Grilled, baked or pan-fried, fresh-caught trout is among the pleasures of spring. When Pennsylvania’s trout season opens on Saturday, April 4, at 8 a.m., seasoned anglers will be sharing their best tips about favorite fishing spots and lures. But catching the fish is only the beginning of what you need to know before eating them. There are also rules, regulations and guidelines to follow.

In general, fish are nutritious, low in fat, and high in protein, vitamins and minerals such as Omega-3 fatty acids. But you have to take care in preparing them. The state Fish & Boat Commission recommends dressing the fish by cutting the belly from vent to throat; removing the entrails, gills and (optional) the head and fins; and rinsing with cool water as you clean. Be sure to keep the fish cold to avoid spoilage before you get it home. Also note that in Pennsylvania, it is illegal to remove fish entrails while on the shore and discard them into waterways.

To filet the fish, lay it on a cutting board, press firmly with one hand and use the other to cut down the backbone, along the dorsal fin from head to tail. Start at the top, with the knife parallel to the fish, and run your knife along the ribs to avoid ending up with bones in the filet, the commission advises.

The state is scheduled to stock the Wissahickon Creek with brown, rainbow and golden trout on March 27 and April 14, and brown and rainbow trout on May 6 and Oct. 15. Details are on huntfish.pa.gov.

The state also has guidelines on sport fish consumption according to where they are caught.

“While most recreationally caught sport fish in Pennsylvania are safe to eat, chemicals, such as heavy metals, PCBs, PFAS and pesticides have been found in some fish from certain waters,” the commission advises. “While the levels of unavoidable chemical contaminants are usually low, there can be potential health concerns to pregnant and breast-feeding women, women of childbearing age, children and individuals whose diet consists of a high percentage of fish.”

For 2026, the commission advises that people should eat no more than one fish per month caught in the Schuylkill River. Carp and eels from the Schuylkill should not be eaten at all.

To reduce PCBs and other organics, the commission recommends removing the skin and fat, then baking or broiling on a rack or grill so some of the remaining fat drips away.

The U.S. Food and Drug Administration advises cooking fish to 145 degrees F to kill any parasites.

Whole baked trout

Ingredients:

• 2 tsp. olive oil, or to taste

• 2 whole trout, dressed

• 1/4 tsp. dried dill

• 1/4 tsp. dried thyme

• salt and black pepper

• 1/2 large onion, sliced

• 2 thin lemon slices

• 2 Tbsp. hot water

Steps

1. Preheat the oven to 400 degrees F. Grease a 9x13-inch baking dish with 1 tsp. of olive oil.

2. Place trout in the prepared baking dish. Coat the trout with olive oil. Season the inside and outside of the fish with dill, thyme and salt. Stuff the fish with onion and lemon slices. Sprinkle black pepper over the top of the fish.

3. Bake the fish in the preheated oven for 10 minutes. Add water to the dish. Continue baking until the fish flakes easily with a fork, about 10 minutes more.

Recipe courtesy of the Pa. Fish & Boat Commission