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Grilled trout sans skeleton?

post #1 of 3
Thread Starter 

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

post #2 of 3

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.

post #3 of 3
A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
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A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
Reply
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