Posted by Robert Vautier on May 09, 1997 at 07:30:52:
In Reply to: Trout Recipes - How do you de-bone trout? posted by Mike Edwards on May 08, 1997 at 10:55:00:
: I'm wanting to try several trout recipes that I found on the web, but most of them call for the trout to be de-boned before you cook it. Does anyone know how to do this?
: Does anyone know of some real good recipes for trout?
It is hard to debone a trout unless they are above 17inches, and here georgia that is a trophy fish. One of the things that my friends and I do are to foil bake the fish on an open campfire.
Gut the fish but leave the heads and tails on the fish (adds flavor). Then place some Paprika, pepper, salt, and sm amount of garlic on the fish. Squeeze some lemon jucie and lime juice on the fish.
Place some lemon slices inside the fish were the guts use to be. Now make a foil pack around the fish, make sure that you make it water tight you do not want, any of the jucies to escape. Also make
a handle in the foil so it is easy to grap with tongs. place on grill above a hot coal bed, for 45 minutes, turn about every ten minutes. The meat should just pull aay from the bones, when
cleaning the fish use your fingers to reomve the guts and try not to break any of the bones near the tail.
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