The brook trout is a small member of a large family of fish and can be found under such names as brookie, salter, squaretail, golden speckled and native trout. A member of the salmon family, the brook trout averages only 8 ounces and 8 to 10 inches in length but has been known to grow to 14 ½ pounds and 31 inches. It lives in cold streams and ponds throughout eastern United States. The brook trout is greenish to brown in color with a specked sides and reddish fins and belly. It is the state fish of Michigan, New Hampshire, New Jersey, New York, Pennsylvania, Vermont, Virginia and West Virginia .
The brook trout has a firm flaky meat with a very mild flavor and a moderate fat content and remains moist after cooking. People usually cook them whole because of it’s smaller size . The best way to cook brook trout is to bake, saute, broil, steam, panfry or poach. Click on a link below for easy ways of cooking.
For information on other fish and how to cook them go to http://tocookafish.com/fish-index. However if you need information on shellfish check out http://tocookashellfish.com/.