Got a dozen or more rainbow trout in the freezer. Don't have a smoker. Anybody have any ideas as to how to get the "Fishy" taste out
of rainbow trout. I read post from last year using fillets of Lakers 20-28". These clean rainbows are 12"-18". Tried the cookbook's "Trout Almondine"
and the kids say it still tastes like "Kitty food". Have to make room for the salmon this Spring. Any ideas?
Thanks,
Speedy