Nice video. I do the same thing but remove the pin bones when the skin is still on. Keeps it from tearing, then I skin it.
@LakesnWoodsOutdoors Жыл бұрын
Great point! I do that on harder skinned fish but I find trout skin is very soft, sometimes the knife will punch through and when I deskin the fish the skin starts to rip or doesn't come off properly, though if I do it more I will likely get used to it!
@twinbadger1 Жыл бұрын
Thanks for the video! Helped a lot. Any pointers on baking recipes?
@LakesnWoodsOutdoors Жыл бұрын
I really like baking mine, with some butters and spices, preferably lemon and herb and I put some sliced lemon on top! It's really good especially when the meat is really orange!
@twinbadger1 Жыл бұрын
@@LakesnWoodsOutdoors thank you
@LakesnWoodsOutdoors Жыл бұрын
@@twinbadger1 No problem! Thanks for watching!
@happyfisherman44329 ай бұрын
pro chef tip... cut yourself a finger hole in the tail skin.... far easier to hold it while skinning the fillet that way
@dongfloppin224 ай бұрын
Best recipe for lake trout, season to taste, throw away the fish and eat the cutting board
@LakesnWoodsOutdoors4 ай бұрын
I'd say you aren't seasoning them properly then lol, if you're catching them in a lake that has smelts their meat turns very pale/white and tastes like a spawning salmon, I catch a lot of mine in spring fed lakes with chubs/herring and other natural baitfish and the meat is super red and tastes just like a Salmon or steelhead!
@dfscrush3r8412 жыл бұрын
Honest you butchered this video , good effort tho
@LakesnWoodsOutdoors2 жыл бұрын
And by butchered do you mean the quality or my fillet job? Honestly I know the fillet jobs weren't the best, meat gets mushy when they freeze on the ice and then thaw out at home and my knife was certainly not sharp so it made it hard to get solid clean fillets. Though if you know better than I do, please enlighten the comments for others who watch!