"You're doing it wrong"Chthonic confesses: "Only last year did I discover why the lids of things in tubes have a recessed pointy bit built into them." Tell us about the facepalm moment when you realised you were doing something wrong.
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Scaryduck LIKES EGG, Thu 15 Jul 2010, 13:23)
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This is something I need to know.I have four whole trout in my fridge ready for me to do fabulous culinary work on them tonight.
It sort-of defeats the purpose if 1) I cry because they have faces and 2) I can't actually figure out how to eat them.
(, Tue 20 Jul 2010, 12:34, 2 replies)
I was taught to do it as follows:(I assume fish has been cooked and is orientated like this O++++< with belly towards you)
1) Make vertical cut behind gill-slit.
2) Make vertical cut in front of tail.
3) Slide tip of knife horizontally along 'lateral line' (this is a visible line, that runs the length of the body, about halfway down).
4) Ease off the skin (top-half away from you, bottom-half towards you).
5) Gently pull the bottom-half of the flesh towards you and consume.
6) Gently ease (lift & push) the top-half of the flesh away from you and consume.
7) Flip it over and repeat for the other side.
Done properly you should end up with a 'cartoon' fish: a head and a tail, connected by a skeleton.
Alternatively, you could try this:
www.youtube.com/watch?v=x5IZ2BOCBgA
(, Tue 20 Jul 2010, 14:17, closed)
trout = ergh, mud taste.(, Tue 20 Jul 2010, 16:10, closed)
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