[pct-l] Cooking the trout...

[bluceree_superstar at yahoo.com (Bluce Ree)]

Forgive me if I missed this one... how do you scale
and or gut the fish? Do you leave the guts in and just
toss it on the fire?

aloha, Bluce


--- Steve Courtway <scourtway@bpa-arch.com> wrote:

> blech haha
> 
> titanium fry pan olive oil and jane's crazy salt
> !!!!
> 
> s.c.
> ----- Original Message ----- 
> From: "Jeffrey J. Olson" <jjolson@uwyo.edu>
> Cc: <pct-l@mailman.backcountry.net>
> Sent: Thursday, December 09, 2004 7:32 PM
> Subject: [pct-l] Cooking the trout...
> 
> 
> > Find enough 1/4 inch sticks to make a two inch
> high network in your 
> > normal cooking pot.  Put in enough water so that
> the topmost sticks are 
> > just covered in water. 
> > 
> > Heat the water until the topmost stick is not
> covered in water.  The 
> > water should be boiling... 
> > 
> > Cut the head/tail off the trout and put it on the
> sticks while the water 
> > is boiling madly. 
> > 
> > Put the lid on, and "HEAT THE FISH UP"  Don't cook
> it.  Usually a minute 
> > is enough to heat the fish up so it's warm. 
> > 
> > You're told that the flesh needs to flake a bit. 
> Don't believe it.  
> > What you want is warm flesh, not cooked flesh... 
> No butter, no anything 
> > but pure, sweet, heated fish flesh...  :0)
> > 
> > Jeff Olson
> > Laramie Wy... 
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