02-04-2011, 03:22 AM
When I pull the front fins off of Macks they always seem to pull lots more meat off going towards the tail on the belly.
After I slice the throat and reach into the gills and down the guts to pull the guts out I also grab the two front fins. On small trout pretty much just the fins come off with the guts and gills. On larger fish and I think especially macks thinking about it, some skin/meat peels back all the way along with the guts. That must be the fat stripping away I guess. It only seems to be an issue with larger trout and now I think I know why this happens and won't worry about it. The fat must not be attatched to the meat per say, it is another layer. Never thought about the fat on a fish before. It makes sense but never gave it a thought.
I did read somewhere years ago that pulling those fins off is pretty important as there is something that starts to grow around them after the fish dies that can taint the meat. Some sort of enzyme. Learned how to clean trout that way anyways but that has always stuck with me.
I grew up fishing for little rainbows and brookies. A 12" fish was a good one so cleaning trout is a 10 second process or so. I will get the perch down
[signature]
After I slice the throat and reach into the gills and down the guts to pull the guts out I also grab the two front fins. On small trout pretty much just the fins come off with the guts and gills. On larger fish and I think especially macks thinking about it, some skin/meat peels back all the way along with the guts. That must be the fat stripping away I guess. It only seems to be an issue with larger trout and now I think I know why this happens and won't worry about it. The fat must not be attatched to the meat per say, it is another layer. Never thought about the fat on a fish before. It makes sense but never gave it a thought.
I did read somewhere years ago that pulling those fins off is pretty important as there is something that starts to grow around them after the fish dies that can taint the meat. Some sort of enzyme. Learned how to clean trout that way anyways but that has always stuck with me.
I grew up fishing for little rainbows and brookies. A 12" fish was a good one so cleaning trout is a 10 second process or so. I will get the perch down
[signature]