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TIER

trout catch and cook

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Today i caught a trout and filleted him and cooked him. He was gooooooooooooooooooooooooooooooooooooooooooooooooooooooooood!!!!!!!!

 

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On 7/2/2020 at 11:49 AM, samsonboi said:

Bit small to keep, no? Not much food on that lil guy.

Just enough to enjoy the experience of catching and cooking your own meal. 
 

Nice job, TIER!

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Your fillets can taste MUCH better.  The quicker you fry it, the better the outside layer "seals".  Basically, you want to cauterize the external surfaces.  This retains the natural moisture of the flesh and prevents the absorption of the oil or fat you're cooking in.  Don't put the fillets in until a water droplet sizzles immediately on dropping in.  The fillets should do the same, sizzle immediately upon touching the oil/butter.

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I am not much of a fresh water fish eater but i do pan fry haddock and enjoy that very much.   Keep up the good work James.

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gut it and just cut off the head (optional). Once it's cooked, use a fork/knife to open it on the lateral line. You can pull out the backbone and ribs all at once. Much less waste that way. Also on a nice size fish the cheeks are good eating. Way to go Tier, not much beats fresh pan fried trout.

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