BigBendFishing.Net

The best thing to do with those trout bellies is to freeze them and save them for cut bait. They make and excellent trailer for any lure, or straight on a hook under a cajun thunder. I've have lotss of sucess with trout bellies!

BOWD UP!

What about the lawman and the rule that all game fish must remain in whole condition while on the boat? Seems like that could get sticky.

Yea that could be a problem, tring to convince the man you caught these before and this is my bait.

I have figured out a new method of dealing with the ribcages and bellies. I leave them on the fillet. When I get ready to cook them I cut the fillets in half and let my wife eat all the boneless ass ends and I eat the thick ends with the bones in them.

BOWD UP, That is a good idea though. I use the belly of Pinfish the same way.

I fillet it then skin and cut ribs out. But then I like to cut it in half and then finger it long ways. I then fry them in Louisianna fish fry, from Publix or Walmart, It's in a blue bag with a catfish on it. Yummy......

bringing up another old post here. sorry. i just clean trout like i would a panfisf. head off and scaled and gutted. i then stuff the cavity with butter garlic and lemon and wrap them in foil. tada! done. they cook forever like this but i typically do this camping or on the grill. if you cook them long enough, the skin pulls off on the foil and the back bone and 99% of the bones can be pulled out of the meat in one pull. *shrug*

Tom Keels wrote:I fillet, skin and cut the ribcage out. I feed my kids so I like to give them a boneless skinless fish finger to eat.

No wonder Ive been having such a hard time with the trout!!!! Big T's been cuttin their fingers off so they cant pick up my lures!!!!!

knock the scales off, fillet. fry up the back bones with tails on. fries up good and crispy

Cook'em whole and I give the kids a spoon to dig out the guts and other things they don't like to eat

.... what CSMarine does with the heads!

Or ... maybe I don't.

I do it like this ..

http://www.youtube.com/watch?v=xXmhuxjLEOs

It is just easier and a little less messy and the kids don't get close to the bones

light weight knife...fillet, skin and cut ribcage. Don't cut all the way through the tail so you can hold onto the whole fish while skinning. Makes the skinning process much easier.

Anyone eat trout rowe? We used to fry bass rowe sometimes when I was kid. I tried trout once and it didn't go so well. Now I just flip 'em to the chocolate garbage disposal; no wonder that dog likes fishing so much...

Years ago we ate everything edible on any fish. Now we have so many fish we filet,skin,debone and eat bonelss skinless fish filets. Fried or broiled. Exception is flounder. Scaled and broiled. Bream. Fried whole and headless. Mullet scaled and butterflied and fried or scales on and butterflied and smoked.

I use an electric knife. Cut it at the gills cut through the rib cage down to the tail, leave a little connected and flip it. Skin it and then take the ribs out. Takes about 30 seconds a trout.