While most trout anglers these days practice catch-and-release, there are instances where keeping a trout or two for dinner is perfectly acceptable, and, in some cases, good for the river or stream (a non-native rainbow trout in a cutthroat trout stream, for instance). But even when we keep trout for the occasional meal, it’s incumbent on us to get the most of this delicious resource.
In the video above, Scott Haugen with Cabela’s demonstrates a great way to remove the small bones from a trout and save as much meat as possible for the dinner plate. It’s a simple process that will make cooking and eating a trout a great experience, particuarly for those who’ve never tried it. One of the biggest challenges that comes with eating pan-sized trout is working around the small bones—it can make the experience less than savory. Removing the bones makes the meal more enjoyable.
Check it out.
— Chris Hunt