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Stuff snapper with salt and a rosemary sprig; rub the fish with oil, garlic, and dried rosemary; and sprinkle both sides with breadcrumbs plus more oil. Grill until golden and serve with lemon ...
The lake trout (Salvelinus namaycush) [2] is a freshwater char living mainly in lakes in northern North America. Other names for it include mackinaw, namaycush, lake char (or charr), touladi, togue, and grey trout. In Lake Superior, it can also be variously known as siscowet, paperbelly and lean. The lake trout is prized both as a game fish and ...
The Lahontan cutthroat is native to the drainages of the Truckee River, Humboldt River, Carson River, Walker River, Quinn River, and several smaller rivers in the Great Basin of North America. [6] These were tributaries of ancient and massive Lake Lahontan during the ice ages until the lake shrank to remnants such as Pyramid Lake and Walker ...
The brook trout (Salvelinus fontinalis) is a species of freshwater fish in the char genus Salvelinus of the salmon family Salmonidae native to Eastern North America in the United States and Canada. [3][4] Two ecological forms of brook trout have been recognized by the US Forest Service. [3] One ecological form is short-lived potamodromous ...
A fish boil is a culinary tradition in areas of Wisconsin and along the coastal Upper Great Lakes, with large Scandinavian populations. Fish boils enjoy a particularly strong presence in Door County, Port Wing and Port Washington, Wisconsin. The meal most often consists of Lake Michigan or Lake Superior whitefish (though lake trout or salmon ...
The Rocky Mountain cutthroat trout (Oncorhynchus virginalis), formerly lumped in with the cutthroat trout (Oncorhynchus clarkii) [2][3][4][5][6] as one species with multiple subspecies, is a fish species of the family Salmonidae native to cold-water tributaries of the northern [7] and southern [8] Rocky Mountains, as well as into portions of ...
En papillote. En papillote (French pronunciation: [ɑ̃ papijɔt]; French for "enveloped in paper" [1]), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote.
The splake or slake (Salvelinus namaycush × Salvelinus fontinalis) is a hybrid of two fish species resulting from the crossing of a male brook trout (Salvelinus fontinalis) and a female lake trout (Salvelinus namaycush). The name itself is a portmanteau of speckled trout (another name for brook trout) and lake trout, and may have been used to ...