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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.