The Keeper

Once you’ve hooked, netted your trout/bass/catfish dinner, and are headed home, you need to clean them first thing.

I made a stupid error of absent-mindedly putting my catch in the freezer once without cleaning them. Yeah, that rotted…in more ways than one. Many years ago, I had gone to a stocked trout farm with my new wife – she’s still the one, by the way – and caught 4-5 nice size trout. Then they went to waste. Instead of looking like the outdoors stud, I looked like a loser. Even in the freezer, the guts rotted when it was time to thaw them…lesson learned.

Anyway, cleaning and gutting is quick and easy. Remove the scales by laying your trout on its side and running a sharp knife against the lay of the scales (tail to head direction). Then, turn the fish on its back, and run the tip of the knife from just under the tail to the gills. Remove guts. Remove the head if you want but now you broil, fry, grill or freeze for later.

There, now you look the stud. And you’ll like a hero when you cook them to their succulent best.