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Discussion in 'Northwest Fishing' started by mrblond, Aug 5, 2018.
He's in league with DFW's BASSMASTER PLAN!
That's always been my m.o.
Plan for a morning of fish procurement.
I pretty much do not target them either but due to taste, most have mushy white meat.
Regarding hatchery trout and ice fishing. We were allowed to leave sets out overnight at certain lakes. These cost about 60 cents for materials. The next morning the hatchery fish were dead. The wild fish were eyeballing us and very mad. Pulling through the hole on six feet of hand line was fun. "Eskimo style".
On trout I always scaled and then notched out the pooper. Then cut forwards to the base of the tongue.
Then separate the inner floor of the mouth from the jawbone with your thumb and pull out/down.
The guts come out in one piece and the head gets left on in case there's a minimum size.
I used to do about 3 a minute that way back in the day.
If they won't fit in the pan that way, then you can take the head off.
But yeah, Gramps did it right. Remove the anus first.
On bass, or other WW species and most anything from the salt gets the filet & skin treatment.
They're a lot more scaly than a trout though.
this thread reminds me of bubba gump minus the anus
I was taught the 2nd method from the video. Had never seen the first method used for trout. For bigger fish (ocean fish) yes, but not for a trout.