Cooking Trout Tips


Here are some general rules in preparing & cooking trout :
  • Fresh trout should be glistening, flawless and clean smelling. The flesh should be firm and spring back when pressed. Pack your trout on ice for the trip home. Fresh trout should be in the coldest part of your refrigerator (32°) and use quickly--within two days. Otherwise freeze for no longer than three months.

  • To thaw trout— Gradually defrost overnight in refrigerator. Avoid thawing at room temps. To thaw quickly immerse in cold water for about an hour. Use fresh trout immediately NEVER RE-FREEZE trout. This will impair flavor!

  • Baking—To preserve flavors and moisture bake trout at moderately high temperatures. 400° to 450° F for the shortest period of time. Enhance moisture with seasoned oil. Test for doneness by probing with a fork. Do not turn.

  • Broiling—Never place trout closer than 4 inches from source of heat. Baste well with a basting oil or sauce before and during cooking. Broil 8 to 10 minutes. Do not turn.

  • Grilling—Season to taste or baste trout with a selected sauce before and during grilling. Place trout on grill approximately 4 to 6 inches from charcoal. Cooking time depends on size but will be 1 to 2 minute per oz of trout. Cook naturally folded, not open even if boned, unless otherwise directed by recipe. 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. To help prevent sticking use a non-stick spray.

  • Poaching— Immerse trout in a liquid barley covering it. For a flavor bonus, add wines or other liquids. DO NOT BOIL.

  • Pan-frying— Use a small amount of hot vegetable oil, about 1/8 inch deep in a heavy fry pan. Roll in coating and fry lightly a moderate temperature until browned on one side. Place meat side down first. Turn and brown second side. Do not overload skillet. Trout is done when flaky.

  • Deep Frying— Fill fryer about 1/2 full of oil. Use light breading. Fry at 325° to 350° until trout is brown and flakes easily.


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