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David Sparks Ph.d Pastrami Trout
by David Sparks Ph.d, click here for bio

Program: Sportsman's Spotlight
Date: April 20, 2017

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At the top of my menu wishlist fresh trout has always been included. In Idaho, we have an immense and amazing trout fishery both wild and domestically produced. But when you see it on the menu and a good restaurant and its fresh, it's out of this world. Switching subjects, let's walk into a nice authentic Jewish delicatessen. Ask for pastrami and it will send you out of this world. Hey, here's an idea, what about combining the two as in pastrami trout. I didn't just think that up, I got it from Senior Deputy Editor of Field & Stream. Colin Kearns. “Coat and cook your spring limit with a delicious seed-and-spice crust that delivers a serious heap of flavor. There are some Eastern European influences tucked into this dish, with hints of pastrami seasoning and pickled beets adding some sour elegance. Try this when you have some meaty rainbow trout or steelhead fillets on hand.”.

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