Trout Tips
For best results, remember these Trout Tips...
 Trout Don't Need to be Scaled...Removal
of the tiny scales also removes the thin coat of natural jelly around the scales that
allows the trout to be breaded without using any type of liquid
Use Mild Flavored Oils...Off-flavors
in fats can be transferred to the taste of the trout. Best fats include butter,
hydrogenated shortening, peanut or corn oils.
Hot and Quick...Trout fried
at a low temperature absorbs too much fat. The best temperature is 325 to 350F.
Don't Overcook...Trout
should be moist and fork-tender. Overcooking dries out and toughens the fish. Trout is
done when it flakes easily when probed with a fork.
To
assure good flavor and texture when preparing trout, follow these...
Handling How-To' s
Fresh Trout...should be
glistening, flawless and clean smelling. The flesh should be firm and spring back when
pressed. When buying whole trout, look for bright red gills and shiny skin. Whether you
buy fresh or frozen, buy it last before heading home. If you'll be delayed, have it packed
on ice. Store fresh trout in the coldest part of your refrigerator (usually the lowest
shelf at the back or in the meat keeper) as close to 32F as possible. Use fresh trout
quickly; within 2 days.
Packaged Frozen Trout...should be rock-hard, clear of ice
crystals, having no white spots indicating freezer burn and showing no signs of thawed
juices. Packages should be clean and tightly sealed. Store at 0 F or below for no more
than three months.
To Thaw Trout...gradually
defrost in the refrigerator overnight. Avoid thawing at room temperature. To thaw quickly,
seal fish in a plastic bag and immerse in cold water for about an hour OR microwave on the
"defrost" setting, stopping when fish is still icy but pliable. Once trout
thaws, it should be used immediately. NEVER RE-FREEZE TROUT AFTER THAWING...this will
impair flavor.
One
of the most appealing characteristics of trout is the variety of ways it can be cooked.
For best results follow these basic...
Preparation Pointers
Baking...To preserve flavor
and moisture in the flesh, bake trout at a moderately high temperature, 400' to 450'F, for
the shortest period of time. Enhance moistness and flavor with a seasoned oil; or many
baked recipes call for sauces or stuffings. Test for doneness by probing with a fork. Do
not turn.
Broiling...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 8
to 10 minutes, depending on thickness. Do not turn.
Grilling... 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. 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 non-stick product.)
Poaching...Immerse trout in
liquid barely covering it. For a flavor bonus, add wines or other liquids. DO NOT BOIL.
Boiling will destroy the delicate flavor.
Pan-Frying...Use a small
amount of hot vegetable oil, about I inch, in heavy fry pan. Roll in coating and fry
lightly, or saute, at a moderate temperature, until browned on one side. Place meat-side
down first. Turn and brown second side. Do not overload pan. Trout is done when it flakes
easily with a fork.
Deep Frying...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 350F until trout is brown and flakes
easily with a fork.
Microwave ... Microwaving is
especially suited to the high temperature and short time required for cooking trout.
Always thaw trout completely to ensure even cooking. Cover fish with plastic wrap, but
turn back one corner to allow venting. Cook at HIGH for 5 to 6 minutes per lb. for one
whole fish; increase time for a larger number of fish. Allow to stand 3 to 5 minutes to
complete cooking.
an informative 40 page recipe book packed with delicious recipes and information about
trout.
Remember ... trout is a healthy choice
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