FIELD

on one side and cut through the skin and meat all the way to the spine, leaving 11/2 inches between cuts. Turn the fish over and continue the cuts, meeting prior cuts atop the back. With a sharp knife, cut through the spine at each cut, cleanly removing each steak.

No matter how you clean trout, they can be fried, smoked, baked, poached or grilled, and so much can be done with the meat once it’s cooked. Cooking time varies based on the size and thickness of cuts.

IT’S ALL IN THE TASTE

Be it in streams, rivers, ponds or lakes, with spinners, worms or flies, there are many places and many ways to pursue trout this time of year. There’s more than one way to clean them too, which ultimately reveals just how tasty trout can truly be for all to enjoy. ASJ

Editor’s note: For signed copies of Scott Haugen's popular book, Bank Fishing For Salmon & Steelhead, visit scotthaugen.com. Follow Scott on Instagram and Facebook.

TIME

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