Add Yahoo as a preferred source to see more of our stories on Google. The main reason to fillet a trout (instead of gutting it) is for better flavor on the plate. How do you fillet a trout? To be ...

Let this be the dish that converts you to cooking whole fish, which may require a trip to the fishmonger’s or seafood market. From "Deep Run Roots: Stories and Recipes from My Corner of the South," by ...

This stuffed whole smoked trout features tender, flaky fish stuffed with garlic and lemon, then smoked until golden! This easy recipe creates perfectly moist fish with just the right amount of smoke ...

1 good handful of fresh ramps, cleaned, cut into 1-inch pieces (reserve some of the green tops for cooking with potatoes) De-bone the whole trout if necessary, leaving them whole. Season the cavity ...

Make sure the fillets are clean and pat dry with a paper towel. Season the fillets on both sides with salt and pepper. Then brush both sides of the fillets with the compound butter (recipe below). You ...

DEAR PERSNICKETY fish-eating readers: This column is not for you. It’s for people like me — who love to eat fish on the bone. Call us the pickers and grinners club. As a card-carrying member, I could ...

While cuisine from Louisiana tends to fall into either the Creole or Cajun description, local ingredients from the land, bayou and coastal waters are the highlight. Fresh satsumas (a variety of ...