When storing fresh fish, wrap it in an airtight package and stow it in the coldest region of the refrigerator. Eat fresh fish within two days after purchase. When you are ready to prepare the trout, follow the 10-minute rule. For every inch of thickness, cook fish for 10 minutes. The tail is much thinner, so turn it underneath to provide a uniform thickness.
Experts recommend cooking fish lightly and gently.
Overcooking toughens the flesh. When the thickest part of the fish flakes easily, it's done. Trout can be microwaved, baked, broiled, grilled, poached or pan-fried. The sweet, light flavor of trout is delightful with minimal additions, and the thin fillets make it the ultimate fast food in terms of cooking time. Scott McGlinchey, chef-owner of Heaven City restaurant in Mukwonago, offers a favorite restaurant recipe as a special summer trout dish.