01-27-2007, 01:07 AM
[cool][#0000ff]The simple answer is that since they are closely related to trout, they do not taste too much different than trout of the same size. They smell stronger, but that is in their skin slime. If you scale or skin them, they are very mild.[/#0000ff]
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[#0000ff]The more complex answer is that they taste however you prepare them. If you scale them and fry them whole, you get crunchy fried skin and soft flesh full of small bones...just like trout. If you fillet and skin them, they can be fried, sauteed in garlic butter or oven broiled...and are mild tasting.[/#0000ff]
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[#0000ff]One of my favorite ways to cook the small ones is to scale them, fillet them and then deep fry the thin fillets until they are crisp. Layer them on toast and crunch away. It is more like eating fish-flavored potato chips than any kind of fish. Any small bones are crisp and edible.[/#0000ff]
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[#0000ff]The larger Bonneville whitefish have two rows of flesh bones that you need to remove during the filleting process or you will be picking a lot of bones out of your dinner. they are very good eating, though. But, don't freeze them. They are much better fresh. Keep only what you will eat within a day or two.[/#0000ff]
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[#0000ff]Everybody seems to have their own favorite recipes. Maybe you will get a couple more here.[/#0000ff]
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[#0000ff]The more complex answer is that they taste however you prepare them. If you scale them and fry them whole, you get crunchy fried skin and soft flesh full of small bones...just like trout. If you fillet and skin them, they can be fried, sauteed in garlic butter or oven broiled...and are mild tasting.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]One of my favorite ways to cook the small ones is to scale them, fillet them and then deep fry the thin fillets until they are crisp. Layer them on toast and crunch away. It is more like eating fish-flavored potato chips than any kind of fish. Any small bones are crisp and edible.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]The larger Bonneville whitefish have two rows of flesh bones that you need to remove during the filleting process or you will be picking a lot of bones out of your dinner. they are very good eating, though. But, don't freeze them. They are much better fresh. Keep only what you will eat within a day or two.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Everybody seems to have their own favorite recipes. Maybe you will get a couple more here.[/#0000ff]
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