The smoking of trout, salmon and other types of fish was originally devised as a means of preserving it in the days before refrigeration, freezing and vacuum packing. The delicious flavours ...

Not even the fanciest restaurant with the most masterful chef can top freshly caught, freshly prepared fish on the shoreline of a pristine lake or river. But wilderness gourmets face a serious ...

When it comes to fixing a fast dinner, I go with trout fillets. A rich, fatty fish, trout is as flavorful as salmon but the thinner fillets cook off in a jiff. Most often sold skin-on, the fish has a ...