let’s see some fishing pix!

 these were from an inland lake .. the 1's in the big lake get bigger.

realy nice specks!!!!!!  have you ever butterflyed felet them befor???? that is good eating .....

I may be wrong but i think butterflying is when you make a slit down the inside of the fish along the spine and spread them open so you can flip the meat like a hamburger patty.

Gary

I know what you mean now, thanks.  I'll have to try that.

Bill

Here's one of me and my 12 lb. Brown trout.  

Supper today, actually have several pieces of fried pieces left over for lunch and another mess in the freezer still to cook.
These are from the small private lake we live on.
Air is 90', water, 64' and the spawn is in full swing.
We tossed back any sunfish under 8", there were probably 10-12 of those.
Don

 33" of ugly Ling!!!

 

kind of a lot of corn for such a little bugger, dd~~ ;)

wildbill69 wrote: We always felet, never butterflyed them.  What's the diffrence between felet & butterfly felet. Bill

Some fish recipes for cooking larger fish call for the fish to be "butterflied." This procedure keeps the fish whole while making it boneless. To do this, use the instructions and pictures below as a guide. Start with a whole, drawn fish such as a lake trout or walleye.

Cut from inside cavity along each side of backbone to release bone from fish (Left). Do not cut through skin.

Discard bone and spread out two sides of fish so it lies flat (Right). Trim fat and discard belly meat. Remove rib bones.

"Butterflying" also refers to a preparation method that is a fast and appealing alternative to steaking larger, smooth-skinned fish such as large trout, salmon or catfish.

Normally, these fish are "steaked," which means that they are cut into sections through the backbone along the ribs. When butterflying them, however, you don’t cut through the heavy backbone, so your knife stays sharp. The finished cut is also easier to eat than a steak because it has no bones. Finally, butterflied fillets are more appealing because the meat is on the outside, with the skin and fat tucked away on the inside. To butterfly fillets:

Cut a (1) fillet from the fish. Remove the rib bones, but don’t skin the fillet. (2) Slice across the fillet, about an inch from the end, cutting through the meat but not the skin. (3) Make a second cut, parallel to the first and about an inch farther from the end; slice completely through both the meat and the skin. (4) Fold the piece of fish backwards along the first cut so the meat is on the outside and the skin is on the inside. Butterfly the rest of the fillet, except the tail section.

Thanks Tas, I always wanted to try ''boneing out'' a trout but was'nt quite sure how it was done... ' good excuse to go fish'in bud '.