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Thread: Trout Season 101

  1. #21
    Join Date
    Apr 2007
    Location
    Orange County
    Posts
    15,447

    Default

    Yeah Scott, your my FN Super Hero now. :wink:

    Dude, you Rock.

    Thanks for the post bro.


    TM65

  2. #22
    Join Date
    Jul 2004
    Location
    Newhall, CA
    Posts
    2,022

    Default

    good job on the tips and tricks

  3. #23

    Default

    wow!

    very nice! :D '


    johnsfishing

  4. #24
    Join Date
    Nov 2006
    Posts
    14,400

    Default

    What's that big wide thing at the rear end of the fish in the first picture.

    One_Leg

  5. #25
    Join Date
    Jan 2004
    Location
    Covina
    Posts
    918

    Default

    Quote Originally Posted by one_leg
    What's that big wide thing at the rear end of the fish in the first picture.

    One_Leg
    They used to call that a "tail" round these parts, although they are a thing of the past really. One can still catch a glimpse of the fabled "tail" if one looks north on the 395, or ventures into the dark unknown of a place the locals call "big bear".

    I wish you Godspeed if you decide to undertake the call of the "tail", for you will not find it here in the valley.

  6. #26
    Join Date
    Feb 2006
    Location
    Margaritaville
    Posts
    1,814

    Default

    Hey looks, its SKYFAULK!! LOL Good Info Dude for the newbies.. It's time to put a hurt on the Trout again....I got so sick of cleaning trout this past season.... OH WHAT A DREAM... LOL

    B/C

  7. #27

    Default Re: Trout Season 101

    Nice post...very informative, though I am aware of most of this, I tip my hat, this is great for the novice...Salute.
    One thing I have yet to learn: is boning a trout (come on fellas...no pun here !)

    Basically the butterfly technique that you may see in a fish market etc. where the whole skeleton is removed from the trout b4 cooking.
    Now this is something I am looking to perfect.
    Anyone have any info on this particularly a step by step ?

    Again, good info above...Salute :appl:
    Gary

  8. #28
    Join Date
    Jan 2006
    Location
    taco stand in San Quintin
    Posts
    4,668

    Default Re: Trout Season 101

    Quote Originally Posted by gletemfeelsteelgary
    Nice post...very informative, though I am aware of most of this, I tip my hat, this is great for the novice...Salute.
    One thing I have yet to learn: is boning a trout (come on fellas...no pun here !)

    Basically the butterfly technique that you may see in a fish market etc. where the whole skeleton is removed from the trout b4 cooking.
    Now this is something I am looking to perfect.
    Anyone have any info on this particularly a step by step ?

    Again, good info above...Salute :appl:
    Gary
    I butterfly the large models from time to time (5lb+), as it makes them easier to cook thoroughly and you can do different things with them (e.g. gratinois style with challots & white wine). We posted quite a bit about this the last two seasons. My computer crapped out 2 months ago, so most of my cherished obscure fishing bookmarks are long gone, but if you look hard enough on Google you will find a few step by step videos.

    It really isn't hard so much as it takes time and some pliers. I DO NOT recommend that Big 5 de-boning device. I tried it a couple times at a cleaning station (this stranger had it there). Doesn't work all that well with fish that have rigor mortis. It tends to tear flesh more than anything else, and makes a mess. Doesn't work on the big fish either.

    I would think butterflying a big striper would be something novel (well, to us Westcoasters). I would think leaving the skin on (scaled of course) would keep the meat moist especially if you are putting it on the barbecue.

    Just my 2 cents.

  9. #29
    Join Date
    Mar 2005
    Location
    Corona
    Posts
    36

    Default Re: Trout Season 101

    Excellent write-up! Thanks for the great info.

  10. #30

    Default Re: Trout Season 101

    Quote Originally Posted by Sansou
    Quote Originally Posted by gletemfeelsteelgary
    Nice post...very informative, though I am aware of most of this, I tip my hat, this is great for the novice...Salute.
    One thing I have yet to learn: is boning a trout (come on fellas...no pun here !)

    Basically the butterfly technique that you may see in a fish market etc. where the whole skeleton is removed from the trout b4 cooking.
    Now this is something I am looking to perfect.
    Anyone have any info on this particularly a step by step ?

    Again, good info above...Salute :appl:
    Gary
    I butterfly the large models from time to time (5lb+), as it makes them easier to cook thoroughly and you can do different things with them (e.g. gratinois style with challots & white wine). We posted quite a bit about this the last two seasons. My computer crapped out 2 months ago, so most of my cherished obscure fishing bookmarks are long gone, but if you look hard enough on Google you will find a few step by step videos.

    It really isn't hard so much as it takes time and some pliers. I DO NOT recommend that Big 5 de-boning device. I tried it a couple times at a cleaning station (this stranger had it there). Doesn't work all that well with fish that have rigor mortis. It tends to tear flesh more than anything else, and makes a mess. Doesn't work on the big fish either.

    I would think butterflying a big striper would be something novel (well, to us Westcoasters). I would think leaving the skin on (scaled of course) would keep the meat moist especially if you are putting it on the barbecue.

    Just my 2 cents.
    Beleive it or not I am interested in this tequnique for pansizer trout...the larger trout I fillet but 1 to 2 lbders I'd like to de-bone...I look into it..
    Thanks for the info...

    P.S.
    I fillet most other fish that don't have an odd bone structure like the trout

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