Start coals in cooker. Small fire will do. Wash trout thoroughly in and out. Do not
remove scales, fins or head. Heavily salt outside and inside. Let rest while coals
heat up. When coals are grayed, place salmon on grill, about 4 inches above the
coals. Grill on each side until skin turns golden. Take care not to burn. When flesh
flakes with fork, fish are done(about 5 minutes per side) .
At plate, remove fins, tail, head and skin. It should peel from body easily. Turn fish
so back is toward you. Note line running along fish. This separates back flesh from
belly flesh. With fork, pull back flesh towards you, push belly flesh away. Remove
skeleton intact. Serve with hush puppies, slaw and beans, French fries also go well.
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