HIcountryman
Very Active Member
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Had a bad experience with some small baked trout other night. Three (12", 12", 14') trout I baked 10 min at 400* in glass dish then added water to steam add'l 10 min at 400*. Pulled em out and they sat a few min while finishing broccoli and corn. I had a hard time flaking meat off bone and ended up with mostly tiny flakes of meat- with a buncha damn bones in it!
How do you all cook trout? Easier to flake off meat while it is very hot or how long do you let it cool? Meat was very tasty (lemon dill) but cool and had a few bones. Skin fell apart instead of peeled off whole... Can't remember having this much trouble before but don't want to go through this again. I know grill is better but its too damn cold out.
How do you all cook trout? Easier to flake off meat while it is very hot or how long do you let it cool? Meat was very tasty (lemon dill) but cool and had a few bones. Skin fell apart instead of peeled off whole... Can't remember having this much trouble before but don't want to go through this again. I know grill is better but its too damn cold out.