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Started By
Message
re: Whole Speckled Trout w Salsa Verde : Cooked at Home : Pics (Some are raw)
Posted on 6/29/15 at 7:06 am to bossflossjr
Posted on 6/29/15 at 7:06 am to bossflossjr
Bump for Boodreaux from WFDT thread
1
Posted on 6/29/15 at 7:33 am to bossflossjr
Thx bossfloss
Posted on 6/29/15 at 7:39 am to PearlsLSU
quote:
best way to "scale" the trout?
Back years ago, we would use nozzle on hose to "spray' the scales off from tail to head......if I remember correctly it worked pretty well.
Posted on 6/29/15 at 8:01 am to bossflossjr
I've been doing whole spec for a couple years now. The flav the bones give is unmatched.
If y'all don't wanna scale the skin at home, you can take the hose at the camp an spray from tail end to head and the pressure from the water will take the scales off. Don't have to scrape or get scales in your sink at home.
OP and all the other dishes here look awesome.
If y'all don't wanna scale the skin at home, you can take the hose at the camp an spray from tail end to head and the pressure from the water will take the scales off. Don't have to scrape or get scales in your sink at home.
OP and all the other dishes here look awesome. 
Posted on 6/29/15 at 8:47 am to 8thyearsenior
Great job everyone - both photo spreads look nice.
Posted on 6/30/15 at 12:56 pm to MeridianDog
Grilled some trout on the BGE a few nights ago, came out fantastic. I did a few things differently than the Link method that was posted. Mainly I skipped the drying for 30 mins, but I dried thoroughly with paper towels. I also brushed the fish with a mixture of mayo and a small amount of honey. I know it sounds odd - Cooks Illustrated has an article on grilling fish this month and they claim it helps to promote browning and crisping of the skin. Also prevents sticking. It worked like a champ and I couldn't taste a hint of mayo or honey in the finished product. I seasoned the fish with a rub made of lime zest, cilantro, cumin, S&P. Cooked the fish till 140 in the thickest parts and finished with fresh lime juice. Flavor was fantastic. Would love to try this on a smaller red or mangrove snapper.
Posted on 6/30/15 at 1:57 pm to Geaux2Hell
Those look beautiful!
Posted on 6/30/15 at 2:46 pm to bossflossjr
Posted on 6/30/15 at 4:28 pm to Geaux2Hell
Great job. I've torn skin several times on fresh spec's... I suspect because they weren't dry enough, even tho I thought they were.
May try the Cooks Illustrated method sometime. Thanks for the heads up!
May try the Cooks Illustrated method sometime. Thanks for the heads up!
Posted on 6/30/15 at 9:06 pm to bossflossjr
Also don't forget to clean your grill grate and oil it well. CI also recommend using 2 of those thin fish spatulas to flip the fish. I just used 2 regular old burger spatulas, but I can see their point. The thinner the spatula the better your chances of flipping the fish without tearing the skin.
Posted on 6/30/15 at 10:20 pm to bossflossjr
Nice lookin fish man.
Posted on 7/5/15 at 8:54 pm to Geaux2Hell
What exactly was the honey and mayo mixture? How long and at what temp did you cook your fish?
Posted on 7/5/15 at 9:01 pm to bossflossjr
quote:
skin stays crispy
wow. Didn´t know people eat the skin. You learn something every day.
Posted on 7/5/15 at 9:05 pm to Dandy Lion
That's the second best part behind the tail. That's like a crispy fish flavored potato chip.
Posted on 9/11/15 at 8:12 am to Aubie Spr96
bump for honey and mayo mixture details. how much of each in mixture? how much do you brush on?
how long to cook and at what temp?
how long to cook and at what temp?
Posted on 9/11/15 at 8:44 am to Dandy Lion
quote:
Didn´t know people eat the skin.
wat? fish skin is one of life's greatest pleasures and it is good for you too.
Posted on 9/11/15 at 9:19 am to bossflossjr
quote:
IMPORTANT STEP: set the fish fin up (like it is swimming), uncovered in the fridge for a couple hours to dry
Does this not make your fridge smell like shite? (I mean fish)
Posted on 9/11/15 at 9:30 am to Haydo
Not when the fish is fresh.
I dunno on honey/mayo mixture, but the salsa verde is the bombdiggity
I dunno on honey/mayo mixture, but the salsa verde is the bombdiggity
Posted on 9/11/15 at 4:03 pm to bossflossjr
bump for pm crew for info on mayo/honey mixture
Posted on 5/23/16 at 10:22 am to bossflossjr
Bumped by request.......
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