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What is the best way to prepare a large rainbow flecked trout for the dinner plate? Read on loyal trout lovers for here you will find, the best way to cook trout!

Fresh caught Colorado Rainbow Trout, one of the world's finest fish for eating. These beauties swim in the cold waters of many Colorado lakes, rivers and streams. Many a Gold Medal Stream holds the hearts desire of the trout gourmand! These streams are labeled Gold Medal for the vast amounts of beautiful, large trout caught within their waters.

Trout fishermen know where and how to catch these rainbow trout and anyone who loves to catch trout also has their own favorite ways to cook them.

Two of the best ways are here for your consideration.

#1-Pan-fried dredged in cornmeal/flour mixture

#2-Smoked over fruitwood or other sweet wood

Healthful and tasty, trout offers Omega3 fatty acids that help lower cholesterol. Trout meat is low in fat and high in vitamins A & D which helps us have beautiful hair and soft skin.

-PAN FRIED RAINBOW TROUT

Ingredients:

1 freshly caught trout per person

1 cup yellow corn meal

1 cup all purpose flour

Salt to taste

1/4 cup Olive oil

Directions:

Combine the cornmeal and flour and mix.

Place oil into a large skillet, place over high heat.

Cut heads off trout and discard. Rinse fish well under cold running water, making sure to remove all the long bloodline along the backbone. Pat dry with paper towels, to prevent the trout from steaming during frying process.

Sprinkle salt inside each trout and on both sides. Roll in cornmeal/flour mixture. Make sure to get this some of this mixture inside the fish too.

Place trout into hot skillet and reduce heat to medium high. Fry fish for 2-3 minutes per side. Increase heat to high for 1 minute per side, to crisp up the skin. Remove from heat and place trout on a serving plate.

Before serving remove fins on back and underbelly for easier eating.

Serve this delectable pan-fried trout along with Ranch-style Fried Potatoes w/Onions, Buttermilk biscuits, real butter and wild mountain honey!

-SMOKED TROUT

3-4 trout (2-3 lbs. each) heads removed

For the brine:

3 cups water

2 tbsp. seasoning salt

3 tbsp. kosher salt

1/3 cup white wine

Directions to brine the trout:

Pour and mix all the brining ingredients together well. Place fish into a deep rectangular pan deep enough to allow the fish to be completely submerged into brine. Pour brine over fish making sure brine can get to the inside of the fish. Allow trout to soak in brine 1-2 hours.

Dump brine off trout, rinse well

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