to fillet or not to fillet triploids?

[Anonymous]

I'm sitting here on the porch....... drinking beer and smoking fish. One of the fish is a Triploid I caught recently at Lost Lake, Snoqualmie pass.
I was just curious to know if you guys who smoke trout.... would you fillet a 16" trip, or just smoke it as is, and then pull it off the spine. I really never fillet trout, I just bake them and pull the spine out. Do you bother filleting it when in the smoker?:chef: :chef:

[swedefish4life1]

I need some bait:-# is it in the Smoker Yet:cheers: :chef:

[The Quadfather]

I need some bait:-# is it in the Smoker Yet:cheers: :chef:

Hey now!! don't be giving me ---- You're avoiding my calls on that rod/ree.:colors: :colors:

While you are eating Kraft Mac/Cheese.... I am eating some pretty good tasting baiters:cheers:

[swedefish4life1]

:cyclopsan :chef: Not ever and zero 16=inchers:-$ :colors: /BODY COLLECTOR EATING ANOTHER 10LBERS /FISHINGCOLLECTOR WITH MY SECRET SWEDE SAUCE CHEESE SLAMMER8-[ =p~ AND ROD AND REEL SOLD IN 5 MINUTES:-$ :chef: :viking: :thumright

[curado]

hey the 16in are tasty and and are the 25+lbs all good in my book. lol

[blufin loui]

Hey Ya Quad, We fillet, skin, AND trim the fat from the fillets before smoking (they're easier to keep lit that way:-" ), or cooking. Granted we've only worked with RW tripps, but we find the flavor is less "Fishy" by taking the extra trouble to do so. After filleting, removing skin, then shaving the fat layer off, Wife will use Lemon-Pepper on a Buttered (or use Olive oil) George foreman, and grill the lil buggers up to perfection. Same with smoking, the flavor in the finished product will be different, so try a few and see if it's worth the extra work for ya. Good luck
PS:jocolor:
I even fillet them if :viking: Sweede :viking: considers them Bait!:thumright

[The Quadfather]

[quote="swedefish4life1AND ROD AND REEL SOLD IN 5 MINUTES:-$ :chef: :viking: :thumright [/quote"]


Darn it!! I knew it! :shaking2: :shaking2:

[wolverine]

Unless I'm cooking trout over a campfire I skin them and scrape off the dark flesh around the lateral line before I do anything else to them.

[curado]

i fillet them leave skin on adds flavor.