I went out ice fishing yesterday for the first time in years. Had a very successful day catching 8 or 9 rainbow and brook trout.
What was very noticeable was how slimy the fish were. A couple of other guys came over to see my catch and they commented that it’s quite common for trout to be this slimy in the winter.
So now my SO is concerned about cooking them tonight.:eek:
Should the slime be cleaned off prior to cooking, and if so, what’s the best method to remove the slime?
I usually do. Rinse with running water should work. You might have to use your hands to help get the slime off.
You can also prepare the trout by taking the skin off and cook it that way. We like the skin, but if you don’t feel like dealing with the slime, that’s an option.
I just saw something similar on “America’s Test Kitchen” last night; they were preparing salmon fillets and brined it for 15 minutes before cooking. Hope that’s useful.
Got her done!
First attempt by simply rinsing it under cold water while I cleaned it did nothing. Simply too much slime.
So thinking about the brine clued me into using coarse salt. I sprinkled some on each side then rubbed the salt all over the fish. A quick rinse with cold water than dried the fish by rubbing it with paper towels.
That worked like a hot damn.
And the fish were delicious.
Where are you fishing? We are just getting a light skim of ice in the morning around here. Unless we get an extended freeze soon, I won’t fish through the ice until I have my '16 license.
South central B. C., at about 3,000 ft. elevation. It’s mild down in the valleys but the lakes up above have about a foot of ice.
I’ll be going back. 