Name this fish

Looks white inside the mouth that means it’s a rainbow and it looks like a Male fish.
 
Small, radiating spots covering the entire tail = rainbow 100% of the time. Saw Coho mentioned, Coho have very few spots on the tail and usually they spots will be only on the upper portion.

Josh
 
Trevor M said:
Here is a simple trout recipe I do WHEN I have trout. (I don't have any this year)

What you need:

Olive oil (or olive oil spray)
1 green onion chute cut in half length wise per fish being cooked.
your trout, cleaned and butterflied (opened up with the halves still attached)
1-2 lemons, sliced
4 fresh parsley or dill sprigs (if you don't have, you can use the store bought already prepared ready to use stuff, which is what I do)
Salt and freshly ground black pepper. (I have both a salt and a pepper grinder which is what I use.)
I also use garlic spread

PREPARING THE TROUT>> take the head off, remove the innards, was thoroughly. I score the skin on each fillet. (for those who maybe don't know, that means taking a knife across the skin from back to belly, head to tail, lightly, just enough to open the skin to allow the flavors to penetrate into the flesh, 1 to 2 finger widths apart depending on how big the fish is) Season both sides, inside and out, with salt, pepper, parsley (or dill) sprigs, lightly smear some garlic spread over the top (skin) and bottom (inside the belly) place the halved green onion into the belly, (should be 1 chute per fish, 2 for bigger fish, cut in half) along with lemon slices down the middle of each fish.Then lightly oil both sides of the fish with oil.

Pre-Heat the oven to 400 degrees F. Cut two sheets of heavy duty aluminum foil that are larger than your fish. (I also spray my tinfoil lightly with an olive oil spray to reduce and sticking to the foil by the fish.) Place trout, skin side down, on each piece of foil. (TINFOIL SHOULD BE SHINY SIDE UP WITH THE FISH LAYING ON IT SO THAT WHEN YOU CLOSE IT UP, THE DULLER SIDE OF THE TINFOIL IS TO THE OUTSIDE AS YOU PUT IT IN THE OVEN)

Fold up the foil by grabbing at the edges and crimping together to make a packet.

Place onto a baking sheet, and Bake for 10 to 15 minutes, checking one packet after 10 minutes. The flesh should pull apart (flake) easily with a fork. Place each packet on a plate. Open carefully as the escaping steam can burn you. Gently remove the fish by either using a spatula, or sliding the fish onto the plate and then pour some of the trapped juices over it. Serve with more fresh herbs and lemon slices.

Want to "fancy it up" a bit? Forget the serve with more fresh herbs and lemon slices part, and either make from scratch a hollandaise sauce, which can be problematic, so I suggest just buying a hollandaise sauce mix which can be found in most spice sections of most grocery stores and follow the directions on that packaged stuff and serve with a hollandaise sauce ladled over the middle 1/3 to 1/2 of the fish, then garnish with a lemon slice twisted (cut the lemon slice from the middle to one edge and twist) and some parsley, cilantro, or chopped green onion. I usually serve it with a side of rice. What you put in the rice, if anything, is up to you.

I've used this recipe with Lakers, Rainbows, and Arctic Char.
Click to expand...
Just wondering do you remove the scales?
 
Curious said:
Just wondering do you remove the scales?
Click to expand...

Generally, unless the fish is massive, the scales a trout has are so thin that it's not necessary to remove them, but that's also a personal preference you'd have to make yourself. Some do, some don't. Personally, I don't, but I also don't eat the skin and I don't know anyone that does, so it doesn't make a difference. That said, if I were to catch and keep a trout that was big enough to require me to scale it, I wouldn't be doing anything other than cutting it into steaks anyways.

The way I look at it, if you're not going to eat the skin anyways, why expend that energy and potentially make a mess by scaling when its quicker and just as easy to just skin the fillet running my blade between the skin and the fillet like you would a walleye or perch, or just leave the skin and scales on and cook it as indicated in the recipe I gave. Most times in restaurants, much like you find at the grocery store, they come scaled already.
 
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