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In a food processor, combine the egg yolks with the vinegar, water, mustard, garlic and ½ cup of the trout and puree until smooth. With the machine on, gradually drizzle in the olive oil until ...
The most common types of smoked fish in the US are salmon, mackerel, whitefish and trout, although other smoked fish is also available regionally or from many ethnic stores. Salmon, mackerel and herring are universally available both hot-smoked and cold-smoked , while most other fish is traditionally preserved by only one of the smoking methods.
6 oz skinless smoked-trout fillet, flaked into 1-inch pieces (1 cup) 3 oz pitted Picholine olives, chopped (1/2 cup) 1 / 4 cup drained capers; 1 cup grated Pecorino Sardo cheese, plus more for garnish
Lake trout (Salvelinus namaycush), like brook trout, belong to the char genus. Lake trout inhabit many of the larger lakes in North America, and live much longer than rainbow trout, which have an average maximum lifespan of seven years. Lake trout can live many decades, and can grow to more than 30 kilograms (66 lb).
Cutthroat trout Brook trout Sockeye salmon. Family Salmonidae (Salmon, trout, and whitefish) Least cisco (Coregonus albula) Cisco (Coregonus artedi) Arctic cisco (Coregonus autumnalis) Lake whitefish (Coregonus clupeaformis) Bloater (Coregonus hoyi) Atlantic whitefish (Coregonus huntsmani) Broad whitefish (Coregonus nasus) Shortjaw cisco ...
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, laker, and grey trout.
Trout (charr) or Dolly Varden Salvelinus malma (iqallugpik [Kuskokwim, Yukon], yugyaq [Bristol Bay] in Yup'ik, iqalluyagar in Cup'ig) were usually cooked fresh and dried. [10] Lake trout Salvelinus namaycush (cikignaq) were usually cooked fresh and dried. [10] Sheefish or inconnu Stenodus nelma (ciiq) were preserved by drying, smoking, and ...
Fish can be prepared in a variety of ways. It can be served uncooked (raw food, e.g., sashimi); cured by marinating (e.g., ceviche), pickling (e.g., pickled herring) or smoking (e.g., smoked salmon); or cooked by baking, frying (e.g., fish and chips), grilling, poaching (e.g., court-bouillon) or steaming. Many of the preservation techniques ...