Cleaning trout
Oct 17, 2019 20:53:14 #
Big dog
Loc: Bayshore, Long Island, New York
I was taught that juniper berries went perfectly with venison, that’s why I tried it with trout.
Oct 17, 2019 20:53:15 #
Big dog
Loc: Bayshore, Long Island, New York
I was taught that juniper berries went perfectly with venison, that’s why I tried it with trout.
Oct 17, 2019 20:55:52 #
Oct 17, 2019 20:59:20 #
Big dog
Loc: Bayshore, Long Island, New York
Graywulff wrote:
I like juniper berries very much. Especially distilled. Lol
Tsk Tsk, ....
However, now, that’s an interesting idea. A shot of gin in the marinade might be a good idea.🤩🤪
Oct 17, 2019 21:00:57 #
Big dog wrote:
Or a dash of dry vermouthTsk Tsk, ....
However, now, that’s an interesting idea. A shot of gin in the marinade might be a good idea.🤩🤪
However, now, that’s an interesting idea. A shot of gin in the marinade might be a good idea.🤩🤪
Oct 17, 2019 21:02:31 #
Oct 17, 2019 21:04:49 #
Big dog
Loc: Bayshore, Long Island, New York
I’ve been known to put a fair amount of burgundy in my venison stew. Gives it an aromatic kick
Oct 17, 2019 21:07:04 #
Oct 17, 2019 21:28:05 #
plumbob wrote:
Might substitute a bayleaf PBBD 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.
Oct 18, 2019 03:43:47 #
Oct 18, 2019 09:35:19 #
john1470
Loc: Sandy Hook, CT
Me thinks, no.
Greg Green wrote:
Question: should trout be scaled? My wife and I do... (show quote)
Oct 18, 2019 14:36:27 #
To remove the scales from trout, salmon or steelhead all you need to do is use your water hose with a pressure nozzle on it. Get it to spray a fine hard stream and start at the tail end pointing the spray up towards the head. As the spray hits the scales it takes most of them off including the slime. If not totally satisfied you can touch up a little with a few scrapes from your fillet knife. Been doin it this way for 50 yrs and has always worked for me, if I wanted to scale them. Most of the time I never bother to scale trout, maybe scrape the slime off them. If you grill or pan fry your trout, the skin just peels off after it's cooked and you don't eat the skin. The meat just pulls off the bone and you can lift the whole skeleton out. saw1
Oct 18, 2019 15:23:43 #
Greg Green wrote:
Question: should trout be scaled? My wife and I do... (show quote)
I clean right their in the stream. Cut with knife at anal gland and slice up toward the jaw. Grab the jaw and gills and pull. Most of the time you get everything. I never notice any taste difference big enough to justify the extra work. I like my trout on the grill wrapped in foil and western dressing. or just dip in butter for a lobster like flavor.
Oct 18, 2019 16:46:28 #
River caught bows at 12 inches I don’t bother. I smoke with apple wood or pan sauté with butter , remove sprinkle with lemon salt and pepper. Yum
Oct 18, 2019 18:23:52 #
My mother-in-law, who grew up a house (small cabin, now) on the bank of a very fishy river in Idaho on her father's homestead (literally), had a way of cleaning and cooking trout that I find hard to beat. I would head to a small tributary stream in late afternoon, tie on a yellow fur grasshopper fly, and bring her a batch (10) of small brook trout. She would gut them, run them for a few seconds under scalding hot tap water and just pull the skins off like a t-shirt, drop them in a big cast iron skillet, and a few minutes later we were eating some of the best fish I ever ate. I am not a fish lover, but taking the skins off left them with just a wonderful fish taste, and she could do a batch faster than I could wash my hands. Something to be said for growing up in a two room house with five siblings and no indoor plumbing. At harvest time they used to feed 20 or 30 hired hands so I think she cleaned a few fish in her day.
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