Wondering how to prepare trout? We’ve compiled some recipes from around the internet, and one doozie from our website.

In French, to cook something “sous vide” means that the food has been put “under vacuum” (in a plastic film pouch), perhaps partially cooked, but finished cooking in very warm, even hot, water. Commonly, flavorings or marinades are added to the pouch so that they, too, cook alongside.