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.