Hi,

The 8-12 inchers are the best. Just clean them, roll in flour, and fry in a pan in butter. Sometimes trout have a "muddy" or "river water" taste to them, it's not due to dirty water, etc, but a protein from their diet of insects. If you know the trout from a particular body of water have this flavour, and you don't want it, gut them and put them in heavily salted water and in the fridge over night. Flour and fry in butter the next day for breakfast. Good with bacon, toast, eggs. Yummm!

- Jeff