boneless trout?

Discussion in 'The BOC Diner' started by massa_jorge, Dec 24, 2007.

  1. massa_jorge

    massa_jorge New Member

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    allright, i fried up a bunch of trout last night. i mixed bacon grease and butter, and coated the fish in zatarain's blackened seasoning, and they were awesome. the kids loved it. my wife, though, doesn't like to eat around the bones, i guess i have spoiled her with the catfish and striper fillets we normally eat.
    i want to know if there is a way to make the trout's floating ribs disappear. i was thinking maybe make them like you do salmon patties. does anybody have any recipes that get rid of these little bones? or am i just stuck with it? thanks!
     
  2. massa_jorge

    massa_jorge New Member

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    okay i guess my thread got moved. there was another thread about fixing trout on the trout page, i wonder why mine got moved? anyway i know someone has to have an idea on this...
     

  3. Scott Daw

    Scott Daw New Member

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    2,002
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    When I fillet trout they always come out boneless. After making a slice at the base of the tail and around the collar, I start from the top of the collar and work my way back to the tail. Slowly cutting in one long stroke. When Im passing over the ribs, instead of cutting into them I go over them and finish the cut there. Your average stocked trout (9-12") dont have any meat or enough to count on top of their ribs to warrant continuing the rib cut down to the belly meat. the back end I will continue all the way down but the ribs are essentially cut around.
     
  4. gilmafam

    gilmafam Well-Known Member

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    First you want to clean em..... Use a knife and scale both sides by holding the trout with the middle finger in the mouth and the thumb... Go in the anal opening with a knife and go up to the gils. Use your thumb and clean the blood at the top to the belly cavity as well as the gills.... rinse under water and let the water rinse away material as you clean it. Cut off the head, but you can leave on the tail to check for proper frying....dry off the fish and then you are ready to pan fry... You can dip in egg and dust with pancake mix, or just fry in shalow oil.... Do one side, and then the other and don't over cook, look for a french fry tail to be done.... When finished, place on paper towel and then use a fork and peal off one fillet from one side of the complete set of bones, and then hold the skeleton and flake off the other side of the fillet. Usually the skin can be pulled off as well, or you can eat that and the tail.... Use some lemon peper to sprinkle on to add some additional flavor...


    Been a while since I got a trout, but this is a way for pan sized fish, or cut the fish in half to get it into the pan....

    "no bones trout".... Bayrunner Ray
     
  5. massa_jorge

    massa_jorge New Member

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    that's the way i do them, but i leave the head on. i was just wondering how to get the bones to dissolve. when i pull the fillet off the cooked whole fish, the floating ribs come out with the meat and end up sticking someone.... then i get 'the look'. :sad2:
     
  6. 223reload

    223reload New Member

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    10,798
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    Oklahoma
    I do mine the same ,but I dont bother to scale them unless they're over 12" those tiny scales seem to dissolve when I cook em. as for the pinbones in them ,I just bite a big hunk of bread with a bite of fish an start chewin.:big_smile:
     
  7. kat in the hat

    kat in the hat New Member

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    4,875
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    Missouri
    I dunno. Never had a problem with bones either filleted, or cooked whole. Maybe I cooked them long enough to disolve them??? I never scaled them either. I peel the skin off when it's done cooking.

    There is/was a product on the market called a Wunder Boner. (no kidding) Supposeldy is quickly, and easily removes the bones from trout.
     
  8. ratkinson

    ratkinson New Member

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    627
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    NY
    The Viagra company sells those don't they Kat?
     
  9. ratkinson

    ratkinson New Member

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    NY
    For the stream/creek trout I use a pair of scissors. Meat usually dropps right off the bone. The trout from lake Ontario I would fillet.... but that is a whole different class of fish.
     
  10. tkishkape

    tkishkape New Member

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    782
    State:
    Gore, Okla
    I'll gut and remove the gills streamside, then remove the bloodline from the backbone with a stroke from my thumbnail... rinse in the river and it's done.

    When I arrive at camp or in the kitchen, I'll lay out a sheet of foil for each fish, then one at a time, put a dollop of butter in the body cavity and give it a shot of lemon juice. Seal each fish in the foil.

    To cook, simply roll the foil packages onto a bed of coals for 3 minutes to a side or bake in the oven at 325 degrees for 20 minutes.

    The skin will stick to the foil and the lemon juice will steam the fish perfectly. Lift the meat from the top half with a fork, then lift the head and spine with all the lower bones attached. All that's left is good eatin!

    Enjoy!
     
  11. floundahman

    floundahman New Member

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    564
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    North Caro
    Jordan, you can "butterfly" your trout if you want to get rid of the bones prior to cooking. You can still leave the head on. If I had a trout I'd post pictures, but I don't so I'll try to describe how to do it. First eviscerate the fish and clean out the body cavity. You will need a very sharp, thin bladed fillet knife. In a sense you will be filleting the fish backwards. Instead of beginning along the spine, you begin inside the body cavity at the bottom of the ribcage. Follow the ribs all the way back to the spine, being careful not to cut the skin along the back of the fish. you will need to cut through the spine near the head (again being careful not to break the skin) and work the backbone away from the skin and fatty meat along the back. You will need to cut the meat away from the backbone to the tail on either side of the fish (don't cut all the way through to the top of the fish, just enough to access the backbone) you should be able to work the entire spine free to the tail. You can then feel the meat for any "floating" bones and remove them with pliers. Sorry I can't post pics. Trout season opens here in April. If I'm able to catch one I'll revisit this thread with pics. Hope this helps.
     
  12. massa_jorge

    massa_jorge New Member

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    went out and caught another mess today. i picked em up by the head and got the meat off the bone, looked like i got it all. cunked up the meat and made 'trout patties'. got a recipe for salmon patties and it looked great when i finished it. the patties were bony as all get out. maybe if i put the meat through the food processor??? i don't know if that would work. when i get enother off day i might try deep frying the whole fish. are yall skinning the fish before you batter it, or does it matter? thanks for all the replies so far! i'm not going to quit messing with this till i get my wife to eat em. we put quite a few back every winter so i can grill them in the summer.