It's been 3 years since I moved to Whistler, Canada from Japan, my second child was born in Canada and I got used to Canadian way of life. I enjoy cooking using limited varieties of ingredients, but edible wild plants in spring, trout in summer, mushrooms and salmon in autumn and ice fishing in winter. I appreciate any information you can give me. I look forward to hearing from you.
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I can cook the trout exactly the way you see it on the cutting board...to eat it take fork and puncture along the spine.. peel the meat upwards..then grab spinel boan and lift from remaining meat.. enjoy your trout bone free without all the hard work of filets..
I just made and ate this. I used spicy pollock roe, and topped with green onions. It was delicious! The creaminess of the butter really came through. Thank you!!!!
This is japanese style of filleting. They use bigger knives. Not small thin knives like westerners. Theres many ways to fillet and remove bone. Just because you know one method doesn't mean its always the right method
Don’t fillet a trout fool! Flour both sides. Sauté whole on Med-low heat with butter. One flip.. .plate and serve. Then enjoy picking delicious flesh off the skeleton. What’s wrong witch-you !?
