Eat Wisconsin Fish is sponsored by Wisconsin Sea Grant at the University of Wisconsin-Madison. Wisconsin Sea Grant supports scientific research, education and outreach to foster the wise use, conservation and sustainable development of Great Lakes and coastal resources.

Please visit, follow us on social media and become part of the sustainability conversation.


Eat Wisconsin Fish /  (Page 2)
Read More

Traditional Fish Boil

[vc_row][vc_column width="1/4"][vc_single_image image="7311"][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1/2 pound whitefish or trout or other firm-fleshed fish per person (after cleaning) 2 small-to-medium-sized red potatoes per person, unpeeled, with the ends tripped 1 medium onion per person, peeled but left whole 1/2 cup salt Large kettle, preferably with a wire basket   Directions:   Place potatoes and 1⁄4...

Read More

Farmed Rainbow Trout with Sesame, Garlic and Ginger

[vc_row][vc_column width="1/4"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   4 (6 ounce) fillets boneless, skinless rainbow trout or similar fish 2 teaspoons soy sauce To taste salt and pepper 1 teaspoon brown sugar 1 teaspoon sesame oil 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 4 green onions, chopped   Directions:   1.Rub rainbow trout fillets with soy sauce. Season with...

Read More

Dad’s Mushroom Masterpiece

[vc_row][vc_column width="1/4"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   4 trout or salmon steaks, 6-8 ounces each   Directions:   One to two cups of water are needed to steam the fillets, depending on the pan used. For each cup add 1 tablespoon of salt and stir. Steam the fillets for 9-10 minutes or until...

Read More

Crispy Fried Rainbow Trout

[vc_row][vc_column width="1/4"][vc_column_text] Serves 6 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 6 pan dressed rainbow trout or other small fish, fresh or frozen 1/2 cup evaporated milk 1 teaspoon salt Dash of pepper 1 teaspoon paprika 3/4 cup flour 1/3 cup cornmeal 3/4 cup oil for frying Garnish with a dab of tartar sauce, chives and paprika. Directions: Thaw frozen fish. Clean, wash...

Read More

Cranapple Fillets

[vc_row][vc_column width="1/4"][vc_column_text] Serves 6 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   6 fresh salmon or trout fillets   Apple Bouillon   Ingredients:   4 cups apple juice 1 rib celery, cut to 1-inch lengths 4 peppercorns 1/2 cup onion, sliced 1 bay leaf 1 teaspoon salt   Directions:   In a large pan, combine apple juice, onion, celery, bay leaf, peppercorns and salt. Mix well and heat to...

Read More

Barbecued Trout

[vc_row][vc_column width="1/4"][vc_column_text] Serves 4 [/vc_column_text][vc_facebook][vc_tweetmeme share_via="@EatWIFish"][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients:   1 large trout 1/4 lemon wedge Herbs, if desired, such as parsley, basil or minced chives   Directions:   Brush trout cavity with juice from lemon wedge and sprinkle with herbs. Place in shallow pan and pour on marinade. Let stand one hour, turning once. Cook over hot...