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Trout Dinner

November 5, 2021

I am writing this post because over the years I have seen many, many people who simply don’t know how to prepare a trout for dinner. They ruin it completely and go through the rest of their lives hating trout for dinner. Here are some very simple guidelines:

  1. Start by using a very fresh fish. A trout that has been sitting in a butcher’s case for days won’t bring the results you want. Look at the skin. Is it dry? If so, take a pass. A trout should have a glossy skin and glassy eyes. I prefer to catch my own but many markets have acceptable trout.
  2. Obviously, be sure the trout has been properly cleaned. That involves removing the internal organs and that black looking stuff on the inside of the back bone. I prefer to remove the gills as well but remember to leave the head and tail attached.
  3. Place the tout in a pan or in the oven on a well buttered or greased pan. Consider putting a couple of lemon wedges in the body cavity or perhaps a slice of onion.
  4. Cook at a medium heat until the eyes are completely white. That’s one reason to leave the head on; it tells you when the trout is properly cooked.
  5. Remove the entire fish from the pan with a spatula and place onto a large plate or cutting board. Grasp the tail with a paper towel or glove and pull gently up while separating the flesh from the bones with a fork until you reach the head. Turn the fish over and repeat until you have two filets and the complete skeleton of the fish, including the head and tail. Discard the latter. This is the other reason you want to leave the head and tail intact initially.
  6. Serve with some fresh herbs, a side of your choice and enjoy.

One crucial thing to remember is that all fish continue cooking a little after you remove them from the heat. Many folks over-cook trout, failing to understand this important point. On the average, the fish will continue to cook approximately two minutes after being removed from the heat.

Trout make a beautiful, nutritious dinner if prepared properly. The use of salt and lemon will bring out the natural flavors. People who have well prepared trout most always come back for more; people who prepare them poorly usually head for McDonalds.

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Read author Allen E. Rizzi’s latest books available at Amazon.com

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12 Comments
  1. Would you believe I have never cooked one? This is good to know, as i need to eat more fish.

    Liked by 2 people

  2. What an excellent tutorial, Allen! I do like trout and most fish that are cooked properly. I don’t fish anymore, but if I find a nice looking fresh one at the market, I’ll give your tips a try.

    Liked by 1 person

  3. Sounds good. 🙂 I’ve always just pan-fried trout, mostly brook trout. Best tasting fish, in my opinion.

    Liked by 1 person

  4. I did have some trout served to me like that at a fancy (for me) restaurant in Berchtesgaden, Germany. The waiter deboned it as you described right at my table. It was delicious.

    Liked by 1 person

  5. I’d have to dip it in chocolate to get Becky to eat it. She nearly passes out when I open a can of sardines in her presence. “You can lead a horse to water . . . “ 🙂

    Liked by 2 people

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