Oven-roasted, hot-smoked or topping a jacket potato, trout is winning favour over salmon for its sustainability and delicate flavour ...

Gut the trout, fillet carefully, wash and dry well. Season with salt and freshly ground pepper. Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown.

If you're looking for a fish you can easily substitute for any kind of salmon, the flaky steelhead trout should be your new go-to purchase.

Spread out on a tray and roll the trout fillet pieces in the nuts to coat. Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side, or until golden ...

In a large skillet, heat 2 tablespoons of the oil until shimmering. Add 3 trout fillets skin side down and press with a spatula to flatten. Cook over high heat until the skin is crisp, 3 minutes.

Mentored Youth Trout Fishing Day is slated for March 29 ... the commissioners voted to eliminate the requirement for leaving ...

Do not pay extra for smoked fish when you can easily make it at home. Delicate in flavor and moist, smoked fish can be used ...

Cooking “en papillote” in paper is a classic French method that creates moist and tasty fish every time. I like to use this ...

Place one of the trout fillets, skin-side down, on the line of sugar and salt. Sprinkle another portion of the salt and sugar mixture all over the fillet, then wrap in the cling film. Repeat the ...

Generously salt and pepper the trout, and lay the fillets skin side down on a wire rack.Start a fire in a Weber grill with 10 to 15 coals. Let the coals burn until the temperature reaches 150 to ...

For a simple recipe that can be prepped in under 10 minutes, Diana Henry in The Telegraph suggested baking trout fillets in the oven and serving with a generous spoonful of "crab cream" – a ...