FishNHunt
03-19-2011, 11:39 PM
I know that most fly fishermen on this board don’t keep many trout as I am one of them as well. I do however keep a few especially the larger steak sized bows from Chilhowee Lake. Here is one method that I use to get rid of the “fishy” taste of trout. After I have killed the fish I open the belly up like normal and clean out the entrails. Then I cut a shallow “ring” around the head just behind the gills. I do this just deep enough to cut the skin. Next I cut the skin down the center of the back beginning at the previous cut all the way to the tail, going around the dorsal fin on both sides. Then I take my knife blade and turn it sideways for a better grip or I use a pair of pliers to peel the skin off the carcass. The pectoral fins come off with the skin but, the anal fin is easily cut off after the skin is removed. The head is the very last item to be removed because this makes for easier gripping. It is removed easily and shouldn’t need explaining. This leaves a very clean carcass that is ready to be placed in the grease.
If you like the skin left on your trout you can soak them in butter milk for 1 hour just prior to cooking.
I thought that I would share this with everyone just incase someone had previously been left with a bad taste for trout but, wanted to try them again.
If you like the skin left on your trout you can soak them in butter milk for 1 hour just prior to cooking.
I thought that I would share this with everyone just incase someone had previously been left with a bad taste for trout but, wanted to try them again.