**Trout are Very Boney-Please use caution with small children**

Skin will peel off after trout is cooked, then meat will flake off the bones. You can run meat through fingers to insure complete bone removal before plating.

Recommended seasonings for each recipe are listed in bold for purchase today or you can mix it up with seasonings you all ready have.

Grilled Trout (Our personal favorite)

Coat the inside of the fish with our Wild River Trout Seasoning add a few pats of butter; wrap loosely in foil so steam can escape. Cook on a very hot grill (4-5 min on each side for a 10” trout or 7-8 min of each side for a 12” trout)

Smoked Trout After smoking 1 small trout (~8 oz) can be used for the trout dip below

Mix a packet of our Wild River Trout Brine Mix with 1 gallon of ice water in a glass or plastic dish add fish and refrigerate for 8-12 hours. Thoroughly rinse trout to remove all brine solution, pat fish dry; place fish on a cooking rack and return to the refrigerator for 4 hours to dry(this is an important to properly smoke fish). Allow fish to warm to room temperature.

While smoker is preheating to 180 degrees; apply a light coat of dark maple syrup inside the cavity of the fish, coating both sides; apply liberal amount of Cajun Cowboy Seasoning inside. Prop open the cavity of the trout with toothpicks and place rack in smoker. Cook until the fish reaches an internal temperature of 145 degrees basting several times with more maple syrup.

You can serve hot or chill fish a couple of hours to serve cold.

Trout Dip

Combine 8 oz smoked trout (skinned and flaked off bone), 8 oz cream cheese (softened), 1/3 cup sour cream, 1 green onion (finely chopped), 1 tbsp Worcestershire sauce, 1/2 tsp lemon juice, 1 tsp Garlic Pepper Seasoning, 1 tsp Trail Dust Seasoning, 1/4 tsp Cajun Cowboy Seasoning (or more if you like more kick). Cover and refrigerate for 30 min. Serve with crackers.

Baked Trout

Preheat oven to 375 degrees and line a baking sheet with parchment paper. Stir together lime zest, lime juice, honey, oil, Cajun Campfire Seasoning, and salt in a small bowl. Brush mixture onto the meat inside the cavity of the trout. Cook 12-14 min for 9-11” trout or 16-18 min for 12-14”. Serve with fresh lime wedges and chopped cilantro.

Trout Tacos

Combine ¼ C olive oil and 1 Tbsp Spicy Lime Blend Jerky Seasoning in a bowl. Pour mixture inside cavity of trout, coating it well on both sides. Marinate for 20 minutes. In separate dish combine 2 C chopped fresh mango, 1 chopped red onion, ½ C cilantro leaves, juice of one lime, and 1/4 tsp of Taco Seasoning. Refrigerate. In another bowl add 1/4 teaspoon of Spicy Lime Blend Jerky Seasoning to the prepared Hi Mountain Ranch dressing and mix well.  Refrigerate. Heat a non-stick skillet over medium-high heat.

Place the fish and oil into the hot pan. Cook the fish for 2-3 minutes on each side. Separate meat from skin and bones. Leave meat in skillet to finish browning turning over once after fish is nicely browned. Flake the fish into bite-sized pieces.

Fill each warmed tortilla with approximately 1/4 cup each of the flaked fish and mango mixture. Top with a drizzle of spicy ranch dressing and some crumbled queso fresco or feta cheese. Garnish with lime wedges and serve.