Cooking Directions
How to Prepare Fresh Trout
*To defrost, please remove your trout from the freezer and place them in the refrigerator a day before you would like to enjoy them.
PANFRIED
Get your pan hot and grease with plenty of butter. Lay the trout in and salt and pepper the fish, cook on medium low heat and cover, flip after a few minutes and salt and pepper the other side.
When the meat easily pulls off the bone and is a nice white color the fish is done! Squeeze some fresh lemon juice on top and enjoy!
IN THE OVEN
Place the fish on a baking sheet, rub down with olive oil, and season with salt and pepper to taste. Place it in the oven for 20 minutes at 400 degrees.
ON THE GRILL
Rub the whole fish down with olive oil, then salt and pepper to taste. Get the grill hot and lay the fish on. Cook until done (about 5 minutes or more per side) and top with a squeeze of fresh lemon juice.
How to easily remove the bones before eating
Cook the trout any way that you desire until completely done (meat will be falling off the bones) gently grab ahold of the tail of the fish and slowly pull it towards the head, all the pin bones should come out fully connected to the backbone and the head of the fish!
What is left is a heap of beautiful cooked trout meat. The backbone, fins, and head are also wonderful for making a nice fish stock.
Preparing Smoked Trout & Trout Cakes
SMOKED TROUT
Our whole smoked trout and smoked trout fillets are 100% pre-cooked and ready to serve chilled or warmed up.
SMOKED TROUT CAKES
To panfry: Grease your pan with butter and fry over medium heat for a few minutes on each side until crispy and golden brown.
To bake: place on a baking sheet and bake at 375°F for 15-20 minutes.