This isn't so much of a recipe - it's just how we eat trout.
There are several dependable sources for quality blended seasonings: The Spice House in Chicago and Penzey's Spices both have fantastic catalogs (though nothing beats
in-person tasting and smelling). Chef Paul Prudhomme's seasonings are
available in most grocery stores (but you can't rip those open to
smell). For this recipe, I use Hometown, a blend made out in Port
Townsend, Washington. I stock up on it every time we're in Seattle (it
can be found in Town & Country markets).
copyright 2008-ad infinitum Katie Fairbank