The main reason to fillet a trout (instead of gutting it) is for better flavor on the plate. Joe Cermele How do you fillet a trout? To be honest, most of the time you don’t. Trout are notoriously ...

BATON ROUGE, La. (WAFB) - Speckled trout can be prepared a variety of ways. In Louisiana, it is popular to fry fish, but this recipe requires a simple pan-sauté, then it’s topped with a rich brown ...

Trout, with its delicate, flavorful white flesh, has found its way into a variety of dishes at restaurants and on dinner tables in Lancaster County. Chefs say it’s tasty pan-seared as a fillet, or ...

Hi Mountain Seasonings continues to come out with great new flavoring mixes for fish and game, as well as a pile of tasty recipes to use them. I recently enjoyed the results of the company's recipe, ...

To clean and fillet the trout, you first need to eviscerate it: use the scissors to cut the belly and proceed straight up under the head, then use your hands to gather the innards and remove them.

A glint of silver and a flash of fractured light — blue, green and red — mark the spot where a moment before a fish had been. In the dappled fast-water world of mountain streams, the rainbow trout ...