01-02-2006, 04:21 AM
MMM... That Rachel Ray is tasteier than anything she cooks. Man would I like to hit that...
Anyway...
For my take on this... TD is obviously a brilliant fillet artist. If I could do a job that good I'd fillet more fish (as my mother always begs me to do) instead of just old school gutting them.
While removing the skin is absolutley necessary on Bass, Perch, Walleye, Crappie, and Cat's. I'm of the opinion that trout (unless you are cooking them in the oven as showed in the above pics... looks delish) are a little easier to cook with the skin left on.
My favorite method of cooking Trout (or basically any other fish or meat) is on an outdoor bbq. Trout fillets on the skin seem to hold together better when grilled or panfried.
I usually cook'em whole, but fillets grill very well too. The key to the whole thing is to get a grilling basket. This nifty little invention will allow you to turn the fish for even cooking without turning the meat into an unattractive pile of flakes.
once the fillet (or whole fish) is cooked, the crispy skin will peel of the meat effortlessly.
Give it a shot...
Great post and lesson TD... Thanks.
[signature]
Anyway...
For my take on this... TD is obviously a brilliant fillet artist. If I could do a job that good I'd fillet more fish (as my mother always begs me to do) instead of just old school gutting them.
While removing the skin is absolutley necessary on Bass, Perch, Walleye, Crappie, and Cat's. I'm of the opinion that trout (unless you are cooking them in the oven as showed in the above pics... looks delish) are a little easier to cook with the skin left on.
My favorite method of cooking Trout (or basically any other fish or meat) is on an outdoor bbq. Trout fillets on the skin seem to hold together better when grilled or panfried.
I usually cook'em whole, but fillets grill very well too. The key to the whole thing is to get a grilling basket. This nifty little invention will allow you to turn the fish for even cooking without turning the meat into an unattractive pile of flakes.
once the fillet (or whole fish) is cooked, the crispy skin will peel of the meat effortlessly.
Give it a shot...
Great post and lesson TD... Thanks.
[signature]