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 ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Often less expensive than fillets, whole fish are sustainable and impressive centerpieces for entertaining. Photo by Victor ...

The foot-long brown trout wriggled lazily as I pulled it out of the deep, slow eddy beneath the giant willow tree and placed the beautiful trout in a nearby snowbank to keep him fresh. Half of my ...