If you’ve never had a butterflied trout that’s been deboned and crisped, you’re missing out on a glorious and rather easy meal. I’ve been on a fish track this summer and I will continue on this path. Fish butchery is one of my favorite activities in the kitchen, and I’m on a mission this summer to eat as much fish as possible.
You can find these rainbow trout—or smaller trout in general—already butchered and butterflied at most upscale grocery stores. All that’s left is to remove the pin bones. It’s a simple process that only takes a few minutes but makes all the difference in the end result: a fully clean fish with nothing but delicious meat and crispy skin.
Ingredients
1 smallish trout, about 11–12 inches
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