Cooking Question

Discussion in 'Camping, Hiking, Cooking' started by David Prutsman, Jul 12, 2007.

  1. OhioOutdoorsman

    OhioOutdoorsman New Member

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    No wonder everyone says I'm full of crap.

    Thanks for sharing, Lex, that sounds like a winner.
     
  2. Zen Piscator

    Zen Piscator Supporting wild steelhead, gravel to gravel.

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    Cows and pigs live in their own shit. Fish are a step up!
     
  3. Be Jofus G

    Be Jofus G Banned or Parked

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    you can fillet a 4 inch fish if you want to. A razor sharp fillet knife with a flexable blade is key. Try practicing on a few dozen 4'' - 6'' perch, you'll be a filleting machine once you get through them.
     
  4. Lex Story

    Lex Story Angler, Gastronomist, Artist, Jarhead, Geek

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    Filleting a fish still leaves pin bones.
    You can remove the pin bones with tweezers as stated earlier in this thread but its a pain in the ass.
    Another way to remove the bones safely is to hot smoke the fish or steam it in a Chinese preparation. After you smoke or steam a trout you can avoid the pin bones by easily peeling away the skin and flaking the flesh away from the lateral line (which demarcates the pin bones) with a fork.
    I catered an event where I served smoked trout canapes for 200 guests and never ran into a pin bone after preparing it this way, lucky? no, just skill and attention to detail.

    Cheers,

    -Lex
     
  5. Gary Thompson

    Gary Thompson dirty dog

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    Maybe I was thinking of something else entirely.
    DeBone or not DeBone that is a ?
    Didn't yo moma teach ya to chew ya food? Then wash it down with some cold swil (Animal beer)
    TGIF. I'm going fishing come hell or high water.
    OH I buy my fish per boned.

    The thread says Cook ?
     
  6. Be Jofus G

    Be Jofus G Banned or Parked

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    :rofl: :rofl: :rofl: