In the Roberts household, you could track the advancement of trout season by the number of milk cartons piling up in the freezer. My father had decided that the best way to freeze a fish was to float ...

High Country anglers often practice catch-and-release, but sometimes a meal of fresh fish is just what the doctor ordered after a long day on the river or a tough day on the lake. Below are a few ...

His Restaurants: Mateo Tapas, Vin Rouge, St. James and Mothers & Sons, all in Durham, N.C. What He’s Known For: Unpretentious cooking rooted in European traditions and the South’s bounty. Bringing new ...

In this elegant tartare from chef Larry Feldmeier at The Bristol in Chicago, buttery soft fresh trout is combined with fennel, red onion, yellow bell pepper, and cucumber, and then coated in a bold ...

Anna Hezel, author of "Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados, offers "Sunday Morning" viewers her recipe using tinned seafood. She writes: "Topped with neon orange ...

The fish takes center stage in Sheri’s delicious Hot Smoked Trout and Potato Soup recipe. The fish takes center stage in Sheri’s simple, but flavor packed Hot Smoked Trout and Potato Soup recipe. The ...

Trout fishing is as much about the ritual as it is about getting fish. However you fish — whether by fly or bait — it’s about capturing the right moment, knowing your target and enjoying the game. On ...

With intensive salmon farming falling out of favour, restaurateurs and home cooks are beginning to appreciate the oft-overlooked trout - Liz & Max Haarala Hamilton Salmon farming has been linked to a ...

The foot-long brown trout wriggled lazily as I pulled it out of the deep, slow eddy beneath the giant willow tree and placed the beautiful trout in a nearby snowbank to keep him fresh. Half of my ...

When trout season rolls around each spring, be sure to visit the Max Creek Hatchery stand at Union Square Greenmarket. Owner Dave Harris sells the brook and rainbow varieties fresh or smoked from a ...

Wallsé chef Kurt Gutenbrunner's savory take on a traditional Austrian breakfast crêpe makes an elegant New Year's hors d'oeuvre. In a medium bowl, whisk the flour with ¼ teaspoon of salt and the sugar ...