Trout are a delicious addition to any meal. Known for their tasty and tender meat, the trout is easy to prepare as it is not a bony fish. Trout are covered in a slimy layer that protects the fish from fungus and infection. The slimy outer layer makes it more difficult to handle the fish. If you are cooking with fresh fish, start by removing the slimy layer to help expedite the cleaning process.
Fill a container of bucket with enough water to completely cover the trout.
Add 1 tsp. sea salt per gallon of water. Mix the salt until it has dissolved.
Place the trout into the bucket and lightly rub the skin to remove the slimy residue. Rinse in clean water when done.
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Wash the trout before you begin filleting as the trout will be easier to handle.
Nicole Fotheringham has been a writer since 1997. She was born in South Africa and began as a reporter for the "Natal Mercury" and "Cape Argus" newspapers. Fotheringham has a master's degree in English literature from the University of KwaZulu-Natal.