Broiled trout is a quick and easy way to cook trout fillets too large for a frying pan, too thin to stand up to the grill. Here’s how to master this technique.
One of the best ways to use the trim on a salmon or trout is to make trout cakes with it. This is a simple, homey recipe for that.
I am not a fly fisherman. I don’t like kayaks. I am scared of grizzly bears. But in search of trout, I bested all three of these fears and hangups.
Never have I gone so far, or endured so much, for so little. But do I regret my trip to the Canadian Rockies? Not in the slightest.
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.