I'm a catch-and-release guy, too, but when it comes to snagging a rainbow out of a cool, gin-clear mountain stream, all bets are off. Trout Almondine with a side of wild rice and green beans is the fare of the evening. They are the most succulent, mild fresh-water fish that the Lord ever graced us with. Always swimming, always drawing spring-pure, gurgling water thought their gills, living on a diet consisting mostly of small water bugs. And built like little submarines to do so. Their scales are so miniaturized to allow for hydrodynamic navigation in their native environment, it's generally - and understandably - called skin. But catfish they ain't. They are the
Filet Mignon of North American freshwater cuisine. And you can quote me on that.
I like Trout rolled in corn meal and pan-fried up, next to hash browns, and two eggs sunny-side up first thing in the morning.
They are the Filet Mignon of North American freshwater cuisine. And you can quote me on that.Rainbows are delicious, but it would be a tough call to rate them over Walleye, or Lake Trout from the Great Lakes.