Pescatarian Thanksgiving Recipe:  Steelhead Trout Stuffing with Hudson Valley Steelhead Trout with fennel, leek, shallot, dill, tarragon, thyme and parsley.

Dive into a delicate and flavorful crudo of Turbot, paired beautifully with heirloom tomatoes, pickled shallots, and fresh basil.

How to Salt-Bake Whole Rainbow Trout

Start by cleaning and drying the whole rainbow trout, then stuff the cavity with herbs and lemon slices for added flavor. Create a thick layer of salt on a baking tray, place the fish on top, and cover it completely with more salt. Bake in a preheated oven until the salt crust hardens and the fish is cooked through.

Extracting the Fillets

Once the salt-baked rainbow trout is cooked, carefully crack open the salt crust and remove the fish. Gently peel away the skin and carefully extract the fillets, being sure to remove any bones. The flesh should be tender and moist, perfect for serving as a main dish.

Final Thoughts

Salt-baking whole rainbow trout is a simple yet elegant way to prepare this delicious fish. The presentation is stunning, and the flavor is unmatched. With a little finesse, you can extract the fillets with ease and impress your guests with a dish that is both beautiful and delicious.

Seafood 102 - Intermediate level seafood cooking technique: Learn how to "Butterfly" whole Rainbow Trout.  We debone a Smoke n Chimneys Rainbow Trout and then broil it on high to perfection using a digital cooking thermometer to create the ideal...

Dive into the delightful preparation of a Turbot dish paired with brown rice and cream sauce

Seafood 101 Pan Sauce Basics: How to make a delicious easy pan sauce when searing white fish like Barramundi, Branzino, Halibut, Cod or Sablefish.