For best results with your Harrietta Hills Rainbow Trout, follow these handling tips:
Fresh Trout should be glistening and clean smelling, never “fishy” or “strong”.
Purchase Trout last before going home, and if you anticipate a delay, ask to have it packed on ice.
Store fresh Trout in the coldest part of your refrigerator (usually the back of the lowest shelf). Buy Trout no more than two days before you intend to cook it.
When cooking, remember HOT and QUICK, as overcooking dries out the Trout. Make sure that you pre-heat before using any cooking method.
Trout is very versatile and lends itself to almost any method of preparation. Follow these tips for delicious Trout every time:
Baking: Bake Trout at a fairly high temperature (400-500 F) for the least amount of time possible. Moisture can be enhanced by basting with oil or sauce.
Broiling: Broil Trout about 4 inches from heat source. Baste with oil or sauce before and during broiling. Do not turn.
Grilling: Preheat oiled Grill. (DO NOT cover grill with foil). Grill Trout on meat side until half-done, turn carefully. Baste as necessary with oil or sauce.
Poaching: Barely cover Trout with liquid. Enhance flavor by adding wine or spices. Cook, but do not boil.
Saute’: Use a small amount of oil and pre-heat the pan. Place Trout meat side down and saute’ until browned, then turn and brown skin side.