I Have a Bone to Pick

I recently called around the local fish mongers looking for trout only to hear over and over, "ha, no we don't do trout." It was as if I was asking for an alien. Then I heard a contestant on Top Chef last season say that cooking with trout was a joke and no respectable chef would do so (or something along those lines.) Please, someone tell me what's embarrassing about cooking a beautiful, delicious freshly caught trout? If you ask me, if you can't make a simple trout taste terrific, perhaps you shouldn't be a "respectable" chef in the first place.

Last summer we stayed at a charming fishing resort in the Okanagan called Postill Lake Resort. Postill Lake is a world renowned fishing resort and although we are not avid fishermen, circumstances placed us in a lovely lakefront cabin. My boyfriend and my nephews went fishing all day long. They had a blast. I was even more excited when they came home with some freshly caught trout. I lightly seasoned it with salt and pepper and broiled it for a few minutes. I kid you not, it was one of the best things I've ever tasted.

I suppose I have a problem with anyone being a food snob. In particular when you're talking about fresh food. It's one thing to snub macaroni from a box (which I'll admit to loving every once in a while) but to consider yourself too good to offer up a fish freshly caught from the lake, that's where I draw the line.