We get our fish from Mt. Lassen Trout Farm. Mt. Lassen Trout Farm has been producing the finest quality rainbow trout and steelhead since 1949. They are a family company with a highly trained and dedicated staff that is committed to providing a sustainable, healthy product for generations to come.



1 ½ Tbsp Cajun seasoning

1 ½ Tsp light brown sugar

1 ½ Tbsp olive oil

Salt and pepper to taste


Mix Cajun seasoning and brown sugar, sprinkle on flesh side of fish. Heat olive oil in non-stick pan over medium heat.  Add fish, seasoned side down and cook undisturbed until blackened, about 3-4 minutes. Turn fish and cook until opaque about 1 minute more.  Take from pan and de-bone, transfer to plate.


2 whole trout, cleaned with heads, tails and fins removed.

1 Tbsp olive oil

1 Tbsp kosher salt

2 Tbsp ground pepper

2 untreated cedar planks, ¾ inch thick and about 10-12 inches long.


Place cedar planks in cool water and soak for 2 hours or longer.
Preheat grill to medium-high heat (about 400 degrees F)
Brush trout, inside and out, with olive oil and season with salt and pepper.
Place onto planks with belly side down.
Place planks over indirect heat and grill until fish reaches 120 degrees (internal temp) This is approximately 20 minutes.  Remove from grill let sit for 5-10 minutes then debone And serve.


4 trout

9 Tbsp butter

½ tsp salt

Fresh ground pepper

¼ cup sun-dried tomatoes

2 Tbsp capers

2 Tbsp chopped parsley

juice of 1/2 lemon


For direct grilling build charcoal fire and place cast-iron skillet on hot coals

Melt 3 Tbsp butter in medium pan and dip trout in butter, salt and pepper

Place trout flesh side down in hot skillet, cook 1 ½ minutes.  Turn trout to skin side down

And cook about 1 ½ minutes until flaking.

Remove pan from coals.  Set aside.

Debone trout and transfer to platter

Add remaining 6 Tbsp butter to original pan, brown 30 seconds.

Add sun-dried tomatoes, capers and parsley to this butter

Add lemon juice (white wine is optional)

Stir 1 minute, simmer until sauce reduced to half.

Drizzle sauce over trout


1 Tbsp olive oil per each fish cavity

Lemon or lime slices

Vegetable oil for grill

Salt, pepper (your optional spices)


Pre-heat grill for direct-heat grilling over medium high heat.

Drizzle cavity of each fish with 1 Tbsp olive oil, season with salt and pepper

Stuff fish cavity with lemon or lime slices or any other spices of your choice.

Fasten each fish opening with tooth picks or wooden skewer, pre-soaked in water.

Make diagonal slashes on both sides of fish.  Rub both sides of fish with olive oil, season with salt and pepper.

Brush hot grill with vegetable oil, immediately place fish on grill.  Cook until flesh along gills on undersides turns opaque about 5 to 7 minutes.

Turn fish cook on other side and grill 5 to 7 minutes more.

Take off grill, debone and place on plate.


2 to 4 trout, cleaned

2 to 3 Tbsp butter, melted

1 Tbsp lemon juice

2 Tbsp parsley

Salt and pepper to taste


Preheat grill medium to medium high heat

Lay out sheets of aluminum foil, place fish in center of foil about 2 inches apart

Sprinkle with melted butter, lemon juice, salt and pepper

Season with parsley

Or you can put lemon slices and onion slices, or any spices of your choice, inside fish

Fold foil around fish, crimp ends to seal

Place fish (in aluminum) on grill for about 15 minutes or until cooked through

Debone and place on serving plate


½ to 1 cup vegetable oil, for frying

2 to 4 trout

½ tsp salt

¼ tsp lemon pepper seasoning


2 Tbsp butter

1 Tbsp lemon juice


Heat oil in large pan over medium-high heat

Season trout with salt and lemon pepper, dredge in cornmeal to coat

Add trout to hot skillet and cook until browned on both sides, turn once about 8 minutes total

Add lemon juice

Debone trout and transfer to serving platter


6 to 8  eggs

3/4 cup smoked trout (deboned) and chopped

1/2 cup cream cheese

1 Tbsp chives, chopped

1 Tbsp dill weed

2 Tbsp butter

Salt and pepper to taste


Mix eggs, trout, cream cheese, chives, dill and pepper

In a large skillet melt butter over a medium heat.  Add egg mixture and cook until fluffy.

Serve immediately


Veri Veri Teriyaki Sauce

Apple or Cherry wood chips


Clean trout, remove heads and tails and cut in half

Leave skin on trout

Pat dry

Place trout in pan to marinade in veri veri teriyaki sauce overnight

Soak apple or cherry chips in water for several hours

Heat smoker on low temp

Before placing trout on grills pat dry

With cover on, smoke trout at lower temp for several hours until trout are firm


1 ½ gallons water

1 cup brown sugar

1 cup salt

4 to 5 pounds trout

1 pound chips, hickory, cherry or apple


Dissolve salt in 1 gallon water, place fish in salt water with brown sugar and put in refrigerator for 1 hour.

Remove trout, rinse and dry thoroughly.

Soak hickory chips in 2 quarts of water for several hours or overnight.

Use a covered grill with low heat.  Cover heated coals with 1/3 of chips.  Put fish skin side down on well – greased grill about 4 inches to 6 inches from coals.

Close grill hood and open vent to circulate smoke.  Add additional hickory chips as needed.

Smoke trout at 105 to 175 F for 1 hour.

Depending on smoker, trout is done when it flakes easily with fork.


2 whole trout, cleaned

Sea salt and black pepper or any other spices of your choice

¾ cup sliced mushrooms

¼ cup green onion

Garlic to taste

2 Tbsp olive oil


Season trout on all sides with salt and pepper

Combine mushrooms, green onions and oil in bowl, mix well

Spoon mixture in cavity of trout, grease broiler pan (preheat first)

Place trout on pan and broil until golden on each side, turning once 8 to 10 minutes total

Debone and place on serving platter


½ cup Mayonnaise

2 Tbsp lemon juice

¼ cup diced sweet pickles

1 tsp dill


Add all ingredients together, mix and chill at least 1 hour


3 to 4 trout, cleaned

2 Tbsp lime juice

1 Tbsp brown sugar

1 Tbsp soy sauce

1 Tbsp fish sauce

Coriander (optional)

1 Tbsp sesame oil

½ tsp red pepper flakes

1/3 cup chopped cilantro

1 lime


Preheat oven to 450 F

Mix in medium bowl: lime juice, fish sauce, sugar, oil, soy sauce, coriander and pepper.

Add trout to mixture completely coat, cover and refrigerate for 15 minutes.

Remove trout from marinade and transfer to a lightly greased baking pan.

Bake fish until it flakes, about 10 minutes.

Debone trout and serve with lime and cilantro.


4 (4-6 ounce) skin on trout fillets

1 1/4 teaspoons table salt (or less)

1/2 teaspoon pepper

1/4 cup all purpose flour

2 tablespoons vegetable oil

8 tablespoons unsalted butter

1/2 cup sliced almonds

2 teaspoons grated lemon zest

4 teaspoons lemon juice

2 tablespoons chopped fresh parsley


Pat trout fillets dry with paper towels.

Sprinkle with salt and pepper

Place flour in shallow dish working with 1 fillet at a time, dredge both sides in flour. Shake off excess and transfer to a large plate.

Heat 1 tablespoon oil in 12 inch nonstick skillet over medium heat. Place 2 fillets ski side down in skillet and cook until golden. Repeat with other fillets.

Transfer cooked fillets to a plate.

Now add butter to the now-empty skillet until butter is golden. 1-2 minutes

Stir in almonds, swirl in almonds, swirl around skillet until almonds are golden brown.

Remove skillet from heat, stir in lemon zest and juice.

Pour sauce over fillets and sprinkle with parsley.


1 pound cooked, flaked and deboned trout

2 Tbsp red bell pepper, diced

2 Tbsp green bell pepper, diced

¼ diced onion (red or yellow)

1 egg, slightly beaten

¼ cup panko plus more to coat patties

2 Tbsp olive oil


Saute red bell pepper, green bell pepper and onion in small pan.  Transfer to large bowl and mix in beaten egg, trout meat (flaked) and dill weed.  Gradually add panko, salt and pepper to taste.

Form fish mixture into patties, coat with remaining panko.

Heat olive oil over medium-high heat, then place patties in oil.  Cook until firm and golden.  Flip patties once to cook on other side.

Serve with Tartar Sauce or Katsu Sauce.


1 pound boneless-skinless trout fillets, cut into ½ inch pieces

1 ½ cups lime juice (12 limes)

2 Tbsp chopped cilantro

2 Tbsp rice vinegar

1 Tsp sugar

Salt and pepper to taste

1 mango

1 avocado

1 tsp toasted sesame oil

1 tsp toasted sesame seeds


In a large bowl combine trout and lime juice making sure the trout is fully submerged

(add more lime juice if necessary)  Cover with plastic wrap and refrigerate 6 to 8 hours.

In another large bowl combine the cilantro, vinegar, sugar and 2 tsp salt.

Drain the trout and reserve ¼ cup lime juice.  Add trout and reserved lime juice to the cilantro mixture and toss.  Season with pepper.  Cover and refrigerate at least 1 hour or overnight.

Just before serving, peel and dice mango and avocado, mix ceviche to this.

Drizzle with sesame oil, sprinkle sesame seeds.


8 oz smoked or plain trout meat, deboned

½ cup cream cheese

½ cup sour cream

1 Tbsp horseradish

1 Tbsp minced red onion

½ lemon juiced


Mix all ingredients and chill at least 1 hour