Cleaning trout
Oct 17, 2019 00:23:10 #
Greg Green
Loc: Arvada CO
Question: should trout be scaled? My wife and I don’t filet the trout we catch in Colorado lakes. We gut them of course, and cook them on the grill. When they are done we separate the meat from the skeleton and chow down. I’ve been told they must be scaled during the cleaning process or they’ll taste unduly “fishy”. Can anyone confirm or refute that?
Also I’ve read that, if the knife is wielded just so, the lower jaw and all the entrails can be removed in one motion. I’d like to see a picture of the knife cuts required to accomplish that. Does anyone have a picture, diagram or video that I could view?
Also I’ve read that, if the knife is wielded just so, the lower jaw and all the entrails can be removed in one motion. I’d like to see a picture of the knife cuts required to accomplish that. Does anyone have a picture, diagram or video that I could view?
Oct 17, 2019 07:54:29 #
Big dog
Loc: Bayshore, Long Island, New York
Greg Green wrote:
Question: should trout be scaled? My wife and I do... (show quote)
Personally I go the extra mile and scale my trout, not so much as to get the tiny scales off but to get as much of the slime coat off. It’s the slime coat that gives it that “fishy “ taste. Also, I often poach my trout in a marinade with some liquid smoke in it before putting it on the grill. Gives it a “smoked trout “ flavor.
Oct 17, 2019 08:05:50 #
No but their is a very easy way to clean a trout .Start at the butt cut shallow up the belly to just before the bottom of the gills stop there.You will notice two looks like slits just above where you stopped ,stick your knife thru one and out the other and cut toward the nose end of the fish,now stick your thumb in that and pull down and all the guts will come right out all is left then is run your thumb up the back bone to remove the blood that gathers along the back,rinse and you are done .Its by far the quickest way to clean a trout.
Oct 17, 2019 08:39:09 #
GG, for my saltwater trout I am one that filet's and leaves the skin on. 99% of the time I bake them and the meat seems more moist. Generally peel the meat from the skin while eating, but occasionally a few bites of skin make to the belly, thus I scale before gutting.
Oct 17, 2019 09:00:03 #
I have been catching and eating trout all my life. Mostly don't ever bother with the scales. If they are larger 12"+ I filet them but mostly just fry or grill whole. I have also found that the sooner they make it to the pan after catching the milder the flavor. Removal of the blood line from the backbone is crucial.
Oct 17, 2019 09:02:08 #
Oct 17, 2019 09:16:36 #
Big dog
Loc: Bayshore, Long Island, New York
Greg Green wrote:
Thanks to you both.
Big dog, do you poach the fish with the skin on?
Big dog, do you poach the fish with the skin on?
Yes, and as soon as the eyes turn white I take it off the fire, cover the hot coals with wet chopped up apple wood and put the trout on the grill, cover the grill and let it smoke until the skin is crispy, then, the most important part, EAT! Enjoy.
Oct 17, 2019 09:27:55 #
Big dog wrote:
y You're hired!Yes, and as soon as the eyes turn white I take it off the fire, cover the hot coals with wet chopped up apple wood and put the trout on the grill, cover the grill and let it smoke until the skin is crispy, then, the most important part, EAT! Enjoy.
Oct 17, 2019 09:34:52 #
Being one who dislikes the mess of scaling fish, I have found that with trout and salmon a little salt in the cleaning water removes a lot of the slime.
Oct 17, 2019 12:06:07 #
Big dog
Loc: Bayshore, Long Island, New York
Graywulff wrote:
Being one who dislikes the mess of scaling fish, I have found that with trout and salmon a little salt in the cleaning water removes a lot of the slime.
I put some soy sauce in the marinade along with the liquid smoke, onion powder, garlic powder, a dash of brown sugar and maybe a crushed juniper berry.
The poaching removes what ever slime coat is left.
Oct 17, 2019 12:19:16 #
Thanks for the recipe BD, now I have to go get some trout. Let joy be unconfined😃
Oct 17, 2019 12:45:43 #
Oct 17, 2019 12:47:19 #
Big dog wrote:
If successful I will post pics as well as description of success with your marinade. 😃👍👍👍🎣🎣🎣
Oct 17, 2019 12:48:09 #
Oct 17, 2019 13:20:15 #
BD You had me until you said juniper berry. The local Food Lion, well that's not happening. But the Brown sugar and soy sauce additives now that will work. Trout tonight on my menu, already salivating.
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