Cleaning trout. Does that bring back memories! I think I was about 9 years old when I first learned how to clean trout. It is really pretty easy. A little practice and you will soon be cleaning trout with ease. If at all possible, use clean, running water to rinse the trout as you clean.
Fish stock.
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Ingredients:- 2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water.
Salmon has become one of the most popular fish to serve. People love the taste, and salmon cooks quickly, making it a great option for both weeknights and weekends.
Okay, so you have caught your limit. Now, how do you want them prepared for cooking? How about trying my favorite – fillet! No bones, no skin, just all good flesh that can be cooked any way you like. I can taste it now! Don’t know how, you say? It isn’t hard but it does take practice. The easy to follow instructions are coming up next.
Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.
A freshly caught fish can be cooked in a thousand and one processes. Any fisherman worth his salt has his own unique system of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down ways of cooking fish. Here are some tips to get the best out of your fish.
