Put it straight into a tight knit cinnamon ring and work it until tender. You may need an extra pan or two to contain all the fluids within, so it's best to keep some handy.
Well,,, the only "trouser trout" I have heard of is NOT a fish.It's actually referred to as part of the male body. If you know what I mean. If THERE is actually a fish by that name, that is new to me.