P
pinstriper
black rockfish are super easy, this video shows it well, once you cut along the top just slowly trim from top to bottom following to bones so that you get all the meat possible. super easy. same basic fillet process works on freshwater Bass and Yellow Perch and lots more fish...make sure your knife is sharp and keep the carcass for crab bait.
https://youtu.be/6kCs4qSDBBU
as for trout, I always cook them whole, then you grab the backbone at the tail (leatherman works great, no burned fingers), lift it up slightly and use a fork to fillet OFF the bottom side of the fish (pre-cutting the skin down the back on larger trout helps), moving slowly forward so that every single bone stays on the tail that you are holding, flip it over and repeat.
I even use this to get bone free smoked trout fillets- brine and start smoking whole, pull them out after about 2 hours, fillet OFF the sides as described above, back in the smoker after a shake of cajun seasoning, then baste with sweet thai chili sauce later so they don't dry out too much on the surface...cheers, roger
For blacks,scale and cut the head off{or not}.3-4 slanted slits on each side[30 degrees or so] about half way through .Rub with olive oil and season with what ever you like. I use garlic powder and black pepper.Grill over direct heat until the skin is crispy and fish is cooked,around 5 minutes each side TURN ONLY ONCE! Squeeze a little lemon juice and using your fork pull the meat off from top to bottom.Once one side is done,grab the backbone starting from the tail end, and pull up and towards the front of the fish. Really tasty! Enjoy
Thanks Roger, I'll watch that a bunch of times. We've been cooking the trout whole and pulling the skeleton out, and still finding bones left behind (with no obvious gaps in the pulled skeleton, so...doing something wrong).
I use Tony Chachere's cagun seasoning on most all of my fish. There will always be pin bones to deal with unless you take the time to cut or pull them out. It show him cutting them out in Rogers video.
I use Tony Chachere's cagun seasoning on most all of my fish. There will always be pin bones to deal with unless you take the time to cut or pull them out. It show him cutting them out in Rogers video.
if you pull the backbone upwards slowly while holding the fillet down it is common for all the pin and rib bones to stay attached...you should have almost zero bone trout...
I've always pulled the bones from the neck. Looks like I better try from the tail. Thanks!
Taqueria La Fuente in downtown tigard,
So, we're getting awful tired of fighting all the bones in small fish. Trout, rockfish, panfish, etc.
But on the other hand, these small fish are really difficult to filet, and even when you get it right, there's not a lot of meat. So it is too easy to just say "filet them and make fish tacos". Easier said than done, and who the hell catches and keeps the 15 fish necessary to make a meal ?