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More than a million trout have been planted in 560 statewide lowland lakes, and thousands of anglers will be bringing home their catch and looking for ways to cook them up.

In this week’s seafood recipe of the week, Seattle sushi chef Taichi Kitamura, owner of Sushi Kappo Tamura on Eastlake and winner of Beat Bobby Flay on the Food Network, offers his take on how to prepare a trout recipe.

Kitamura has been contributing many of his delicious recipes for the Reel Time Northwest Fishing blog. Each of recipe will be related to the “catch” of the week.

Kitamura was born and raised in Kyoto, Japan until he came to Seattle area. He graduated from Seattle University in 1997, and opened his first restaurant Chiso in 2001. He is also an avid fly fisherman.

This season we have recipes and advice from April through October on how to cook up and dish out a wide variety of local seafood from a full line up of chefs like Executive Chef Jason Brzozowy for Maria Hines Restaurants – Tilth, Golden Beetle and Agrodolce restaurants; Tom Douglas owner of Lola, Palace Kitchen, Dahlia Lounge, Workshop and Bakery, Etta’s, Serious Pie Downtown and Westlake, Seatown, Brave Horse Tavern, Cuoco, Assembly Hall, Home Remedy and Tanaka San; Chef Pat Donahue and other head chefs with Anthony’s Restaurant; executive chefs and head chefs from El Gaucho, Aqua by El Gaucho and The Inn at El Gaucho; Chef Shota Nakajima owner of Naka; Jason Wilson owner of Miller’s Guild; Chef Jun Takai from Shiro’s Sushi; Taylor Hoang who owns five Pho Cyclo locations; Chef Maximillian Petty from Eden Hill Restaurant; and Chef Megan Coombes from Altstadt Restaurant in Pioneer Square.

Recipes are posted every Wednesday and/or Thursday through Nov. 2. Also if you have a recipe you’d like to reel-in my way, please let me know and I will post them and will even test it out with my family and friends at the dinner table.

Trout Foil Yaki

(This recipe also works great with salmon or any white meat fish)

Ingredients

Four small rainbow trout, boned

Salt and freshly ground pepper

One tablespoon of olive oil

Three tablespoons of butter

Five ounces of yellow onion, thinly sliced

Five ounces of shiitake mushrooms, sliced

Two tablespoons soy sauce

Chopped fresh parsley

Lemon wedges for serving

Directions

1: Preheat the oven to 450 degrees. Cut four sheets of heavy-duty aluminum foil. Oil the dull side of the foil with olive oil and place a trout, skin side down, on each square. Season both sides with salt and pepper and open them out flat.

2: Place onion, shiitake and butter on the fish. Drizzle soy sauce over the vegetables and fish.

3: Make sure the trout are in the middle of each square, fold the foil up loosely, and grab at the edges and crimp together tightly to make a packet. Place on a baking sheet and bake for 10 to 15 minutes, checking one of the packets after 10 minutes. The flesh should be opaque and pull apart easily when tested with a fork.

4: Place each packet on a plate. Carefully cut across the top to open it.

5: Gently remove the fish from the packet and pour the juices over. Sprinkle with parsley and serve, passing the lemon wedges.

(Recipe serves four people)

Where to go trout fishing

Opening Day of trout fishing is Saturday and Sunday (April 23-24), and my story ran this past Sunday. To find it, go to this link http://www.seattletimes.com/life/outdoors/prized-trout-await-anglers-on-opening-day/.

We will also post how anglers fare on opening in the Sunday Seattle Times sports section.