Yeah that’s the drill for sure. I’m a relatively recent convert to the idea of “aging” fish because when I was a kid we didn’t bleed them, and you need to cook them fresh if you don’t bleed them. I’m totally convinced that not bleeding them is the reason for everyone being convinced that you either cook them ASAP or freeze them. I guess you’re never too old to learn a new trick.
Looks delicious for sure!
Do you cut first and if so, do you let them rest skin up or skin down, on a rack or…?
I am not sure about steelhead, I’ve never caught one, but I don’t bother scaling trout and the skin gets plenty crisp for me as long as it is good and dry. Do you have a scaling tool or do you use a butter knife or something? I’ll try it on the next trout and see if it helps. I always scale warmwater fish and anything with big scales like rockfish or surf perch or whatever.