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04-17-2019 02:55 PM
anyone know about cooking trout with the head on or off?
i was just given some, headless. i always left the head on when cleaning in the past.
i looked at some recipes etc. and it kinda goes either way.
do you think its just a preference? or is there some kind of a benefit?
04-17-2019 05:07 PM
I remove the head before preparation:
Place baking sheet in oven and set heat at 450 degrees. Butterfly fish and remove bones. Pat dry with paper towels, then salt and pepper. Pour 1/4 cup olive oil on hot sheet, tilt to coat, and heat in oven for 4 more minutes. Cook trout skin side down until opaque, about 8 minutes. Place on serving platter and drizzle with olive oil. I like to sprinkle with some Old Bay seasoning.
04-17-2019 06:15 PM
Love Love trout..........I have the store remove the heads. What's the purpose of leaving it on?
i believe leaving the heads on is to gauge freshness in stores. look at the eyes
04-17-2019 08:19 PM
@fthunt How? Cause it doesn't blink? The fish eyes should be clear and full. If the eyes are dull ,sunken or dried out, the fish has sat around for a while and is not fresh. Look for nice clear eyes.
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