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Something that helps to take away a little bit of the "muddy" taste is to smoke them. That is what I used to do when I fished stocked lakes with trout/rainbow. While the trout is cooking, season the non-skin side with salt, pepper and some of the tarragon. For the Brine: Combine one gallon water, brown sugar, soy sauce, salt and pepper and stir until salt and sugar are dissolved. Depending on the thickness of the fillets, cook for approximately 3 - 4 minutes until the skin is crispy. Edit. I used to have one of these to be exact. Farm raised trout can be fine, it mostly depends on the quality of water and how long they have been there. Flip the trout fillets over and cook for 2 - 3 minutes or until the fish is perfectly cooked through. Brine the

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