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Picture Of The Month



Guess who's back?
jed with a spring Big Mack

Topic: Rainbows  (Read 5108 times)

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OlySpec

  • FatYakker
  • Salmon
  • ******
  • Location: Olympia, WA
  • Date Registered: Feb 2012
  • Posts: 532
Would love to see your video review of your new Wunder Boner when it arrives :) :banjo:
Hobie Pro Angler
FatYakker's Journey - http://fatyakker.blogspot.com

“It is a crime to have amphibious power and leave it unused.”

— Winston Churchill


Lee

  • Iris
  • Sturgeon
  • *******
  • Fuck Cancer!
  • Location: Graham, WA
  • Date Registered: Jul 2009
  • Posts: 6091
So let me get this straight, SLF ordered you a wunder boner AND gave you a new meat stick yesterday? 

 ;D
 


polyangler

  • Sturgeon
  • *******
  • Location: Lacey, WA
  • Date Registered: Jun 2009
  • Posts: 1844
So let me get this straight, SLF ordered you a wunder boner AND gave you a new meat stick yesterday? 

 ;D

I know...wait....is there a pun I'm missing here.

BTW, how did no one jump on  "I wonder if they make one big enough for for buts"  ;D
« Last Edit: May 24, 2012, 04:27:17 PM by ravdakot »
[img width=100 height=100]http://i785.photobucket.com/albums/yy131/saltyplastic/NEMrod


andyjade

  • Sturgeon
  • *******
  • Photo Dump
  • Location: Jadednesses
  • Date Registered: Aug 2008
  • Posts: 1330
I'll go ahead and clear out a corner of the chum bucket for the inevitable demise of this thread.
Blog/Photo Dump

Editor, The Milkcrate, Kayak Angler Lifestyle.


Michole

  • Rockfish
  • ****
  • my blog
  • Location: Portland, Oregon
  • Date Registered: Feb 2012
  • Posts: 142
The backbone, and nearly all of the ribs, can easily be lifted out once cooked.  I like the skin, and often coat the fish in whole wheat flour prior to pan frying in light olive oil.  I rub the inside (after the aforementioned gut and decapitate method) with Murray River pink salt, white pepper, and a squirt of lime.  When the bones exit the cooked body, all asthetics disappear.  I deal with this by shredding it ala pork with two forks.  Shred - with skin - onto cooked red quinoa garnished with green onions. 

It seems pretentious, but the pink salt is worth the efoort.  It kind of melts and dissolves a bit into the flesh.

You can also make a faux miso butterfish and shred over white rice garnished with nori or furikake.

Regarding the original focus of the post - andyjade's recipe sounds great. I used to put back the stocked trout because I did not like how they tasted (and I rarely keep wild trout).  However now I wait until I get about a dozen stocked trout and smoke them. I use a dry organic sugar/kosher salt mix that I leave the fish in for 12-24 hours and smoke them in my gas smoker for a couple hours. I find they are delicious and go great in a summer salad or as a starter. And the bones lift out without any trouble.
"If people don't occasionally walk away from you shaking their heads, you're doing something wrong."  John Gierach


ronbo613

  • Guest
I usually throw 'em back, but after a trip to the gas station and grocery store, the last five trout I caught, like myself, have become victims of the economy.



I'll post my super simple recipe later, time for dinner.


islandson671

  • Heroes On The Water NWest
  • Administrator
  • Sturgeon
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  • Location: Puyallup
  • Date Registered: Jun 2010
  • Posts: 1738
SLF saw the vid and has found and ordered me said device. Lets hope it's actually the fish cleaning model...
If not She's gonna be really happy ;)

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anything