Gut the trout, fillet carefully, wash and dry well. Season with salt and freshly ground pepper. Melt the butter in a frying pan, fry the trout fillets flesh side down until golden brown.

Spread out on a tray and roll the trout fillet pieces in the nuts to coat. Heat the oil and butter in a small frying pan and fry the trout for about four minutes on each side, or until golden ...

The Pennsylvania Fish and Boat Commission approved several new easements as it prepares for the first day of trout season.

Cooking “en papillote” in paper is a classic French method that creates moist and tasty fish every time. I like to use this ...

Mentored Youth Trout Fishing Day is slated for March 29 ... requirement for leaving a 2-inch by 2-inch piece of skin on each filet. Instead, fishers must leave the filets intact at their full ...

A good fillet knife—and knowing ... I release most of the fish I catch, but there’s nothing as rewarding as selectively ...