When you keep the smaller ones just cut the heads off and gut them you save so much more meat the big ones you can fillet but I prefer to leave them whole
I recently filleted 30 trout and I got it down... never did the head cut thing I just cut the meat off the body then run blade between meat and skin... for some reason when we cooked the fish meat with the bones, the bones became non existent and we ate it. It was wierd
Where were you? Public access??
Also... wear sunscreen, my hands got sun rash... never knew it was a thing but it was excruciating!
7:30 the reddish meat was sweater... definetly more of a preferred meat
Also I would recommend only cooking with wine if you understand that it will impact the fish taste and after taste...
At lake taneycomo it is illegal to keep more than one brown trout every day. Each brown trout also has to be more than 20 inches.
When I was there no one said that
I think those are rainbow trout? At least back then, they were my first trout, and I didnt know the difference.
It’s two years go…but those are Bows…fo sho. Ignore idiots who say those are brown trout. Hilarious. Don’t apologize.
When you keep the smaller ones just cut the heads off and gut them you save so much more meat the big ones you can fillet but I prefer to leave them whole
I recently filleted 30 trout and I got it down... never did the head cut thing I just cut the meat off the body then run blade between meat and skin... for some reason when we cooked the fish meat with the bones, the bones became non existent and we ate it. It was wierd