We butterfly them down the backbone , but only if they are going into the
smoker.
just to pan fry we leave them whole ( minus the head and guts of course.)
"Charliec" wrote in message
...
I want to pan fry trout, but would like to butterfly them to flatten them
out prior to frying. What would be the best approach to butterflying
trout
- cut down the center of the backbone?? Or is there a better approach to
accomplishing this?
Thanks
Charlie
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Charliec