Learn how to cook trout quickly and easily in a frying pan, with a delicious, rich sauce of garlic, butter, and soy sauce.All the flavors meld together in this exceptionally tasty trout recipe! Cooking Different Types of Trout Figuring out how to cook trout properly really depends on what type and size you’re working with.Large, thick fillets of lake trout or steelhead, which are ocean-going rainbow trout a lot like salmon, reaching 15-20 pounds or even larger, call for one approach, while the smaller rainbow or brook trout caught in streams and rivers—usually 6 to 15 inches long—require another.

Even farm-raised rainbow trout are typically harvested at around 15 inches (38cm) and 1 ½ pounds (680g), though you can also find them sold as smaller fillets.For large trout, fillets make sense.Cooking a 10-pound fish whole just isn’t practical.

These big fish get filleted and portioned like salmon.But for smaller trout (1 pound and under), I’ve always felt that filleting seems wasteful.The fish gave its life for your meal, so I believe in using as much of it as possible.

Trout Fishing Memories My experience cooking trout goes back to childhood fishing trips where I grew up in the Catskills—up in Sullivan County, New York.While there’s world-class fly fishing throughout the region (The Catskills is considered the birthplace of American fly fishing!), as a kid, I stuck to smaller streams where I could fish from shore and hop along the rocks w

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