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<blockquote data-quote="svnmag" data-source="post: 113754" data-attributes="member: 330"><p>It's most notable with cats.&nbsp; A conk, gill clips then head down in ice negates a damn bloody assed mess on the cutting board.&nbsp; I've since applied this to all fish except trout.&nbsp; They are killed, gutted and iced immediately; resting on top as much as possible.&nbsp; If back in the Hills; they're dressed and buried in ferns in the creel with frequent creel dunkings in the stream.&nbsp; I don't tool around with a wicker basket.&nbsp; I use the satchel type.&nbsp; Grandma liked to get her trout gutted and finned only.&nbsp; She was an expert at skinning; breaking the neck and using the head as a handle.&nbsp; She secretly told me once most of the trout she received from other folks went out to the cats.&nbsp; I'm still very proud of this.&nbsp; She cooked her fish rolled in cracker meal, in olive oil/butter with a little garlic and S/P: Of course in cast iron over a gas flame.</p></blockquote><p></p>

[QUOTE="svnmag, post: 113754, member: 330"] It's most notable with cats. A conk, gill clips then head down in ice negates a damn bloody assed mess on the cutting board. I've since applied this to all fish except trout. They are killed, gutted and iced immediately; resting on top as much as possible. If back in the Hills; they're dressed and buried in ferns in the creel with frequent creel dunkings in the stream. I don't tool around with a wicker basket. I use the satchel type. Grandma liked to get her trout gutted and finned only. She was an expert at skinning; breaking the neck and using the head as a handle. She secretly told me once most of the trout she received from other folks went out to the cats. I'm still very proud of this. She cooked her fish rolled in cracker meal, in olive oil/butter with a little garlic and S/P: Of course in cast iron over a gas flame. [/QUOTE]

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