Trout Tips


From Lake To Freezer…
Provider Founder, Kirstie Pike loads another brown to the freezer.”We literally eat trout at least once a week. Many people don’t care for the taste of trout, but I have found that cooking it in olive oil split side down until lightly browned, then flipping the fish to both sides for light browning makes it very easy to remove the bones. Once cooked, carefully grab the spine at the base of the head and slowly peel the spine and all ribs from the meat. Then scrape the skin from the meat! The process literally leaves very few bones behind. Pick any visible bones then mix butter, lemon, lemon pepper, tajin, cilantro and green onions! You now have a PERFECT blend for fish tacos and salads!”Like that fishing tank??
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