There are many ways on how to enjoy your trout, from having fun and relaxing way of trout fishing up to the moment it touches your tongue and you savor made-in-heaven trout dishes. All trout recipe starts with a fresh trout, preferably catched that same day. Trout Recipes do not required sophisticated cocking methods or expensive herbs and spices to be delicious. Just pay attention to every single and special detail while you read this trout recipes. When it comes to cooking trout a simple trout recipe is the key.
With their thin skin and tiny scales, trout do not need scaling, and are often cooked whole. Trout found in clear rushing streams are probably the most popular sport fish. Some species, such as Pacific Coast steelhead, are anatropous, meaning that they live part of their lives in salt water, part in fresh. Most trout sold in fish markets are farm raised, and the taste varies with conditions on the farm. The flesh varies from pink to white, depending on what the trout has been fed. Quality trout is easy to recognize. Fresh trout never smells fishy, it smells fresh. The eyes should appear bright and clear, almost alive. The gills should be reddish, and the skin covered with clear, slippery slime. Very fresh trout should be so slippery they are difficult to hold. Fresh trout flesh will give slightly when you press it with a finger, then spring back into shape. Keep trout cool on the trip from the catch point or market to your house. Never let it stay un refrigerated for long. To store trout, remove packaging, rinse fish under cold water, and pat dry with paper towels. Fish deteriorates when it sits in its own juices, so place it on a cake rack in a shallow pan filled with crushed ice. Cover with cling wrap or foil and set in the coldest part of the refrigerator. Trout will store well this way for up to two days. Read more on http://www.mothernature.com/Library/Ency/Index.cfm/Id/1979001