@siddalhat
Great. Thanks for sharing
@botalm1878
Trout = forelle- basically has one big bone, in the middle. Two fillets on each side. Take them out and eat. Lift the whole backbone and take off, eat the two remaining fillets. Dontv start to dig in and mess around, then you get no for at all. Forelle mullerin =milners= boiled. Forelle gebacken is battered and deep fried. Forelle meunier = pan fried in butter. Skin is always on. The Austrian trout is farmed or caught in mountainstreams.
@jagz49