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  1. From a Canadian that lives around 200 lakes filled with 30 diffrent fish types Mainly Brook And Rainbow trout ……..
    This recipe is a good one However Olive oil And a small splash of white vinegar, Lemon juice, flat leaf Italian parsley Fine chop Dill Fine chop And scraped/crushed Black pepper 1 to 2 mins before removing the fish Add this in You just want to slightly heat it while the fish is in with butter

  2. Trout is a favorite for me. I recently learned from a butcher in San Francisco that California law prohibits the sale of "wild" trout, from the state's waters. All California trout, sold by butchers/fishmongers, must be from "farms."

    He explained that allowing commercial fishing of wild trout would deplete the population in a very short time.

    Private fishermen can go for the river trout, to their hearts' content.

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