Boneless trout?

BowHunter46 · 02-01-2006, 07:38 PM

Is there a way to take out all the bones at one time so I dont have to worry about eating them?

Thanks for any advice.

ejpaul1 · 02-01-2006, 08:05 PM

The key is the size of the fish. If yer talking about some good size mack's (lake trout) then yeah, you can fillet them. But the problem with trout is that the small ones have these little bitty bones. They need to be 12 inches before its not too much of a hassle to eat them. Here in colorado, I am now to the point that I dont even think about keeping them unless they are like 14 inches and then its usually got to be from a lake or res. You can fillet smaller ones, I just dont know how. EJ

ejpaul1 · 02-01-2006, 08:06 PM

I forgot to mention that good size macks are like 24 inches.

BowHunter46 · 02-02-2006, 01:45 PM

Quote:

ORIGINAL: ejpaul1

I dont even think about keeping them unless they are like 14 inches

I live here in PA and ive gotten the same way. A good sized stream trout is 12 or 13 inches and most of them arnt worth the effort of pickin out the little bones. So i let most of them go.

ejpaul1 · 02-02-2006, 07:38 PM

PA? well, you all should have a good amount of brookies out there. THe fishin worth the visit?

BowHunter46 · 02-03-2006, 02:02 PM

Quote:

ORIGINAL: ejpaul1

PA? well, you all should have a good amount of brookies out there. THe fishin worth the visit?

Well where im at,there arnt many native trout except for some 6 inch brookies. There mostly brown trout that are stocked.

MO_Bowhnter · 02-03-2006, 03:45 PM

The only boneless brown trout I've seen were floating in the sewage lagoon.[&:]

ejpaul1 · 02-03-2006, 07:51 PM

Browns do taste the best, but not the fecal brown trout. EJ

Jimmy S · 02-13-2006, 09:35 AM

Most of the trout I catch are returned to the water, but for those trout I decide to keep, here's what I do. I almost always pan-fry my trout. When they are finished cooking, I remove the skin, which comes off quite easily.

You will then see a horizontal line across the fish. Cut into that from end to end. Now remove the meat from the bone. I repeat, remove the meat from the bone. Push the top part of meat upwards from the cut and the bottom part of meat downwards. Turn the fish over and repeat.

The biggest mistake folks make is to remove the bone from the meat. That will always leavesome bones.