Quote:
Originally Posted by AndyS
I baked them for 30 mins @ 400
Then peeled off the skin, then peeled the meat off the bones.
I like my food well done so a little bit more in the frying pan, picking out more bones. Now I remember why I don't keep these things, all bones !
Best trout I ever had was from the smoker with Applewood chips.
Best trout I ever ate came from Round Valley.
I see people keeping these small Weakfish, same thing, all bones ???
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No Weakfish are not bony like fw Trout.. More of a Bluefish/Striper type skeleton.. I found them easy to fillet totally bone free.
Stocked trout are awful, I mean really bad at times... Much better when they in the water for a while, eat natural food and and gain some color.
These days I am forced to eat only fw water fish, and i will take yellow perch, and sunnies over anything else.. walleyes are good as well from cold clean water too, but not as easy to come by. Laker/Browns/Rainbows from the big lakes up here?.. Strong, greasy and nasty,, Think of a Bluefish taste combined with that very strong "mossy" taste many FW fish have.. Can't be masked either. LL Salmon are good however, even with the same forage base in the same lakes. Can't say why that is.. Just not crazy about stocked trout, SMB, Bullheads, Catfish, big trout out of big lakes, but up here, people take all that stuff, and I keep the perch ,sunnies, and rock bass to eat. Pike are very sweet and white as well, but are so full of Y bones, that I don't bother with them. I REALLY really miss eating fresh salt water fish, even stronger tasting stuff like Blues/Weaks... fw fish just have that "mossy" thing going on that I personally can't abide.
