TAKE A DIP WITH YOUR TROUT

By Tiffany Haugen

Trout is one of the most versatile fish to cook, but sometimes presents issues when served whole due to the tiny pin bones. While it may not have the “wow” factor that a beautifully cooked filet of salmon has, mild trout can be prepared in many ways. When tossing into soups, pastas and dips, care should be taken to remove all the bones prior to adding trout to the dish. If grabbing a trout from the freezer, smoking or baking the fish will yield a firmer meat that’s easy to add to a quick appetizer or main dish.

When defrosting fish, always do so in the refrigerator to prevent the fragile meat from getting mushy. The slower that fish thaws out, the better the quality of the meat will be. Speaking of quality trout meat: With summer finally here, warm water temperatures will ensue in some shallow ponds – even streams. If the fish feels warm and has a thick slime layer, we like scaling and removing all the slime with a garden hose or the back of a filet knife, which is quick and easy to do.

2 cups cooked trout, bones removed and flaked

¼ cup mayonnaise

¼ cup Greek yogurt or sour cream

1 tablespoon fresh lemon juice

1 tablespoon fresh dill

1 tablespoon fresh herbs of choice (basil, chives and/or parsley)

2 teaspoons spicy mustard

½ teaspoon lemon zest

¼ teaspoon white pepper

¼ teaspoon granulated garlic

Additional fresh herbs for garnish

In a medium bowl, whisk mayonnaise, yogurt or sour cream, lemon juice and zest, herbs, mustard, pepper and granulated garlic until thoroughly combined. Gently fold in trout and mix until just coated. Serve immediately with crackers or keep refrigerated until ready to serve.

Editor’s note: alongside the fish right under the pectoral fin and behind the gill plate. Flip the fish over and repeat the same cut on the other side.

To order signed copies of Tiffany Haugen's popular book, Cooking Seafood, visit scotthaugen. com for this and other titles.

With the skin cut all the way around the head and gill plate, grab the trout in one hand, head in the other hand and break the neck at the cut, forcing the head toward the body cavity. The head, pectoral fins and all entrails are removed in one piece

Next, clean out the kidney – that long, dark purple organ running the length of the backbone on the inside of the fish. It’s encased by a subcutaneous membrane that holds it tight to the spine. Cut down the center from head to tail and scoop out the kidney. Force any remaining blood from the vessels and thoroughly rinse fish inside and out. You may choose to filet away the rib bones at this time.

Cooking Prep

With the trout cleaned, it’s time to prepare for cooking. Some folks like peeling off the skin and others like the skin on; try each to see what you enjoy.

Cooking a whole trout is one option, and many people like this because once cooked, the meat easily peels away from the skeleton. There will be some small pin bones remaining, which run perpendicular to the lateral line, and these can be eaten or removed once cooked. Trying to remove pin bones prior to cooking can separate the delicate meat.

You can also filet a trout. With the fish on one side, insert the knife at the base of the neck and – keeping the blade tight to the spine – slide it all the way to the tail. You’ll feel the blade cutting through pin bones as you go. Remove the entire filet, flip fish over and repeat. If you’ve not yet removed the ribs, it’s easily done by cutting underneath them with a sharp filet knife, or, again, they can be removed once cooked.

Trout can also be cut into steaks. Remove all remaining fins, position trout on one side and cut through the skin and meat all the way to the spine, leaving 1½ inches between cuts. Turn the fish over and continue the cuts, meeting prior cuts atop the back. With a sharp knife, cut through the spine at each cut, cleanly removing each steak. No matter how you clean trout, they can be fried, smoked, baked, poached or grilled, and so much can be done with the meat once it’s cooked. Cooking time varies based on the size and thickness of cuts.

IT’S ALL IN THE TASTE

Be it in streams, rivers, ponds or lakes, with spinners, worms or flies, there are many places and many ways to pursue trout this time of year. There’s more than one way to clean them too, which ultimately reveals just how tasty trout can truly be for all to enjoy. CS

Editor’s note: For signed copies of Scott Haugen's popular book, Bank Fishing For Salmon & Steelhead, visit scotthaugen.com. Follow Scott on Instagram and Facebook.

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