PRDATR Report post Posted March 20, 2018 Get the family fishing license, saves a few $$. Or so I am told. The slime coat left on can add a fishy taste. Or maybe because it is FISH.....lol The citrus helps with the fishy taste too ( I think). A pat of butter, some salt pepper and seasoning rubbed in and a citrus slice on the inside. Wrapped in tinfoil or cooked over a flame. 5 star pond cuisine. Dangit Kev...now I want to go fishing...... Fishes with no to very small scales rely on a thicker slime coat to keep parasites off and will jell once they die. Eels are an extreme case but you get the picture. Share this post Link to post Share on other sites
Coues assassin Report post Posted March 20, 2018 they taste like pond water no matter what, unless you smoke them. but i can never get all the bones out. A lot of work to make sure you get all the bones but worth it when you open one of those bags 6 months down the road. I make all kinds of things with my trout when I smoke them from tacos to sandwhiches or just plain! I found a great brine on the internet I wrote down somewhere if I find it I will post it Share this post Link to post Share on other sites
trphyhntr Report post Posted March 20, 2018 No matter what I do there's always some bones. Last time I thought I got them all but no, still there. Even in the top loin, think they're called pin bones? Share this post Link to post Share on other sites
MMACFIVE Report post Posted March 21, 2018 Wrap them in plastic wrap then vacuum seal. They will last for years. Literally. We do it with out meat and fish. Share this post Link to post Share on other sites
