cooking and heating guidelines carefully.

Adding some lemon juice to fish or sprinkling with lemon butter will help to cut down on the "fishy" taste.


FRIED TROUT
(Serves Four)
Cooking Time: 10 minutes

INGREDIENTS
2 pounds rainbow trout
1t Salt
1 Egg
1t Milk
1c Flour (or 1/2c flour/1/2c cornmeal)
Pepper

Prepare your fish by sprinkling the inside and out with salt and pepper. Set aside. Beat egg and milk together. Dip fish into the egg/milk and roll in flour. Place in frying pan that has been preheated with enough oil to cover the bottom of the pan. Cook on medium heat until golden brown, then turn.


BAKED TROUT
(Serves Four)
Cooking Time: 30-45 minutes in oven/10-12 minutes in microwave.

INGREDIENTS
2 pounds rainbow trout or trout fillets
1-8oz can of clam chowder
Garlic

Preheat oven to 350-degrees. Place fish in baking dish, fillet side up. Prepare clam chowder, adding crushed garlic (to taste) as it simmers. Pour clam chowder over fillets, cover and bake. Fish is done when it begins to flake easily with a fork. This recipe also works well using a standard microwave oven.


BLACKENED TROUT
(Serves Four)
Cooking time: 8-10 minutes

INGREDIENTS
Four trout fillets
1T paprika
2t salt
1t cayenne pepper
1/2t thyme
1t onion powder
1/2 T black pepper
1/2 T white pepper
1/2 t oregano
1/2 c butter
1t garlic powder
1t onion powder

Preheat skillet until hot. Combine all ingredients (minus fish and butter) into a medium sized bowl. Dip fillets in melted butter and then season with the mixture. Drop into hot skillet and cook 2-3 minutes on each side or until blackened.


LEMON PEPPER TROUT
(Serves Four)
Cooking time: 10 minutes

INGREDIENTS
4 fish fillets
2T Lemon Pepper or 2T lemon juice/2T white pepper
2T oil

Prepare fillets by rinsing them under water and drying with paper towel. If using juice and white pepper, coat fish by dipping into shallow bowl of lemon juice and sprinkling pepper. If using pre-mixed lemon pepper, sprinkle to taste. Fry in preheated skillet five minutes on each side or until it flakes easily with fork.


SIMPLE COATED TROUT
(Serves Four)
Cooking time: 15 minutes

INGREDIENTS
2 cups corn flakes
4 fish fillets

Wash and pat dry fish. Place corn flake coating into a ziplock storage bag, add fish and shake until meat is completely coated. Place on broiler pan, skin side down and bake at 350-degrees for 15 minutes.

GRILLED TROUT
(Serves Four)
Cooking Time: 6-10 minutes

INGREDIENTS
4 fish fillets
1T oil
Salt
Pepper
Seasoning

Preheat grill on high. Spray or brush fish lightly with oil. Add salt, pepper or seasoning to taste. Place directly on grill, fillet side down. Cook 3-5 minutes. Brush skin with oil. Turn fillets and cook an additional 3-5 minutes or until fish flakes.


Trout is an extremely versatile fish. Replace your usual fish or chicken recipes with trout. It is easily substituted in a wide variety of environments.