Did you debone the trout? It's tricky but worth it

No. I’m too lazy usually haha. My husband catches them, and I clean and cook them. He has a habit of catching them when I’m justtttt about to go to sleep or already in bed!

I do debone lake whitefish before I cook it. I just pull the bones out with tweezers. Is there a faster way?

There's tweezers made specifically to debone fish that do the job more easily, but it's only marginally faster than regular old tweezers.

Looks like perfection!Must have been a big one.

Thank you! It was actually two trout. My husband actually trimmed a bunch of fat. They recommend not eating bigger than 25 inches.

Why do they recommend that?

Lake trout apparently live a really long time. If you eat the bigger ones, they are older and have absorbed more harmful stuff from the water. A lot of that stuff is also stored in fat, so it’s good to trim it.

Thanks!

The only thing I could think of

This show is on my list to watch!

Also, side note because my husband has to always point this out to me and it goes with the clip; Lake trout are actually related to char and are not true trout! So the guy is kinda right about it being marketing haha

Move it higher up your list. Fantastic show that still rings true today. Easily one of my top 3 shows of all time. Rewatched it a bunch of times.

Also delicious looking fish. Well done

Will do! And thank you!

Lake Trout hit different

I need some

Takes golden brown to a whole new level.

I found a trick to use a sharp knife to cut the meat around the majority of the bones, and then there's just about a dozen pin bones to pull out with tweezers. The resultant filet doesn't look as pretty as in your picture but it's nice to have zero bones

Really? Never knew that. They look like Rainbow, except for the 'V' tail

Yup! We didn’t know either until my husband read it in a book. They are all from the salmonidae family though.

My wife does a simulacrum of this by putting the pieces in a regular oven at 60 deg Celsius for 30 hours. Always better if you can do it over fire (or embers)

I have never seen the word simulacrum until today.

She keeps them in the oven for 30 hours at 60c? Do they dry out?

Yes, very much so. Which is the intent. This is lox jerkey. Spices are involved.

Ah, a jerky! I’ve never tried trout or salmon jerky, but I have seen it. Do you slice it really thin?

Small chunks, but perhaps not what you would call thin. Quarter inch?

Sounds tasty! Like little smoked nuggets!

Yeah,some of them get GIGANTIC!