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On Trout cleaning and skewering

Tenkara is a great type of fishing for backpacking and securing a meal when out in the woods. This forum discusses backpacking in general and how it relates ot tenkara: fish recipes, favorite spots, ultra-light backpacking

On Trout cleaning and skewering

Postby Daniel @ Tenkara USA » Sun Jun 19, 2011 8:52 pm

One of the things I wanted to master while in Japan is skewering trout. The first time I encountered skewered trout, shiyoyaki style, was on my first trip to Japan. These were being sold in a cart in a touristy area. Just sea-salt on their skin. It was the tastiest trout I have ever had, and I have fallen in love with skewered shiyoyaki trout. It's the only way I cook trout when I camp. But, while I have gotten decent at skewering them, I was sure I could learn a couple of tricks. So, last week, when we had to clean about 10 trout for lunch I took the opportunity to learn it. I also wanted to learn how to clean trout without cutting it open. My friend Masaki had talked about it before. So, I learned that as well.

Here are a couple of videos.
To clean the trout, just remove the gills, then, slowly insert a stick through the gills into the trout, turning it as you go. The objective is to wrap the guts around the stick. Then, lever the stick with the point on the stick pushing toward the back of the trout to pull it. Clean the blood line with the stick.


For skewering the trout, keep in mind that fish around 10" are best (so-called shioyaki size here in Japan). You penetrate the flesh of the trout on opposing sides as you go along. Get the skewer to touch the inside part of the fish skin, but don't penetrate it for best looks and to keep the skewer from burning. Exit near the tail. Spin the skewer as you puncture the flesh.


Coat the skin of the trout with sea-salt. Put more on the tail and fins to keep it from burning:
Image

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Re: On Trout cleaning and skewering

Postby adventureR » Mon Jun 20, 2011 8:37 am

Cool I'm gonna try this on my next trout. Thanks Daniel it's like a Japanese corn dog. Only good for ya. Any other Trout recipies from Japan? I'd love to try some for their food while in Japan. Enjoy and thanks Daniel.
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Re: On Trout cleaning and skewering

Postby tnitz » Mon Jun 20, 2011 12:32 pm

I did mean to try a method of cooking trout with miso, but admit that I never got around to it myself, salt crusted trout is almost magical - the salt changes the texture of the flesh and skin perfectly.

The Akita Mountain Fishing Club has some great ideas, found here:
http://www.asahi-net.or.jp/~jf3t-sgwr/

Be forwarned, I always get hungry when I visit their site...
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Re: On Trout cleaning and skewering

Postby tnitz » Mon Jun 20, 2011 12:34 pm

I'm gonna have to try cleaning fish this way. It reminds me of the way I was taught to clean lamprey, with a stick or hanger, pulling everything through the mouth. It works, but is awful slow at my inexperienced stage.
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Re: On Trout cleaning and skewering

Postby dwalker » Mon Jul 08, 2013 10:58 pm

Another method for cleaning the trout Daniel style

ニジマスのエラと内臓を口から抜き出します。(つぼぬき)
Nijimasu no era to naizō o kuchi kara nukidashimasu. (Tsu bonuki)
Rainbow trout internal organs and gills pulled out from the mouth (Basis excl.) 2:10"
http://www.youtube.com/watch?v=43_TlBaBDzU

Of course first you want to dispatch the trout. This video is from Mike on youtube channel Bushcraftbartons. The video is about 15" , but the part of interest here is from 3:30 to 4:05. Showing how he quickly kills the fish. I had not seen this method before. Perhaps ok for small fish not large ones. He inserts his thumb on the bottom side between the gills and presses toward the spine. Which he says quickly severs the spinal cord killing the fish quickly. ( Mike isn't a Tenkara guy. He is fishing with what looks like an ice fishing rod)

Creek Fishing & Some Tips For Brook Trout ( 14:58")
http://www.youtube.com/watch?v=XEw4eytyWmg

A bit off topic. But Mike's wife Josie cooks up some good stuff if you like Asian foods. Josie cooks two dishes which I have tried and recommend. Perhaps not for the camp site unless car camping and you have the ability to tote along a wok and a gas stove.

HOW TO MAKE FRIED RICE! FILIPINA STYLE! ( 7:55")
http://www.youtube.com/watch?v=T11PrhY8oz4

PANSIT !! MY FAVORITE FILIPINO MEAL! ( 21:28" )
A chicken, vegetable, and noodle dish.
http://www.youtube.com/watch?v=UuspiLwH-YM

A note about the Fish Sauce she uses when cooking. Having lived in Hawaii for a time I've long been familiar with cooking with Oyster Sauce and Soy Sauce. Fish Sauce was new to me. It does add a nice flavor. But Two Cautions: 1) use sparingly, to much and the dish will be too salty. 2) as mentioned in the videos. The taste is great - the smell not so great. While cooking with it it is smells worst than a wet dog after it rolled around in something awful. Yet another reason to use only a little bit. The type I found locally is made from anchovies. It is made from fermented salted anchovies. The Japanese make a version from sardines, squid, or sailfin sandfish. It is sometimes used as a substitute for salt.

http://en.wikipedia.org/wiki/Fish_sauce

D
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Re: On Trout cleaning and skewering

Postby craigthor » Tue Jul 09, 2013 6:41 am

dwalker wrote:Another method for cleaning the trout Daniel style

ニジマスのエラと内臓を口から抜き出します。(つぼぬき)
Nijimasu no era to naizō o kuchi kara nukidashimasu. (Tsu bonuki)
Rainbow trout internal organs and gills pulled out from the mouth (Basis excl.) 2:10"
http://www.youtube.com/watch?v=43_TlBaBDzU

Of course first you want to dispatch the trout. This video is from Mike on youtube channel Bushcraftbartons. The video is about 15" , but the part of interest here is from 3:30 to 4:05. Showing how he quickly kills the fish. I had not seen this method before. Perhaps ok for small fish not large ones. He inserts his thumb on the bottom side between the gills and presses toward the spine. Which he says quickly severs the spinal cord killing the fish quickly. ( Mike isn't a Tenkara guy. He is fishing with what looks like an ice fishing rod)

Creek Fishing & Some Tips For Brook Trout ( 14:58")
http://www.youtube.com/watch?v=XEw4eytyWmg

A bit off topic. But Mike's wife Josie cooks up some good stuff if you like Asian foods. Josie cooks two dishes which I have tried and recommend. Perhaps not for the camp site unless car camping and you have the ability to tote along a wok and a gas stove.

HOW TO MAKE FRIED RICE! FILIPINA STYLE! ( 7:55")
http://www.youtube.com/watch?v=T11PrhY8oz4

PANSIT !! MY FAVORITE FILIPINO MEAL! ( 21:28" )
A chicken, vegetable, and noodle dish.
http://www.youtube.com/watch?v=UuspiLwH-YM

A note about the Fish Sauce she uses when cooking. Having lived in Hawaii for a time I've long been familiar with cooking with Oyster Sauce and Soy Sauce. Fish Sauce was new to me. It does add a nice flavor. But Two Cautions: 1) use sparingly, to much and the dish will be too salty. 2) as mentioned in the videos. The taste is great - the smell not so great. While cooking with it it is smells worst than a wet dog after it rolled around in something awful. Yet another reason to use only a little bit. The type I found locally is made from anchovies. It is made from fermented salted anchovies. The Japanese make a version from sardines, squid, or sailfin sandfish. It is sometimes used as a substitute for salt.

http://en.wikipedia.org/wiki/Fish_sauce

D


Both of those first two videos are cool, now I need to stock up on chopsticks to try this method as it seems really nice and simple.
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Re: On Trout cleaning and skewering

Postby dwalker » Tue Jul 09, 2013 2:51 pm

This 1:02 " video makes it a bit clearer, via a drawing at 0:18, that part of the trick is to first pass the chop sticks to the outside of the gills. I would probably never become proficient at this process because I so seldom keep fish I catch. Probably a neat method for roasting the fish on a camp fire. The original "fish sticks" ;)

メバルの処理の仕方
Mebaru no shori no shikata
Way of processing of rockfish

http://www.youtube.com/watch?feature=player_embedded&v=iIZOVtoxV38#at=42

And a little more thorough clean out using a round brush. Seems to be a chef in a Tokyo Sushi Palace. 4:09". Or perhaps something different. The English translation was mostly not trustworthy.

江戸ッ子寿司 宮下 章 鯵の仕込み (1)
Edokko sushi Miyashita Fumi aji no shikomi (1 )

http://www.youtube.com/watch?feature=player_embedded&v=YBynWoQjf6s#at=60

Doing a google search using this term
ニジマスのつぼ抜き
Nijimasu notsu bo nuki
Rainbow trout jar opener
( the translation of Rainbow trout is probably good. Jar opener is probably just a strange translation)
Will turn up many other examples of how this is done.

Or another odd translation, and a different spelling of rainbow trout
虹鱒のワタ抜き
Nijimasu no wata nuki
Rainbow trout cotton opener

The term that wants to translate as Opener will also translate as "removal from" or "removal from the". So I suppose Jar or Cotton should translate as organs or viscera or similar term. But I'm happy to let an accurate translation remain a mystery. It is not the most pleasant subject to search about. :shock:



fwiw,
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Re: On Trout cleaning and skewering

Postby dmcd » Thu Aug 22, 2013 10:16 am

Awesome techniques. Will definately give this a try. First few times, I may try this technique first then open it up to see how well I did. On another subject... Do you generally scale your fish? I know it depends a lot on size and type, but wondering if you have any general guidelines you follow. I definately like to eat the skin when its prepared nicely. Thanks — Douglas
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Re: On Trout cleaning and skewering

Postby hnoor0044 » Mon Mar 14, 2016 2:33 am

The taste is great - the smell not so great. While cooking with it it is smells worst than a wet dog after it rolled around in something awful. Yet another reason to use only a little bit. The type I found locally is made from anchovies.
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