Trout Time!

by Krazy Chef Kurt Upton

It is summer again and fishing season is in full swing. I have been out, fishing when I can get away from the kitchen.

So I have been creating some new recipes and trying out some old. Fishing takes patience and a bit of skill, cleaning and cooking your catch takes just as much skill.

Being the fishermen and the chef has its advantages though, you know how fresh your fish is, how it was handled and where its from. I'm always trying to have the freshest products and you can't get fresher then caught, filleted and cooked miles from where it is captured.

Trout are common in most rivers, streams or creeks and with some practice and a license you could catch your own dinner. Chances are you could probably also find a fish market close by that has fresh quality fish that you could use if your not a fishermen or women.

But wild trout tastes a bit different and are usually smaller fillets. Like all fish, trout cooks very quick and is best suited to be cooked with high heat and fast. Here are a few of my favorite recipes for trout: