01-02-2006, 01:13 PM
[cool][#0000ff]I totally agree that there are times when the skin can and should be left on trout fillets. The most obvious are when they are being grilled or smoked. Trout flesh is delicate and tends to fall apart easily unless it is still attached to the skin. [/#0000ff]
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[#0000ff]It is also okay to leave the skin on smaller trout, for frying (with or without scales). But, the larger the fish the more likely that the skin will contribute to the fishy taste. This is especially true when the fish have been taken from waters that are weedy and/or alkaline. [/#0000ff]
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[#0000ff]I have TRIED to eat some trout that were absolutely terrible tasting, even after being skinned and soaked in mild salt water or milk. I suspect that many who profess to dislike fish in general have been fed some of that nasty trout and then judged all fish as being equally bad. As most of us know, there can be a world of difference in the color, firmness and taste of trout from different waters.[/#0000ff]
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[#0000ff]By the way, my mother decided she disliked fish after being served whole trout with the tiny flesh bones still intact. She got one stuck in her throat, while she was a small girl, and did not eat any fish for many years after that. Only after we moved my parents in with us, and she observed my filleting, would she consent to trying more fish. For the next few years, until she passed, she was always the first one at the table with a fork in the fish platter. [/#0000ff]
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[#0000ff]Yep, proper preparation can make a lot of difference to the ultimate enjoyment of any dish. No, I'm not talking about Rachel.[/#0000ff]
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[#0000ff][/#0000ff]
[#0000ff]It is also okay to leave the skin on smaller trout, for frying (with or without scales). But, the larger the fish the more likely that the skin will contribute to the fishy taste. This is especially true when the fish have been taken from waters that are weedy and/or alkaline. [/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]I have TRIED to eat some trout that were absolutely terrible tasting, even after being skinned and soaked in mild salt water or milk. I suspect that many who profess to dislike fish in general have been fed some of that nasty trout and then judged all fish as being equally bad. As most of us know, there can be a world of difference in the color, firmness and taste of trout from different waters.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]By the way, my mother decided she disliked fish after being served whole trout with the tiny flesh bones still intact. She got one stuck in her throat, while she was a small girl, and did not eat any fish for many years after that. Only after we moved my parents in with us, and she observed my filleting, would she consent to trying more fish. For the next few years, until she passed, she was always the first one at the table with a fork in the fish platter. [/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Yep, proper preparation can make a lot of difference to the ultimate enjoyment of any dish. No, I'm not talking about Rachel.[/#0000ff]
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