On our shore lunches we clean the fish the way you like: some fillet, some whole and some skinned. Then we slip them into our mix of cornmeal, salt and pepper them and fry them in hot canola oil. Other cooking methods include placing the trout on onion rings on a medium heated
grill and cook for 15 minutes. Another is to fillet the trout, place them in a sandwich bag with no seasoning, making sure you get all the air out. You can place the bags in a pot of boiling water and cook for 12 minutes. This method yields no fishy odors and is an easy clean-up. Poached fish is delicious with lemon juice.
Our boats are bigger, safer and more comfortable!