To clean and fillet the trout, you first need to eviscerate it: use the scissors to cut the belly and proceed straight up under the head, then use your hands to gather the innards and remove them.

Grilling salmon is a simple technique to ensure flavorful, flaky fish every time. Salt your fish at least 10 minutes prior to grilling, and keep the skin on to help keep it moist. Cook your salmon to ...

To prepare the salmon trout in pistachio crust, clean and chop the shallot (1), then soak it in a bowl with equal parts vinegar and water (2) to soften its flavor. Take the cleaned trout fillets with ...