by Jared Garrett

Created on: April 29, 2007   Last Updated: December 30, 2011

If you hate fish, read this article! One of the main reasons those who hate fish dislike it so much is because it has that nasty 'fishy' flavor. This flavor really is detected by both the mouth and nose, and it can turn you off your meal faster than you can say "Fish on!" But, there is a fish for you if you are one of these people. It is trout, and there is no better way to cook it then the way I will describe right now.

Usually you catch trout while fly fishing in a stream or river. The water in these streams and rivers is freshwater, which makes the fish in it taste less fishy. Once you catch your trout, you want to keep it fresh by tying it tightly to a length of rope and then anchoring the rope but letting the fish stay in the water.

Once you are finished fishing, get your fire going. You want to use a cast iron skillet, so when the fire has died down to very hot coals, set your skillet above them. While that fire was doing its thing, you should have sliced open the trout and cleaned it out. Once cleaned, go ahead and slice it into two fillets or some small trout steaks. With the fish ready and your skillet hot, you are ready to go.

Get some kind of fat: butter, beef suet (my favorite) or whatever. Melt it in the pan and when it is sizzling, slap those trout fillets, or steaks, into the pan. After thirty seconds to a minute, turn the steak over. If you are using fillets, don't bother. Put some butter over the top of the fillets and then splash a little lemon juice on them. The trout should cook for round about five minutes... don't overcook it. When the flesh flakes apart easily, but still looks moist, it is ready.

Serve that fish and eat it while still good and hot. The 'fishy' flavor will not be at all detectable, and the trout will melt like butter in your mouth. Oh, and by the way, I like a bit of sourdough bread with my trout.

Learn more about this author, Jared Garrett.
Click here to send this author comments or questions.