I love most salwater fish but I've never been a fan of freshwater fish.
Last summer I carried sal****er Texas caught speckled trout to a family
lakeside get-together in W.Va. for a fish fry, mainly so that I would not
have to eat fresh water fish. Several large fresh water trout had been
caught that morning in the cold water below the dam and they were big enough
to make 8" to 12" fillets and they deep fried great. The flesh of this
trout was almost yellow in color and the meat was flakey and delicious after
cooking. I'd eaten stocked trout years before and it was awful. I still
don't like most freshwater fish (including farm raised catfish) but that did
change my mind about "native" trout. Crappy is OK and we catch a little
fish that they call a "rock bass" in a cold stream around a family camp near
Moorefield, W.Va. that is reasonable. I fillet almost everything that is
big enough to make a decent piece of fish unless I'm going to bake or
BBQ/smoke it. I put four nice (16-18") specks on ice tonight and will
have them with sauteed shrimp for lunch tomorrow. I love living on the
bayou!!!
Quinton

(oYo)" wrote in message
news:e8Oqc.537154$Ig.46641@pd7tw2no...
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