Preparing Fish

I notice there are a lot of fishermen here, if you want you can post some pictures or give techiniques on how to properly prepare fish for those who dont know.

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"There dosen't look like there's much shelter over in those mountains, but that's the only choice I got right now, this is gonna be a long week" - Les Stroud Arctic

Well as far as preparing fish on the river or lake, i like to keep it simple.
Must have a really sharp knife, a dull knife is a dangerous knife.
When you catch the fish & land it, gut it & clean right away. If you are taking it home and it's summer have some ice to pack it with. If it's winter your ok.
And there are some fish that should be scaled as well before eating. I for the most part fish for trout.
Ive never scaled trout and have eatin MANY & have never had a prob.
I like to eat my fish as soon as i catch it, doesnt get any fresher.
All i do is, gut it, cut off the head & back Fin. I find a stick about 36 inches long doesnt really matter, but as long as it's no shorter. I peel off the bark back about 6 inches or so, & split the stick down the middle
about 8 inches. Get your fire going, get some nice hot coals bilt up, pry open the split stick & place a side of the fish along the split stick, it will hold it in place.
Cook it for about 25 minutes or untill the fish meat easly falls off the bones or skin.
Site back on your favorite stump or rock, & enjoy. Smile

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A Knifeless Man is a Lifeless Man
Canadian To The Core
Carry Less by Knowing More
Knowledge Weighs Nothing

How do you know when the fish is done?

I know that it's eyes turn white/pop out, but I thought you were supposed to cut the head off as well.

Looks really good Drummer Dave Very Happy

The why I like to do it is in a frying pan with oil. Just fillet the fish, mix salt , pepper and flower in a bag and throw the fish in there and shake them around, take them out and fry them up Very Happy

eric

	hellsflame64 wrote:
	How do you know when the fish is done? I know that it's eyes turn white/pop out, but I thought you were supposed to cut the head off as well.

yes, when the eyes are white & fall out its done. Thats one way. Also if the skin just slides off thats another way.
Sometimes i leave the head on, sometimes not. it doesn't really matter, unless it bugs you to see it. Cool

_________________
A Knifeless Man is a Lifeless Man
Canadian To The Core
Carry Less by Knowing More
Knowledge Weighs Nothing

	turd wrote:
	Looks really good Drummer Dave The why I like to do it is in a frying pan with oil. Just fillet the fish, mix salt , pepper and flower in a bag and throw the fish in there and shake them around, take them out and fry them up eric

My fishing buddy bought some fish batter on one trip. It was good. He bought it at Canadian Tire in the boating outdoor area, around the smokers i think. With all the smoking chips, apple, cedar, hickory, etc.

_________________
A Knifeless Man is a Lifeless Man
Canadian To The Core
Carry Less by Knowing More
Knowledge Weighs Nothing

I'll keep that in mind Very Happy

Do you ever smoke them?

eric

	turd wrote:
	I'll keep that in mind Do you ever smoke them? eric

I caught a 10lb Chum last summer & wanted too, but never did. And later i found out my fishing buddy had a smoker Mad

oh, well, this year. Cool

_________________
A Knifeless Man is a Lifeless Man
Canadian To The Core
Carry Less by Knowing More
Knowledge Weighs Nothing

Drummer Dave wrote:

	turd wrote:
	I'll keep that in mind Do you ever smoke them? eric

I caught a 10lb Chum last summer & wanted too, but never did. And later i found out my fishing buddy had a smoker Mad

oh, well, this year. Cool

Mmmm.... smoker + fresh trout = very tasty! Very Happy

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"Asinus sæculæ maximus."