Forums
New posts
Search forums
What's new
New posts
New Trophy's
New trophy room comments
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Classifieds
Trophy Room
New items
New comments
Latest content
Latest updates
Latest reviews
Author list
Series list
Search showcase
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Tennessee Fishing Forums
Fishing Forums
Got my limit of trout today
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="B.D." data-source="post: 2224125" data-attributes="member: 5535"><p>I hate cooking trout whole and having to contend with the bones when I'm eating them. There's nothing more annoying than having to pick through a piece of cooked fish searching for bones. I filet them instead - you just have to do it slightly differently to get the Y bones out of the meat.</p><p></p><p>First, I filet them just like you would a bluegill or bass. Start behind the gill plate, cut down to the backbone, and then cut back along the backbone toward the tail to separate the filet from the backbone. You can trim the skin away at this point, but I usually leave the skin on because of the way I cook the filets (see below).</p><p></p><p>After separating the filet from the backbone, you find the ribcage and take a REALLY sharp knife and trim the ribcage away from the filet.</p><p></p><p>Then comes the tricky part - removing the Y bones. Take your finger and run it along the middle of the filet, back to front, above where the rib cage was.</p><p></p><p>You will feel a line of prickly tips of bones sticking out of the meat. They slant slightly downward into the meat. Take that VERY sharp knife again and make one slice immediately above the row of Y bones, keeping in mind that they slant slightly downward rather than going straight in. Then make another slice immediately below the Y bones.</p><p></p><p>At this point, you should have a very narrow strip of meat with the Y bones in it. Grab it by the end and peel it out of the filet. You lose a tiny bit of meat this way, but it's much, MUCH easier than contending with the bones after the fish is cooked.</p><p></p><p>It takes some practice, and you probably won't get 100% of the bones the first time you try it. But you will get most of them if you are careful, and they are very small, fine bones, so if you only leave a couple, you probably won't notice much.</p><p></p><p>Here's an added "cheat": When you cook the de-boned filets, fry them skin-side down in a hot cast iron skillet with a little bacon grease, with a light dusting of cornmeal on top. </p><p></p><p>Crush some almonds very fine and toast them light brown, and then sprinkle a spoonfull or two over each of the filets as they cook.</p><p></p><p>First of all, this is the most delicious way I know to cook trout. But even better, if you miss a bone or two, you are much less likely to notice because you are crunching the almonds. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>This recipe is especially handy if you are cooking for squeamish people who are likely to freak out if they find even one single tiny little bone in their fish.</p><p></p><p>Enjoy,</p><p></p><p>bd</p></blockquote><p></p>
[QUOTE="B.D., post: 2224125, member: 5535"] I hate cooking trout whole and having to contend with the bones when I'm eating them. There's nothing more annoying than having to pick through a piece of cooked fish searching for bones. I filet them instead - you just have to do it slightly differently to get the Y bones out of the meat. First, I filet them just like you would a bluegill or bass. Start behind the gill plate, cut down to the backbone, and then cut back along the backbone toward the tail to separate the filet from the backbone. You can trim the skin away at this point, but I usually leave the skin on because of the way I cook the filets (see below). After separating the filet from the backbone, you find the ribcage and take a REALLY sharp knife and trim the ribcage away from the filet. Then comes the tricky part - removing the Y bones. Take your finger and run it along the middle of the filet, back to front, above where the rib cage was. You will feel a line of prickly tips of bones sticking out of the meat. They slant slightly downward into the meat. Take that VERY sharp knife again and make one slice immediately above the row of Y bones, keeping in mind that they slant slightly downward rather than going straight in. Then make another slice immediately below the Y bones. At this point, you should have a very narrow strip of meat with the Y bones in it. Grab it by the end and peel it out of the filet. You lose a tiny bit of meat this way, but it's much, MUCH easier than contending with the bones after the fish is cooked. It takes some practice, and you probably won't get 100% of the bones the first time you try it. But you will get most of them if you are careful, and they are very small, fine bones, so if you only leave a couple, you probably won't notice much. Here's an added "cheat": When you cook the de-boned filets, fry them skin-side down in a hot cast iron skillet with a little bacon grease, with a light dusting of cornmeal on top. Crush some almonds very fine and toast them light brown, and then sprinkle a spoonfull or two over each of the filets as they cook. First of all, this is the most delicious way I know to cook trout. But even better, if you miss a bone or two, you are much less likely to notice because you are crunching the almonds. :) This recipe is especially handy if you are cooking for squeamish people who are likely to freak out if they find even one single tiny little bone in their fish. Enjoy, bd [/QUOTE]
Verification
Post reply
Forums
Tennessee Fishing Forums
Fishing Forums
Got my limit of trout today
Top