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Honest Kitchen: Trout

Honest Kitchen: Honest, whole food cooked from scratch. Simple, delicious and sometimes from the wild side. Robin, Erin and Michelle often prepare wild game, mushrooms, berries and other foods they harvest, grow or buy locally. Regardless - come cook with us. Copy this paragraph (please leave the links) into your blog and leave your link in comments each Wednesday so everyone can visit.

I will get to how I got the trout in a little bit, but let's skip ahead to how to eat it!

I did not get photos of how we cleaned it, but it was literally three cuts; two angled from the front side fins towards the head to remove the head and one up the belly to remove the guts.  This is what it will look like.  Look at those spots!

Since I wanted to quickly cook this fish up, I didn't bother buying any lemons or trying to make it fancy.  I washed the fish down, and dredged it in some flour, salt and pepper, making sure to get both sides.

Then, melt some butter in a frying pan over medium heat.

Put that fish in there and cook it for 5-8 minutes on each side.  To be honest, I did not keep track of the time but watched for the color of the flesh to change from pink to more opaque and for the smell to start making my mouth water.

Since this was the first fish that I have ever caught and cooked, I let the fish cook a little longer than I thought I should have just to make sure that it was done.

It was also the first time I have ever de-boned a fish!  And I was successful in getting every one of those little buggers out before I ate the fish.  I didn't worry about making anything to go with it, I ate it straight off the bone with my fork. 

It was one of the easiest things that I have done and for someone who is just getting into fishing, it was surprisingly easy.  Maybe if it were a bigger fish, then I would have been in trouble, but this guy was fantastic!


  1. Erin, loved your post.

  2. Doesn't it taste better when you've harvested it yourself? Well worth the work!

    I made Blueberry Rhubarb Crumble this week.


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