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How Ruger cleans all those fish so quickly….
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<blockquote data-quote="BigCityBubba" data-source="post: 5676552" data-attributes="member: 23435"><p>My nephew texted me a couple months back after fishing the Caney and asked how I cook trout so they have flavor. I had no suggestions. He now smokes all of the trout he catches.</p><p></p><p>I used to take a bass boat down below Dale Hollow and catch trout. I would only keep the larger ones which were holdovers. I would keep them in the live well until I was ready to clean them. When they are that fresh, after gutting, you can grab the head and pull it back and it will pull the skin right off the trout. You can then run your fingers down the spine and pull the fillets off with your hands. I would lightly dust with corn meal and fry and then make an almondine sauce and pour over it. Probably the best way I have ever had it.</p></blockquote><p></p>
[QUOTE="BigCityBubba, post: 5676552, member: 23435"] My nephew texted me a couple months back after fishing the Caney and asked how I cook trout so they have flavor. I had no suggestions. He now smokes all of the trout he catches. I used to take a bass boat down below Dale Hollow and catch trout. I would only keep the larger ones which were holdovers. I would keep them in the live well until I was ready to clean them. When they are that fresh, after gutting, you can grab the head and pull it back and it will pull the skin right off the trout. You can then run your fingers down the spine and pull the fillets off with your hands. I would lightly dust with corn meal and fry and then make an almondine sauce and pour over it. Probably the best way I have ever had it. [/QUOTE]
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How Ruger cleans all those fish so quickly….
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