Got some skin on trout fillets dethawing. What should I make with them?

Got some skin on trout fillets dethawing. What should I make with them?

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  1. 1 month ago
    Anonymous

    low budget sashimi

  2. 1 month ago
    Anonymous

    >dethawing
    Well you probably shouldn't be freezing them if you want to make something with them soon

    • 1 month ago
      Anonymous

      same thing, the meaning is clear.

      low budget sashimi

      Not really into Japanese food, kind of bland.

      Would trout be good for fish cakes?

      • 1 month ago
        Anonymous

        >the meaning is clear
        No.

      • 1 month ago
        Anonymous

        >the meaning is clear.
        No it isn't

  3. 1 month ago
    Anonymous

    How big are they? If they are a decent size I'd treat it like salmon. Coat it with some garlic, lemon, herb compound butter, and smoke it for about 60-90 minutes at 225f.

    • 1 month ago
      Anonymous

      They're about 12-14". Smoking is out of the question, I don't have a smoker.
      Last time I made them, did garlic-lemon-herb flavoring as you suggest, also an asian flavored with ginger-scalion-soysauce-sesame oil. Fried them in a pan till the skin was crisp, but also covered and steamed for a bit to cook through.
      It was good, wouldn't mind doing something different this time.

  4. 1 month ago
    Anonymous

    Make some stuffing to go along with those fillets, one can't go wrong with stuffing and fish, especially if you want to get into a girl's panties.

    • 1 month ago
      Anonymous

      Doesn't stuffing need to be cooked inside a bird?

      • 1 month ago
        Anonymous

        No, that's some old wives tale. If cooked inside the bird then both can go bad, as far as I know it's best to cook them separate.

  5. 1 month ago
    sage

    I also have some trout waiting.
    Well, it's Bärlauch season (see img related), so I've got some Spätzle https://en.wikipedia.org/wiki/Sp%C3%A4tzle that are made with them.
    That stuff is addictive though...
    Anyways, not yet decided on if and how I will incorporate cheese into this whole deal, possibly some melted on the fish, perhaps some sauce?
    Also, there's a bunch of vegetables possibly waiting to be thawed, some brussel sprouts maybe? We'll see.
    Good luck. And bon appetit.

    • 1 month ago
      Anonymous

      From first glance it looked suspicious like centipedes.

      • 1 month ago
        sage

        Now that you say, yes it does.
        "Ursinum" is, I believe, latin genitive for "ursus", with is a bear. It's bear's garlic apparently.

        • 1 month ago
          Anonymous

          I think that's some star constillations, Ursula major and Ursula minor.

          • 1 month ago
            sage

            Yes of course, as an astrolo...I mean, astronomy fan!

            https://i.imgur.com/GHDcZj4.png

            I also have some trout waiting.
            Well, it's Bärlauch season (see img related), so I've got some Spätzle https://en.wikipedia.org/wiki/Sp%C3%A4tzle that are made with them.
            That stuff is addictive though...
            Anyways, not yet decided on if and how I will incorporate cheese into this whole deal, possibly some melted on the fish, perhaps some sauce?
            Also, there's a bunch of vegetables possibly waiting to be thawed, some brussel sprouts maybe? We'll see.
            Good luck. And bon appetit.

            They also make cheese with that stuff. It's like crack in a nutritious form that includes plenty of good fats and proteins for you!
            Seriously, that stuff is good.

    • 1 month ago
      Anonymous

      That sounds good. Only ever had cheese on a Mc Flayofish, and that's s-tier. I don't think they sell fancy garlic here, just regular people garlic.

      Stick it down your pants in front of your wiener and walk around with it until you find a girl and tell her to smell your wiener, pull your pants down and if she smells it she'll actually be smelling trout

      then what happens?

      What do you guys think of this fish john chef cake recipe?

      • 1 month ago
        Anonymous

        That's it you could cook the trout next I guess

      • 1 month ago
        sage

        >I don't think they sell fancy garlic here, just regular people garlic.
        It really is only in season for like 3-4 weeks even in the hardcore countries here.
        Still delicious though. I try to buy a kg or two of the cheese made with it.

  6. 1 month ago
    Anonymous

    I like poaching fish in coconut cream with a thai curry sauce, throw in a bag of baby spinach right at the end. serve on rice.

    • 1 month ago
      Anonymous

      You're gonna get a ticket for poaching fish without a license.

    • 1 month ago
      Anonymous

      Try this spinach out, it'll make you strong like Popeye.

  7. 1 month ago
    Anonymous

    Stick it down your pants in front of your wiener and walk around with it until you find a girl and tell her to smell your wiener, pull your pants down and if she smells it she'll actually be smelling trout

    • 1 month ago
      sage

      Yeah, but outside of the pretty tight "smelling trout" qualifier, this can be done with pretty much anything.

      Allium ursinum.

      The bear's garlic. That's what you should worry about you little pervert. Actually looking into it, it seams to be more of a swiss than a german thing?

  8. 1 month ago
    Anonymous

    I'm going to have to cut the skin off these fillets to make fish cakes, but I don't want to waste it because the skin is delicious. What should I do with them, just fry it in a pan?

    • 1 month ago
      Anonymous

      Why just not keep the skins in for the fish cakes? The skins will add flavor and protein.

      • 1 month ago
        Anonymous

        Ended up leaving the skins on.

        Fish cakes turned out good.

    • 1 month ago
      Anonymous

      You can throw the fish skins to stray cats

    • 1 month ago
      Anonymous

      There's nothing like haveing friendly cats purring outside your doors and windows after getting some fish skins.

      • 1 month ago
        Anonymous

        Does that really attract them? I thought they were attracted to can operners squinching through tin.

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