Good video! Thanks for sharing

@LakesnWoodsOutdoors

Жыл бұрын

Thank you!

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

8 ай 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!

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!

pro chef tip... cut yourself a finger hole in the tail skin.... far easier to hold it while skinning the fillet that way

Honest you butchered this video , good effort tho

@LakesnWoodsOutdoors

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!

@captainuseless3806

Жыл бұрын

You butchered your kid

@l84ad8

4 ай бұрын

@@captainuseless3806ur sick

@captainuseless3806

3 ай бұрын

@@l84ad8 thanks