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Scaling Fish the Easy Way
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05-03-2006, 02:45 PM
[font "Poor Richard"][green][size 3]I don't bother scaling or removing the skin of a trout. Their meat is so tender that it would fall apart while cooking if there wasn't anything to hold it together. I microwave the fillets for about a minute [to seal it] then BBQ it until done. [/size][/green][/font]
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Scaling Fish the Easy Way - by Tarpon4me - 04-26-2006, 04:47 AM
Re: [Tarpon4me] Scaling Fish the Easy Way - by daymere - 04-26-2006, 05:10 PM
Re: [daymere] Scaling Fish the Easy Way - by Dryrod - 04-26-2006, 07:42 PM
Re: [Dryrod] Scaling Fish the Easy Way - by daymere - 04-26-2006, 10:24 PM
Re: [daymere] Scaling Fish the Easy Way - by snook.hooker - 04-28-2006, 05:29 PM
Re: [snook.hooker] Scaling Fish the Easy Way - by daymere - 04-29-2006, 12:02 AM
Re: [Tarpon4me] Scaling Fish the Easy Way - by davetclown - 05-02-2006, 05:21 AM
Re: [davetclown] Scaling Fish the Easy Way - by guppyslayer - 05-02-2006, 01:32 PM
Re: [guppyslayer] Scaling Fish the Easy Way - by davetclown - 05-03-2006, 04:20 AM
Re: [davetclown] Scaling Fish the Easy Way - by Dryrod - 05-03-2006, 02:45 PM
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