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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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LOVE to eat some trout-  and agree 100% with Sandan,  filleting trout makes it a pain to deal with the bones.    Even steelhead, lake trout, any salmonid.   On the very rare occasions I get to catch some steelhead,  I cut them into steaks and grill them.   Pan frying,  Mom taught us the best way, and you can remove the entire skeleton in one piece and have all the meat with no bones.    You need to catch more and give it a try. 

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1 hour ago, JSzymczyk said:

Pan frying,  Mom taught us the best way, and you can remove the entire skeleton in one piece and have all the meat with no bones.    You need to catch more and give it a try. 

Yup. Removing the skeleton best done after cooking and while they are still warm. 

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22 hours ago, JSzymczyk said:

LOVE to eat some trout-  and agree 100% with Sandan,  filleting trout makes it a pain to deal with the bones.    Even steelhead, lake trout, any salmonid.   On the very rare occasions I get to catch some steelhead,  I cut them into steaks and grill them.   Pan frying,  Mom taught us the best way, and you can remove the entire skeleton in one piece and have all the meat with no bones.    You need to catch more and give it a try. 

20 hours ago, Jaydub said:

Yup. Removing the skeleton best done after cooking and while they are still warm. 

 

You guys are making me hungry!  : )   One time I was fishing off a friends dock, and I caught a bass. And my friend  took it from me and returned in 10 minutes with a fish sandwich for me.   That must have been over 10 years ago, and that was the last "fresh fish" I had.

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Best fish I had was during a college outing in January. Water temp was about 40 degrees. We caught several crappie, filleted them. Coated with butter, salt, pepper and wrapped them in foil. Baked in hot coals and ate with out fingers.

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