Some people with CHF are also at a higher risk of sudden death from serious problems with the. rhythm of the heart. Symptoms of heart attack include chest pain (crushing, squeezing pain or tightness in the chest), difficulty breathing, shortness of breath, sweating, nausea, vomiting, and loss of consciousness.
Whatever the color, I always cook trout with the skin on; it helps hold the meat together, as well as providing flavor (most of which is in the thin fat layer just under the skin). I also like to eat the skin -- the tiny scales are entirely edible -- but some prefer to leave it behind on the plate.
I've always bake trout by measuring the thickness. Cook the trout for 10 minutes plus an extra 10 minutes per inch of the trouts thickness.So if you have a trout that is 3 inches thick you would cook it for around 40 minutes on 350 degrees.'ve always bake trout by measuring the thickness. Cook the trout for 10 minutes plus an extra 10 minutes per inch of the trouts thickness.