Post by TasunkaWitko on May 16, 2012 14:28:47 GMT -5
Fresh-caught trout, plain and simple
No pix this time, but definitely next time; this is so easy, it probably doesn't need to even be posted, but results are among the best possible.
Step 1: Save your bacon fat somewhere, keeping it covered, cold and away from any wife who might find it and throw it away.
Step 2: Take a kid fishing. If you want to catch and release, that's fine, but if you're reading this post, keep at least two, cleaning and scaling them as described here:
Step 3: Keep them cold without soaking them in water until you get home.
Step 4: Put a large cast-iron skillet on the stovetop, drop in enough bacon fat to cover the bottom of the pan when melted - and then a little more - and heat it up over medium heat. While the pan and fat are heating, season the trout with your favourite seasoning, which can be as simple as salt-and-pepper or as elaborate as any dry seasoning/herb/spice mix that you enjoy. Dredge the outside trout in a 50/50 mix of flour and corn meal, and shake off any excess.
Step 5: When your skillet and fat are hot enough to have a light haze hovering overhead, back off the heat a bit and lay your trout in the middle of the pan, with the back-side of each fish to the middle of the pan, facing in opposite directions, so that the thicknesses are evenly distributed, yet also with the thickest parts in the middle.
Step 6: Cover the skillet with a heavy, tight-fitting lid and cook the fish, undisturbed, for 5 or 6 minutes, depending on thickness, then carefully turn the fish over (with the backs still facing the middle of the pan), cover again and cook for the same length of time. Your trout will be done when a fork inserted into the thickest part of the back twists easily, exposing flaked meat that is opaque, rather than mushy and raw-looking.
NOTE - A good, general rule of thumb is to cook a fish 10 minutes total for each inch of thickness; for instance, cook a whole trout that is 1 inch thick for approximately 5 minutes on each side.
Step 7: Transfer the fish to a plate (heated, if possible), along with a side dish or two.
Step 8: Serve the fish with a wedge or two of lemon and watch your youngster enjoy a great taste experience that will spark his or her interest in fishing for a lifetime. The skin (preferably scaled), can be eaten or discarded, according to your preference. Kids (and many adults) are leery of bones, so to eliminate that problem, simply do this: lift out the meat off the backbone and ribs along one side, leaving the bones behind, then lift out the backbone - with ribs attached - and set it aside, exposing a perfect, boneless fillet underneath.
This is as simple and as good as it gets ~
No pix this time, but definitely next time; this is so easy, it probably doesn't need to even be posted, but results are among the best possible.
Step 1: Save your bacon fat somewhere, keeping it covered, cold and away from any wife who might find it and throw it away.
Step 2: Take a kid fishing. If you want to catch and release, that's fine, but if you're reading this post, keep at least two, cleaning and scaling them as described here:
For top quality flavor, all fish should be field dressed as quickly as possible by removing the gills, guts and kidney, all of which spoil fast in a dead fish.
Field dress fish that are to be cooked whole or steaked. It is not necessary to field dress fish if they are to be filleted within an hour or two. Scale fish that are to be cooked with their skin on. Scaling fish is quick and easy with a scaler, though a dull knife or spoon can be used. Wet the fish and scrape off the scales, working from tail to head. This job should be done outdoors, because scales can fly in all directions; or, line the kitchen sink with newspapers and scale as carefully as possible.
When field dressing and scaling at home, place your catch on several layers of newspapers to ease cleanup. Before field dressing, wipe the fish with paper towels to remove slime. This makes it easier to hold the fish firmly. If you puncture the guts, wash the body cavity with cold water. Use water sparingly, because it softens the fish.
The head can be removed after dressing. Paper towels are excellent for wiping off scales and blood spots, and for drying fish.
Field dressing is easier if you have the right tools, and if you clean the fish in a convenient location. Practice different cleaning techniques until you can clean fish quickly and with little waste.
To field dress trout and small salmon:
• Slice the throat connection, the tissue that connects the lower jaw and the gill membrane.
• Insert the knife in the vent, run the blade tip up along the stomach to the gills, taking care not to puncture the intestines.
• Push your thumb into the throat; pull gills and guts toward the tail.
Scrape out bloodline with a spoon, then rinse out cavity.
www.baitshopboyz.com/forum/forum_posts.asp?TID=22504
Field dress fish that are to be cooked whole or steaked. It is not necessary to field dress fish if they are to be filleted within an hour or two. Scale fish that are to be cooked with their skin on. Scaling fish is quick and easy with a scaler, though a dull knife or spoon can be used. Wet the fish and scrape off the scales, working from tail to head. This job should be done outdoors, because scales can fly in all directions; or, line the kitchen sink with newspapers and scale as carefully as possible.
When field dressing and scaling at home, place your catch on several layers of newspapers to ease cleanup. Before field dressing, wipe the fish with paper towels to remove slime. This makes it easier to hold the fish firmly. If you puncture the guts, wash the body cavity with cold water. Use water sparingly, because it softens the fish.
The head can be removed after dressing. Paper towels are excellent for wiping off scales and blood spots, and for drying fish.
Field dressing is easier if you have the right tools, and if you clean the fish in a convenient location. Practice different cleaning techniques until you can clean fish quickly and with little waste.
To field dress trout and small salmon:
• Slice the throat connection, the tissue that connects the lower jaw and the gill membrane.
• Insert the knife in the vent, run the blade tip up along the stomach to the gills, taking care not to puncture the intestines.
• Push your thumb into the throat; pull gills and guts toward the tail.
Scrape out bloodline with a spoon, then rinse out cavity.
www.baitshopboyz.com/forum/forum_posts.asp?TID=22504
Step 3: Keep them cold without soaking them in water until you get home.
Step 4: Put a large cast-iron skillet on the stovetop, drop in enough bacon fat to cover the bottom of the pan when melted - and then a little more - and heat it up over medium heat. While the pan and fat are heating, season the trout with your favourite seasoning, which can be as simple as salt-and-pepper or as elaborate as any dry seasoning/herb/spice mix that you enjoy. Dredge the outside trout in a 50/50 mix of flour and corn meal, and shake off any excess.
Step 5: When your skillet and fat are hot enough to have a light haze hovering overhead, back off the heat a bit and lay your trout in the middle of the pan, with the back-side of each fish to the middle of the pan, facing in opposite directions, so that the thicknesses are evenly distributed, yet also with the thickest parts in the middle.
Step 6: Cover the skillet with a heavy, tight-fitting lid and cook the fish, undisturbed, for 5 or 6 minutes, depending on thickness, then carefully turn the fish over (with the backs still facing the middle of the pan), cover again and cook for the same length of time. Your trout will be done when a fork inserted into the thickest part of the back twists easily, exposing flaked meat that is opaque, rather than mushy and raw-looking.
NOTE - A good, general rule of thumb is to cook a fish 10 minutes total for each inch of thickness; for instance, cook a whole trout that is 1 inch thick for approximately 5 minutes on each side.
Step 7: Transfer the fish to a plate (heated, if possible), along with a side dish or two.
Step 8: Serve the fish with a wedge or two of lemon and watch your youngster enjoy a great taste experience that will spark his or her interest in fishing for a lifetime. The skin (preferably scaled), can be eaten or discarded, according to your preference. Kids (and many adults) are leery of bones, so to eliminate that problem, simply do this: lift out the meat off the backbone and ribs along one side, leaving the bones behind, then lift out the backbone - with ribs attached - and set it aside, exposing a perfect, boneless fillet underneath.
This is as simple and as good as it gets ~
