Photos and notes from on the road. A biologist at heart. A 'retired' network administrator and lifelong photographer. Living in Ashland Wisconsin on Lake Superior's Chequamegon Bay.
Rookie. You just do not cut the heads off of trout, although you cut the heads off some char. Don't you know that the best part of a salmonid is the cheek? I should expect it, I suppose, from a coaster who doesn't know what a railroad grade is.
It was just slightly easier to clean and cook in the total dark at 9:00 P.M. on a cold and rainy night. The parts we got to eat tasted great. If you need a guided trip. I'll take you to the fish. You can show me the fine art of dressing a salmonid.
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Rookie. You just do not cut the heads off of trout, although you cut the heads off some char. Don't you know that the best part of a salmonid is the cheek? I should expect it, I suppose, from a coaster who doesn't know what a railroad grade is.
It was just slightly easier to clean and cook in the total dark at 9:00 P.M. on a cold and rainy night. The parts we got to eat tasted great. If you need a guided trip. I'll take you to the fish. You can show me the fine art of dressing a salmonid.
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