Description
Rainbow trout raised in flow-through spring water outside of Ingram. They come to us whole and alive-fresh on the truck twice a week. We gut them, take the backbone and the rib cage out, and leave the two sides joined at the skin so the fish opens flat like a book. The head comes off unless you ask us to leave it on.
Butterflied trout wants fast dry heat. Salt it fifteen minutes ahead, lay it flesh-down in a hot pan with butter for two minutes, flip to skin-side and give it three more. It is done when the thickest part behind the shoulder flakes with light pressure, around 135F. Stuff the cavity with lemon and dill first if you are baking it instead, twelve minutes at 425F.
Specification
- Source: spring-fed hatchery, Ingram, Texas
- Prepared: gutted, butterflied, backbone and ribs removed
- Grade: 10 to 14 oz whole fish
- Sold by: the fish
- Never previously frozen
Storage
Trout is delicate and does not hold. Cook it within two days. We do not recommend freezing it, the texture goes soft.
Elena Marsh (verified owner) –
Having the backbone already out makes this a fifteen minute dinner. Pan, butter, lemon, done. The skin was crisp and the flesh was pink and clean.
R. Halvorsen (verified owner) –
Nice fish and a good size for one person. There are still a few fine pin bones along the top edge, which is normal for trout but worth knowing if you are serving a kid.
Bianca Ortiz (verified owner) –
Asked them to leave the heads on and they did without any fuss. Grilled four of these over mesquite and it was the best thing I cooked all summer.