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.
1 Leave the skin on the trout before doing this, and make sure that the mixture completely coats the fish. 2  Set a burner to medium-high heat. 3  Grease a frying pan. 4  Bacon grease works best, and will give the trout a bit of extra flavor. 5  When the pan is hot, place the fish inside it.