WHY?

Pigfish · 11-10-05, 02:11 AM

Wow. You obviously know nothing about trout.

What the heck is a "pink trout?" Ive enjoyed pink salmon but never heard of a "pink trout." And trout ponds-

Bull trout, dolly vardens, rainbows, brown and cut-throats yes-but never heard of a "pink trout."

Personally, and I speak for many, the best trout is a pan fry size. Say 12-14 inches. Their scales are so small it really just looks and feels like skin. A huge part of the flavor when cooked. Only a very large and pretty old lake trout might have a few scales large enough to maybe scrape off. Many a fisherman enjoys catching the 'big one' but the smaller ones are tastier. The only way to truly scale a trout is to skin it. I will skin my trout if I'm going to steam them and use a dill or moral sauce. But steaming is best left for salmon- I hate to waste good trout.

And as TLAM said I'm surprised that Israel, a coastal nation, and given your 'survival history' wouldn't reap the oceans for all they could get. Its all food after all.

TLAM whats a Zini?

And Avon we dont eat logs anymore here in Canada. Not since we got cornflakes a few years back. Plus we have learned they are worth $$. And still waiting for that automobile thingy so I can dump the snowshoes.

Now we chop all the trees down and send them to the states or Asia in the name of profit. Very sad.

Also where I live stocked fish ponds have become popular due to population growth and access but nobody eats them. They taste muddy and just not kosher.

Avon Lady being linkmiester post a pic of what you are calling a "pink trout" if possable. Im curious what you are calling trout.

11-10-05, 02:11 AM	#18
Pigfish Engineer Join Date: May 2003 Location: Alberta, Canada Posts: 207 Downloads: 0 Uploads: 0	Wow. You obviously know nothing about trout. What the heck is a "pink trout?" Ive enjoyed pink salmon but never heard of a "pink trout." And trout ponds- Bull trout, dolly vardens, rainbows, brown and cut-throats yes-but never heard of a "pink trout." Personally, and I speak for many, the best trout is a pan fry size. Say 12-14 inches. Their scales are so small it really just looks and feels like skin. A huge part of the flavor when cooked. Only a very large and pretty old lake trout might have a few scales large enough to maybe scrape off. Many a fisherman enjoys catching the 'big one' but the smaller ones are tastier. The only way to truly scale a trout is to skin it. I will skin my trout if I'm going to steam them and use a dill or moral sauce. But steaming is best left for salmon- I hate to waste good trout. And as TLAM said I'm surprised that Israel, a coastal nation, and given your 'survival history' wouldn't reap the oceans for all they could get. Its all food after all. TLAM whats a Zini? And Avon we dont eat logs anymore here in Canada. Not since we got cornflakes a few years back. Plus we have learned they are worth $$. And still waiting for that automobile thingy so I can dump the snowshoes. Now we chop all the trees down and send them to the states or Asia in the name of profit. Very sad. Also where I live stocked fish ponds have become popular due to population growth and access but nobody eats them. They taste muddy and just not kosher. Avon Lady being linkmiester post a pic of what you are calling a "pink trout" if possable. Im curious what you are calling trout. __________________