As trout season is upon us our mouths are watering just thinking about the tasty trout we plan on eating. But only the experienced anglers and cooks are aware of the proper trout preparation methods. Failure to prepare your trout correctly will result in a dissatisfying meal which may turn you off from eating trout again. But with some simple knowledge and easy preparations, you can be enjoying the succulent trout and avoid the struggles that many experience.
One of the main turnoffs about cooking trout is that they are usually bony.
No one likes picking through a fish body removing the hair size bones as you eat
and when one is accidentally swallowed, your gag reflex can ultimately ruin not
only your meal but the whole thought of trying trout again in the future.
Another trout turnoff is the skin. Most people bake or grill their trout with
the skin still on. But you may have learned that cooked trout skin isn't as good
as it sounds. A good way to lose your appetite is to peel the trout skin as you
eat. It's not too eye pleasing.
Many people may think the simple way to combat this is to simply fillet your trout, but they don't realize how difficult this can be with a seven inch trout. The truth is, trout can be absolutely delicious if prepared right. But if you season your trout with the skin on and the bones still in place, you lose all the seasoning as you pick it apart on your plate.
One of my favorite ways to prepare my trout is to simply peel the skin right off the trout. The process is not hard and will leave you with a nice skinned trout which you can flavor, and the seasonings will absorb right into the meat. If you are preparing small trout, it's best to leave the skeleton in as you cook them, but if the trout is over 11 inches, I like to fillet the trout after I remove the skin.
To remove the skin from your trout, use a pair of scissors and start by cutting the belly open to remove the guts. Once the trout's guts are removed, cut off all the fins and fat areas. Then with a few snips and a snap of the trout's neck, your ready to peel that trout like a banana. Once your done, you will have a perfect skinned trout ready for cooking or filleting.
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Catch More Trout Using Proven Methods