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One lonely Brook Trout, what to do

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had it deboned because I am scarred of bones but I still feel some, so how do I cook this lonely fish and whatabout the bones? Thanks Cooking it TONIGHT!

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  1. Salt and pepper inside and out. Tuck some lemon slices and fresh herbs (plus a pat or 2 of butter if you like) in the cavity and just bake. The skin will peel/slide right off, and the fillets should lift easily off of the bones. As you eat just flake the meat apart a bit. Trout is very "soft" so the bones should be quite detectable if there are any. Just don't make this a "dinner by candle light" evening....

    1. If your fish was deboned, filleted, it sounds as if the "pin" bones were left in. That's a row of fine bones above the mid line extending from the fron of the fish to the anal vent. Am I right?

      If that's the case and the bones are a concern, take a round bottomed bowl, invert it, and place a fillet skin side down over the bowl. This will arch the piece and the pin bones will tend to protrude so that you can easily remove them with tweezers or a pair of needle nosed pliers.

      How big and how old is your fish? Mine are usually about 9 to 12 inches. I like fresh brook trout as they are - a dash of salt and pepper, a sprinkle of parsley perhaps, flour them and then sautee in butter till the flesh is opaque.

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      1. re: DockPotato

        thanks, just made it very good and the bones are out as best as I could. Looking at it with a keen eye right now. Thanks again

      2. Sorry I missed this thread earlier. This is my favorite breakfast fish, actually. I brush very lightly with olive oil; stuff with a little bit of sage or basil, or dust with a little bit of cumin; salt; and broil until the skin is slightly crisp. The bones should lift right out. Serve with a squirt of lime or side of salsa.

        1. Having it deboned is actually counterproductive, because as noted by DockPotato the fileting process leaves the pin bones behind. Next time, cook it first--the flesh will come right off the frame.

          My favorite way to eat brookies is to season them with salt and pepper, dredge in cornmeal, and pan-fry in bacon fat (preferably in a cast-iron skillet over a campfire).

          1. Brookies are such little, delectible babies... I pan fry them on low heat with lots of butter. The whole skeleton is easily extracted as a single piece. From the spine, use the tines of a fork to gently lift the fillets from the skeleton in single pieces. And brookies don't have scales and the skin is perfectly edible.

            1. I would have said Breakfast! under most circumstances, but for tonight all the other recs are great.