trout
Lake Titicaca Is Lousy with Trout
Trout—better known as trucha in the area around Lake Titicaca—can be found in many of the restaurants near the border of Bolivia and Peru, but it was an American who introduced the invasive fish here.
Why Trout Is Turning Blue in an Old Garage in Queens
Blue trout is a rarely-encountered, almost forgotten classic in which a live trout is knocked cold, gutted, then poached in vinegar court-bouillon, which turns its skin a glassy indigo color. But M. Wells Steakhouse is keeping the fishy tradition alive...
Humanely Killed Fish Tastes Better
The meat of rainbow trout that had been killed in high-stress situations spoiled faster than fish that were killed swiftly.
I Milked a Trout
Typical caviar production involves catching fish, killing and gutting the creatures to access thousands of deliciously salty eggs. But at the Yarra Valley Caviar Farm in Australia, their methods are more humane and weird when it comes to extracting...
Vegetarian Fish Could Be the Biggest New Development in Sustainable Seafood
In attempts to curb overfishing, researchers have found that fish such as trout, yellowtail, walleye, and Atlantic salmon can survive, and even thrive, on vegetarian and fish-free diets.
Watch Us Go Fishing With John Besh in New Orleans
On a lazy Saturday, why not take a vicarious voyage to the bayou? We've got just the ticket—and chef and hunter extraordinaire John Besh is leading the way.
Keep It Canada: Quebec
In this episode of Keep It Canada, Matty heads to the Quebec countryside to give new meaning to the term "locally sourced ingredients"—then prepares a feast with his loot.
Chef's Night Out: Sean John of Spur Tree
Sean John brings out his 60-year-old chef Victor—who almost never drinks—for piña coladas, trout, brisket fried rice, and oyster shooters in the Big Apple, before cooking up a feast for guests.
Power Plants Are Boiling Salmon, Trout, and Sturgeon Alive
Waterside power plants and industrial facilities draw billions of gallons of water each day to generate electricity. But all kinds of fish and animals get sucked up, too, only to be crushed to death or boiled alive.
Chicago's Fish Shacks Are Going Up in Smoke
Before Middle Americans started chowing down on “bacon-paloozas” and “quadruple-patty” monstrosities, they lived on fish caught and smoked by local riverside shacks. Today, Chicago's Calumet Fisheries is one of the very last left standing.