01-11-2004, 01:16 PM
[cool][size 1]Hey, Curtisfish and O4T, thanks for the soft fuzzies. I am attaching some diagrams from my old book "FETCHIN' AND FIXIN' THE FISHES OF UTAH" that should help with the visual part. Also attaching a series of three pics showing some nice red fleshed rainbows from Deer Creek...and the end result.[/size]
[size 1]Our southern Utah fishguy has done a good job of describing the considerations of filleting trout. They do have a different anatomy than bass, perch, walleye and other "warm water species". But, once you learn to feel out the little line of flesh bones, and to make the two parallel slits...on each side of that row of bones...you can enjoy boneless trout munchin. [/size]
[size 1]My kids have always liked fish, and always brag on me that they have never found a bone in any of the fillets I have served. My 85 year old mother quit eating fish as a young girl, in Idaho, because she once got a trout bone stuck in her throat. But, since coming to live with us, she enjoys fish along with the family, since she does not have to worry about bones.[/size]
[size 1]By the way, I am working on a pictorial and writeup on sharpening and maintaining knives. Been some chatter on that lately.[/size]
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[size 1]Our southern Utah fishguy has done a good job of describing the considerations of filleting trout. They do have a different anatomy than bass, perch, walleye and other "warm water species". But, once you learn to feel out the little line of flesh bones, and to make the two parallel slits...on each side of that row of bones...you can enjoy boneless trout munchin. [/size]
[size 1]My kids have always liked fish, and always brag on me that they have never found a bone in any of the fillets I have served. My 85 year old mother quit eating fish as a young girl, in Idaho, because she once got a trout bone stuck in her throat. But, since coming to live with us, she enjoys fish along with the family, since she does not have to worry about bones.[/size]
[size 1]By the way, I am working on a pictorial and writeup on sharpening and maintaining knives. Been some chatter on that lately.[/size]
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