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#1
03-07-2000, 05:18 PM
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 Has any body been using Troutlings on their menus Just looking for some feed back on these fancy little baby trouts.They are great for tempura,stir fries and grilled for salads.They come about 20 to 30 in a pound,I think they are agood thing. .      |
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#2
03-08-2000, 05:21 PM
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| Wow, It's funny you mention troutlings. I used them two weeks ago. They really did't fly,but I loved them. If you have any good recipes,let me know. |
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#3
03-09-2000, 06:15 AM
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 Wow. Never used troutlings before. HOw are they? I love trout so I would probably love these. Are they similar to smelt in that you don't have to bone them? I would love to hear more about these. |
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#4
03-12-2000, 05:23 PM
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 Billy, Tell me more about those troutlings, and what you think about Alain Ducasse opening up his restaurant in the Essex House this June. |
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#5
06-10-2005, 05:40 AM
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| troutling talk chef stashie here upstate new york where on a trout farm we serve troutlings as a appy. replay to me for recipe`s regarding trout and or troutlings and i would b interested in finding a venu to purchase said troutlings.. thanks |
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#6
06-22-2005, 07:28 PM
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#7
07-08-2005, 07:31 AM
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| ummmm, tempura with a spicy aioli.....do any of the large fish mongers sell them? and are they seasonal? |
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#8
09-29-2005, 05:09 AM
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| You guys are not going to believe this, yesterday I fielded a call from a YES>>>>trout farmer that wants to sell fresh trout at the farmer's market I own. I asked about troutlings, they'd never heard of eating bitty babies...but were very open to selling them. YES!!! it makes cooking so much fun to find something challenging to play with.... so the question is how big do you want them....smelt size? and head on or off, gutted? it'll be a blast playing with sauces. |
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