Trout
Öring
52°C
Pull temperature for medium
Skin on, skin down, and mostly left alone.
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Safe minimum 63°CUSDA · fish
On the grill
Trout behaves much like a smaller salmon on the grill: skin side down over direct heat, left alone until the skin releases by itself.
A whole trout, butterflied and boned, cooks quickly and evenly and is easier to handle on the grate than a thin single fillet.