View Single Post
Old 06-24-2015, 09:47 AM   #4
Super Ultra Member
Join Date: Jul 2010
Location: On the "Ridge" outside the Lou
Posts: 10,716
Trout are oilly fish and you don't need to add any other oil,
That's the difference when you fillet them. Removing the skin, and fat layer takes away the stronger "trout", or salmon like flavor. The fillets, breaded and fried taste more like crappie, or other mild fish.
DW doesn't like the stronger taste, but loves the fillets.
I also don't keep any much bigger than about 15 inches long because they get even more of the fat, and strong taste. But of course that "fat" is really the fish oil, or omega 3 fatty acid that's suposed to be good for you.
Voted Branson's Best Trout Fisherman
rjw1991A1 is offline   Reply With Quote