3 Reviews of Baked Trout

From: Chef #465962

On Mar 15, 2007

Absolutely wonderful. I substituted Sea Salt for regular salt.

From: Chef #468392

On Mar 19, 2007

Just like eating canned sardines! It's a great way to eat trout (or any smaller fish, I sure) without having to worry about picking the bones out. I've used the 6 hour, 250 degree cooking setting for a variety of trout recipes all with the same result. It's now as enjoyable to EAT trout, as it is to catch them (well, almost).

From: Calhoon

On Oct 28, 2007

Good way to bake trout, however the bones on my fish were not soft.