In article >,
Dog3 <dognospam@adjfkdla;not> wrote:

> Dave Smith >
> :
>
> > Katra wrote:
> >
> >> Sounds wonderful.. :-)
> >> Trout has a delightfull flavor, the only thing I don't like about it
> >> is all those very fine bones.
> >
> > Trout is indeed very tasty. I usually find that the bones come out
> > very easy. We used to have a trout farm a few miles from here where I
> > could get a freshly killed and gutted trout. I should have asked about
> > them filleting them. One time we had friends come over and I had l
> > planned to cook trout stuffed with shrimp and crab meat. It turned
> > out nicely, but I realized when I went to stuff them that it would be
> > so much better if they had already been deboned. I am not good at
> > boning raw fish and it took more than an hour to do that part of the
> > preparation.
> >
> >
> >
> >>
> >> Does making fillet's out of it take care of that?
> >
> > The worst fish I ever had for bones was white fish. My wife bought
> > some fillets last year and there was a bone or two in every fork full.
> >
> >
>
> GAWD. Try a different fish monger. I've never had much of a problem with
> fish bones on any fish I've purchased. I love trout and I use white fish
> in soups. I think trout has one of the best flavors of any fresh water
> fish. I do like blue gill but I like it fried. Oh hell, I forgot about
> salmon. Dammit, I like it all.
>
> Michael <- feed me

Mmmm... Fresh pan fried bluegull. :-d

Best fish in the world imho!!!
After I catch them, I just gut and scale, and pan fry them whole with
very light spicing. They are so tasty, they are more than worth the
bones and those are not too bad IMHO!

I think I'll go spearfishing soon.

K.
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