Sheri Castle learns how Sunburst Trout Company of Waynesville, NC, gets their tasty fish from their farm to your table. She heads to the kitchen and makes a smoked trout and potato soup as well as cornmeal-crusted trout with a creamed corn and tomato relish. Chef Cleophus Hethington joins her to make a beautiful whole trout dish, and then Sheri shows how to safely store fresh fish at home.