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Started By
Message
How do you filet your specs?
Posted on 6/18/15 at 7:43 am
Posted on 6/18/15 at 7:43 am
I'm curious to how most people clean their speckled trout nowadays. When growing up it was the norm to scale them and leave the skin on. I find it adds more flavor to the fish. Now the younger crowd thinks I'm crazy and simply remove everything with the knife. Most of them will not even consider doing it the old fashion way. What is your preferred method?
This post was edited on 6/18/15 at 7:44 am
14
Posted on 6/18/15 at 7:46 am to Buck_Rogers
Filet and do not leave skin on. I also use an electric knife.
Just Like This
Just Like This
This post was edited on 6/18/15 at 12:20 pm
Posted on 6/18/15 at 7:47 am to Buck_Rogers
Filet
Posted on 6/18/15 at 7:47 am to Buck_Rogers
Posted on 6/18/15 at 7:50 am to Buck_Rogers
No skin and keep them eggs!
Posted on 6/18/15 at 7:56 am to Buck_Rogers
Electric knife. Sometimes leave the skin on if Im going to blacken it. Havent saved any eggs tho. Might have to try that
Posted on 6/18/15 at 7:58 am to Buck_Rogers
quote:
When growing up it was the norm to scale them and leave the skin on.
trout skin will cause you never to eat trout again. I remember when I was young, we didn't fish for trout at all. we went to the local grocery and bought some filets with the skin on one side. fried that shite and I've never eaten trout again. it ruined me for life.
I stick to white perch, bass, and spotted cat.
Posted on 6/18/15 at 7:59 am to sonoma8
quote:
Sometimes leave the skin on
Some people just don't know what they're missing, I guess.
Posted on 6/18/15 at 8:02 am to Buck_Rogers
Boot, thats how I do my reds
Def leave the skin on King/Spanish macs if you are going to blacken it. Cover that in a crawfish cream sauce
Def leave the skin on King/Spanish macs if you are going to blacken it. Cover that in a crawfish cream sauce
This post was edited on 6/18/15 at 8:08 am
Posted on 6/18/15 at 8:05 am to bootlegger
quote:
Like this
That's a huge trout!
Posted on 6/18/15 at 8:07 am to tigerdup07
quote:
stick to white perch, bass, and spotted cat.
Youre missing out. Speckled trout is the king of a fish fry. Freshwater fish always have a mud taste, especially bass and catfish if they arent cleaned properly or are too big. I still love eating them and especially sacalait and bream, but to say they are better than specks is kinda crazy.
Posted on 6/18/15 at 8:10 am to Buck_Rogers
Filet. No skin. Electric knife. You can roll through specks on an electric knife.
Posted on 6/18/15 at 8:13 am to Buck_Rogers
Belly cut like in the video, traditional filet method if a 12" speck, just work around swim bladder.
Posted on 6/18/15 at 8:21 am to bootlegger
This is how I do it as well.
Posted on 6/18/15 at 8:28 am to dnm3305
quote:
but to say they are better than specks is kinda crazy.
it's just a mental thing now, I suppose. I once ate a moonpie in the 80's while I had a virus. since then, I could never eat another moonpie. the taste of those specs was so bad, i'm not even willing to chance it anymore.
Posted on 6/18/15 at 8:31 am to Redlos
quote:
like in the video
Posted on 6/18/15 at 8:35 am to bootlegger
quote:Me too, but it sure looked like a lot of meat on that belly section.
Like this
Posted on 6/18/15 at 8:47 am to AlxTgr
quote:
Me too, but it sure looked like a lot of meat on that belly section.
I was thinking the same thing.
Posted on 6/18/15 at 8:49 am to tigerdup07
quote:
I suppose. I once ate a moonpie in the 80's while I had a virus. since then, I could never eat another moonpie. the taste of those specs was so bad, i'm not even willing to chance it anymore.
Im smellin what youre steppin in. I cant eat raw oysters anymore because of a bad episode I had in Grand Isle years ago with a bad sack.
Posted on 6/18/15 at 9:00 am to Redlos
quote:
Belly cut like in the video, traditional filet method if a 12" speck, just work around swim bladder.
this. sometimes accidentally leave a bit of skin on, but it fries up just fine
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