DLM
Oregon Forum MODERATOR
I fillet first then skin and it worked just find.
Cleaning Kokes
- Thread starter gfreefish
- Start date
Help Support Kokanee Fishing Forums:
hobie01
New member
Thanks guys, you have made up my mind on the townsend skinner. I have been looking at them on ebay but didn't know for sure if they would work on trout and kokanee, or just on pan fish and bass with the thicker skin. You have put my doubts at rest!!
Dennis
Dennis
Old School
Well-known member
I BBQ 95% of my kokes and like cooking them whole. My typical routine when I catch one is to bleed 10 or so minutes on a stinger, then gut, bag, and ice. When I get home I rinse and finish cleaning and prepping to go right on BBQ, then blot them with p. Towel and vacuum seal/ freeze. The quality keeps for a long time and when defrosted after 6+ months they look fresh caught.
I am totally open to trying filleting and smoking and canning etc, but just haven't gotten to it.
I do like taking leftovers and boning/ mixing with Italian bread crumbs/ Panko and egg and pan frying salmon pattys.
I am totally open to trying filleting and smoking and canning etc, but just haven't gotten to it.
I do like taking leftovers and boning/ mixing with Italian bread crumbs/ Panko and egg and pan frying salmon pattys.
kelson
Well-known member
- Joined
- Jan 4, 2011
- Messages
- 95
For me there is only one way regardless of how you will prepare them for consumption.....and this goes for all my salmonids.
Bonk, bleed, gut, gill and on ice in no more than 5 minutes. We owe it to the fish to ensure they are cared for properly. It never ceases to shock me when I see fish in the round laying in the bottom of a boat for the duration of the trip or in a bucket of water.
K
Bonk, bleed, gut, gill and on ice in no more than 5 minutes. We owe it to the fish to ensure they are cared for properly. It never ceases to shock me when I see fish in the round laying in the bottom of a boat for the duration of the trip or in a bucket of water.
K
