Cleaning/Cooking Bows....

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Cleaning/Cooking Bows....

Post by vinpaysdoc on Thu Apr 08, 2010 9:44 pm

Fishing Cherokee means I get to keep some fish. 4 bows that my son wants to cook tomorrow on the grill. Any cooking advice? Also, regarding cleaning, do you folks usually scale the bows? I don't usually eat the skin and wondered as I scaled the fish if the forced needed to remove the scales might somehow damage the meat. Yes, I don't do this much....;-)

I like to catch 'em, but don't eat them often.

Thanks,
Greg

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Re: Cleaning/Cooking Bows....

Post by teachrtec on Thu Apr 08, 2010 10:13 pm

I don't keep trout very often anymore.

When I did, they were usually stockers like you got so the resource wasn't hurt I guess.

De-head, gut, and clip off the fins. Leave the skin on with the scales. Roll in corn meal, salt, and pepper. Inside and out.

When they are done the skin peels off very cleanly. I eat the skin. My wife didn't. Easily plated for the person preference. Use a fork and rack the meat the same direction as the ribs. Should come right off. Look at the ribs to be sure none went with meat.

I do keep pan-fish. Fillet all the ones I keep.
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