I caught a nice big rainbow trout today, over a foot long, one of the bigger trout I’ve personally ever caught, figured it would be big enough to fillet, it probably was, but I’ve never filleted a fish before
So I tried to fillet it, but my knife wasn’t nearly as sharp as I needed it to be, I got these tiny skinny fillets, and the body still had so much meat on it
I felt devastated , absolutely horrible , I felt like I had just completely wasted this fish that gave its life so I could eat it , teared up a little honestly, I needed to find a way to eat it , I don’t think I could live with myself if I had thrown it away.
I got as much meat as I could off the bones, cut the “fillets” into smaller pieces then I rinsed it and soaked it all in lime juice and salt with onion tomato and avocado
I soaked the rest of the carcass in lime and lemon juice and then pulled that off into the ceviche too
All in all, it cured for about an hour, until it changed color “cooked” in lime juice.
The ceviche was good, I liked the fish, the skin was a bit chewy, but decent, I would probably try it again, maybe with chili peppers and cilantro, and mango. I feel like I really salvaged this fish and this meal and that it did not go to waste
I’ve ordered a much sharper knife too
If anyone else ever finds themselves in this situation, I recommend this method as a way to salvage the fish and still make a tasty meal
Posted by El_Tlacuachin
2 Comments
The second fish is for the meat.
The first fish is for the knowledge.
Just for future reference, it’s not advised to eat freshwater fish raw due to the parasites found in them, freezing below -20°C for 7 days or below -35°C for 24 hours is the only safe way to kill parasites aside from cooking.