July 20, 2006
MarkBernstein.org
 
Follow me on Twitter

Trout, Trout, Trout

One important element in cooking is just doing it -- and then doing it again. It's hard to learn from isolated efforts. Megnut hits the nail square, as she strives to bone a rainbow trout.

I carefully and slowly removed the bones. I .... Though I cursed a lot, it turned out OK for my first attempt. The bummer about this is that the next time I do it, it will be equally as difficult. I enjoy the repetitive nature of restaurant work, at least as a beginner. You do something so many times each day that after a week, you're boning trouts like a pro. But unless we start eating a whole lot more trout (which may happen) it will be a long time before I get proficient at boning trout.

This leaves me wondering, why is Meg boning the trout? I usually grill or sauté them whole; you can remove the bones at the table if you like.