Grilled trout sans skeleton?

Discussion in 'Food & Cooking' started by markg2, Mar 21, 2012.

  1. markg2

    markg2

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    I plan on grilling trout for our house guests this weekend. I buy the fresh trout whole (absent guts) at the grocery. Thinking not everyone will want theirs with head, fins, tail and skeleton here's the question.

    Although I can easily cut off the head and tail, is there a trick to yanking out the spine after cooking without tearing up the delicate meat?

    Mark
     
  2. pohaku

    pohaku

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    I'd just bone them first and then grill.  A lot of vendors will sell whole trout already boned if you want them that way.  I have friends that used to have a trout farm and much of their restaurant trade was fully boned trout.  Alternatively, I think the bones would easily lift out after cooking.
     
  3. sparkie

    sparkie

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