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.
They will flop around if you dangle them by the jaw though. Trout are a lot more fragile though. A lot of trout do not need to be netted or handled. You could release them in the water by pinch the hook with a hemostat or a very thin needlenose plier and give it a light twist or lift will remove the hook.Just be carful not to pinch the knot or you'll give the fish a free bling bling.ish usually flop around a lot less in those fine mesh net. If you must touch trout and you intend to release it, be sure to wet your hands first. Scales and protective slime will stick onto dry hands a lot better. Here is a fine mesh net: http://www.cabelas.com/cabelas/en/templa...