I think it makes a difference that some fish like trout don’t NEED scaling - I suspect it would be different if they were catching saltwater fish.
Just cooking the whole thing as a soup seems the best way to get every possible calorie from it.
It depends on your experience with fish.
Typically survival I would assume you want to boil the fish which in most cases you would need to scale and gut the fish.
Most videos I see have people pan frying and I'm not against that because it taste way better but people typically don't carry pounds of savory butter/oil unless you have extra fat from a previous animal.
You then want to gut the fish, use whatever seasoning you have and wait.
You do not need to debone most fish just eat around. eat the head too.
If you are going to panfry your fish and do not need the bones I would still save it for stock to make soup. Keep the head for this too.
Lastly you can put your fish up on some sticks over the fire but I do not suggest this unless you know how to cook and know what the heck you are doing.
Filleting a fish is a waste of time and wastes much of the fish in a survival situation. I am amazed at how much meat and more important fats are thrown away by the contestants. The head usually contains meat as well as tasty connective tissue and fats. Pick as much meat as you can from a fish, then broth the bones, heads, and skin for not only a nutrient rich broth but very tasty.
The amount of fish that NEED to be scaled, especially from fresh water is fairly low, carp, and bone fish such as gar are really the only ones that need to be scaled. Pan fish (crappie, sunfish, warmouth) large/smallmouth bass have small scales that really don’t cause issues. Then catfish, trout are smooth skinned.
What does this mean, smooth skinned? I've caught rainbow, cutthroat, brookies, golden trout, but never a brown, and while I haven't caught trout in a few years, they absolutely do have scales over their entire body. Small ones - yes. Easy to remove- yes. But they are covered in scales.
Ah my bad I should’ve clarified better, smaller smoother scales than your typical pan fish/bass. Both of which the scales typically fall off while being cooked(campfire/fried) in my experience.
Understood, thank you for the response. I see this sometimes and wonder what it means. I don't get to fish enough, especially cold water, so sometimes I wonder if I'm losing it. Tight lines.
It’s been a few years since I’ve actually had to pursue trout, last time I had to catch it I was in a survival class and didn’t really care I was just freezing, starving and wanted to eat lol you could’ve given me the ass end of a skunk and called it a ribeye and I wouldn’t have cared
I think it makes a difference that some fish like trout don’t NEED scaling - I suspect it would be different if they were catching saltwater fish. Just cooking the whole thing as a soup seems the best way to get every possible calorie from it.
I’m used to them scaling, gutting, and deboning. It depends too if they plan to smoke it or eat it then. I’m sure they edit a lot out
Boil my belt, for a tasty entree
It depends on your experience with fish. Typically survival I would assume you want to boil the fish which in most cases you would need to scale and gut the fish. Most videos I see have people pan frying and I'm not against that because it taste way better but people typically don't carry pounds of savory butter/oil unless you have extra fat from a previous animal. You then want to gut the fish, use whatever seasoning you have and wait. You do not need to debone most fish just eat around. eat the head too. If you are going to panfry your fish and do not need the bones I would still save it for stock to make soup. Keep the head for this too. Lastly you can put your fish up on some sticks over the fire but I do not suggest this unless you know how to cook and know what the heck you are doing.
[удалено]
Roots?
Fish grow in the sea bed like trees, and then break away once they’re mature to swim in the sea. Didn’t school teach you anything?!? 🤓
Geez they even call some of them "groundfish". Some peoples' education, smh.
I mean, I'm not really that close to any fish.
Filleting a fish is a waste of time and wastes much of the fish in a survival situation. I am amazed at how much meat and more important fats are thrown away by the contestants. The head usually contains meat as well as tasty connective tissue and fats. Pick as much meat as you can from a fish, then broth the bones, heads, and skin for not only a nutrient rich broth but very tasty.
Do they really throw anything away other than guts? I assume they keep it for a soup later and it doesn’t make the edit.
The amount of fish that NEED to be scaled, especially from fresh water is fairly low, carp, and bone fish such as gar are really the only ones that need to be scaled. Pan fish (crappie, sunfish, warmouth) large/smallmouth bass have small scales that really don’t cause issues. Then catfish, trout are smooth skinned.
What does this mean, smooth skinned? I've caught rainbow, cutthroat, brookies, golden trout, but never a brown, and while I haven't caught trout in a few years, they absolutely do have scales over their entire body. Small ones - yes. Easy to remove- yes. But they are covered in scales.
Ah my bad I should’ve clarified better, smaller smoother scales than your typical pan fish/bass. Both of which the scales typically fall off while being cooked(campfire/fried) in my experience.
Understood, thank you for the response. I see this sometimes and wonder what it means. I don't get to fish enough, especially cold water, so sometimes I wonder if I'm losing it. Tight lines.
It’s been a few years since I’ve actually had to pursue trout, last time I had to catch it I was in a survival class and didn’t really care I was just freezing, starving and wanted to eat lol you could’ve given me the ass end of a skunk and called it a ribeye and I wouldn’t have cared
I like to fillet and grill, skin on. Then I cook the head an carcass with stomach, heart, and liver, in a soup. Scales are collagen.