Smoking a lake trout (a/k/a mackinaw) is a lot like smoking a salmon, but I recently had the chance to smoke a couple fish in Manitoba, Canada with some Cree Indians and learned a lot about the process.
Little mountain trout, grilled simply and served simply. This is one of the iconic foods of the outdoors, one technique you should master if you chase these little torpedoes of quicksilver. Here’s how to grill trout without it sticking.
Fish meatballs! What’s not to love? This is a German version, doable with pretty much any fish that swims, and it’s served with a bright, herby green sauce that is traditional in Hesse. Remember the Hessians from the War of Independence? That’s them.
Every spring I create a dish that celebrates spring’s colors, which for me are green and gold. Here is this year’s edition, a trout dish that is as simple as it is pretty.
Trout with morels, ramps and fiddleheads is a classic combination – all are in season at the same time, and in the same place. Even in the High Sierra, we have our own rendition, with bracken fiddleheads and Sierra wild onions. I call this dish Sierra Spring.
Live long enough and you will start forgetting about all those fish you’ve caught over the years. It takes a rare combination of time, place and fish to vault one from that nameless school and into your memory. It all came together recently for me in Nevada with a monster trout.
One of the cool things about salmon is that it is rich enough to make rillettes with, especially when you use belly meat and the trim from around the bones. This is a pretty classic version, with both smoked and fresh salmon or steelhead trout.
Ya gotta love ice fishing in California. First of all that it exists, second that you can fish through 2 feet of ice wearing a T-shirt, third that you can catch gorgeous rainbow trout. And when you do, you should treat them simply – with brown butter, parsley and lemon.