CATCH and COOK Super Clear Water Fish
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Date: 2019-09-08
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Comments and reviews: 9
Xaencus
Hey flair I have a tip for your next trout catch and cook to help get rid of the bones. When you clean the trout cut open the belly the way you did but instead of taking the head off like that, cut from the bottom under the gill plates so the head can come upwards and still be attached, clean the gill plates by removing the gills and take out the eyes. Cook that tasty trout with the head still on and when it's done you'll be able to lay the trout on its back and pull from the head to the tail taking out the spine and all those pinbones
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Hey flair I have a tip for your next trout catch and cook to help get rid of the bones. When you clean the trout cut open the belly the way you did but instead of taking the head off like that, cut from the bottom under the gill plates so the head can come upwards and still be attached, clean the gill plates by removing the gills and take out the eyes. Cook that tasty trout with the head still on and when it's done you'll be able to lay the trout on its back and pull from the head to the tail taking out the spine and all those pinbones
reply
Lonney Snow
Love all your videos, I was just a little bummed out that you guys didn't zoom in with the camera when you were fileting the trout, only because I don't know how to filet fish I wanted to learn from y'all. Other then that love all your videos and you guys rock. Keep up the good work and good luck to all of y'all.
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Love all your videos, I was just a little bummed out that you guys didn't zoom in with the camera when you were fileting the trout, only because I don't know how to filet fish I wanted to learn from y'all. Other then that love all your videos and you guys rock. Keep up the good work and good luck to all of y'all.
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Carroll Ault
A cool tip is to pull the meat down from the lateral line for the belly meat and up from the lateral line for the back meat you will get all the meat and very little bone dont be scared away from eating trout try wrapping them In foil with salt pepper and butter and make sure to scale them. Ps cool video
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A cool tip is to pull the meat down from the lateral line for the belly meat and up from the lateral line for the back meat you will get all the meat and very little bone dont be scared away from eating trout try wrapping them In foil with salt pepper and butter and make sure to scale them. Ps cool video
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Daniel Shurtz
You should learn to fillet out the bones. No need to deal with guts. Just cut out the meat you need and no rib bones. Probably use a bigger and sharper knife. You shouldn't have to hack at it. Light pressure Nd should go through meat and bones like butter. Come out west and people here will show you
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You should learn to fillet out the bones. No need to deal with guts. Just cut out the meat you need and no rib bones. Probably use a bigger and sharper knife. You shouldn't have to hack at it. Light pressure Nd should go through meat and bones like butter. Come out west and people here will show you
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Basscaster
You talk like you are talking to your market >>Children. Saturday morning cartoon crowd. You are just not for me, I apologize for being mean so early in the morning. Not all 120+ subscriptions, I watch are not for me. Keep up the good work, You are a TON better than Lunkers. lol
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You talk like you are talking to your market >>Children. Saturday morning cartoon crowd. You are just not for me, I apologize for being mean so early in the morning. Not all 120+ subscriptions, I watch are not for me. Keep up the good work, You are a TON better than Lunkers. lol
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Mary Brown
Smoked carp can't be beat Brine it for 24-48 hours then hot smoke until it falls apart. Pickled carp is good of you lie pickled herring(acquired taste. I have Scandinavian grand parents). Baked carp isn't bad but really bony. they have to come from really clean clear water
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Smoked carp can't be beat Brine it for 24-48 hours then hot smoke until it falls apart. Pickled carp is good of you lie pickled herring(acquired taste. I have Scandinavian grand parents). Baked carp isn't bad but really bony. they have to come from really clean clear water
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Andrew Finch
Hey flair. I caught Alot of trout. I used treble hooks makes it easier to put the dough bait on. And I always use a micro fishing rod to keep the fight. You may want to try smoking the trout next time. That's my favorite way to cook it. Thanks for the awesome videos sir.
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Hey flair. I caught Alot of trout. I used treble hooks makes it easier to put the dough bait on. And I always use a micro fishing rod to keep the fight. You may want to try smoking the trout next time. That's my favorite way to cook it. Thanks for the awesome videos sir.
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Cody Hess
People clean trout like 50 different ways I swear. If you ever get the chance bleed your trout like salmon. I also cut off the tail now and fillet out the bones and spine. Hard process but little to no bones makes eating trout so much more pleasureable. Cool vid man
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People clean trout like 50 different ways I swear. If you ever get the chance bleed your trout like salmon. I also cut off the tail now and fillet out the bones and spine. Hard process but little to no bones makes eating trout so much more pleasureable. Cool vid man
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SofaKing's StupidFishing
If you use bobber stops instead of a swivel, you can adjust the depth without retying. I can't stand soaking bait though. I did the spinners and dough bait thing for 20 years. I'm sick of it. I catch them with 1/16 oz chatterbaits and dropshots now.
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If you use bobber stops instead of a swivel, you can adjust the depth without retying. I can't stand soaking bait though. I did the spinners and dough bait thing for 20 years. I'm sick of it. I catch them with 1/16 oz chatterbaits and dropshots now.
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