The main reason to fillet a trout (instead of gutting it) is for better flavor on the plate. Joe Cermele How do you fillet a trout? To be honest, most of the time you don’t. Trout are notoriously ...

Trout, with its delicate, flavorful white flesh, has found its way into a variety of dishes at restaurants and on dinner tables in Lancaster County. Chefs say it’s tasty pan-seared as a fillet, or ...

In Creole cooking, often you will find a mixture of seafoods used as garnishing on sauteed or baked fish. You may wish to substitute crawfish or shrimp for the crab in this recipe, or even combine all ...

BATON ROUGE, La. (WAFB) - Speckled trout can be prepared a variety of ways. In Louisiana, it is popular to fry fish, but this recipe requires a simple pan-sauté, then it’s topped with a rich brown ...

Hi Mountain Seasonings continues to come out with great new flavoring mixes for fish and game, as well as a pile of tasty recipes to use them. I recently enjoyed the results of the company's recipe, ...

To clean and fillet the trout, you first need to eviscerate it: use the scissors to cut the belly and proceed straight up under the head, then use your hands to gather the innards and remove them.

Today we'd like to show you how to fillet a trout. We're filleting a rainbow trout, but this fillet method works for any kind of trout; lake trout, brown trout, etc. Follow our ongoing fishing ...