If you ordered a whole trout from a supermarket online delivery what would you expect to get?

[pastabest]

A) a whole trout - not gutted, not scaled. Entirely untouched
B) a whole trout - gutted and scaled
C) a whole trout - gutted, scaled and pin boned

Follow up question, if you got A, would you know you needed to do B/C before cooking?

Gutted

Yes, I would know to do this before cooking but the last time I did it I made a proper pig's ear of it.

Gutted not scaled.

Just gutted.

I'd prefer B. But be ok with A. I wouldn't expect C (pin boning) for a whole fish.

Whole trout, just gutted because leaving it in can spoil it, unless specified otherwise.

A.

Were you sent a fishing rod?

If it just said ‘whole rainbow trout’, I’d assume it was A.

As I couldn’t be bothered with the faff, I would probably go to the supermarket or fishmonger in person, to get exactly what I needed.

It’s just not one of those items you can reliably order online (some things do fall into that category), and I’d be massively annoyed to not get what I needed, necessitating a trip into the store, anyway.

🤷🏻‍♀️

I'd say gutted but not scaled

There is no need to descale before cooking.

No-one commercial would sell A - if you don't gut fish fairly swiftly they go bad. Maybe a fish market early morning, but even then they usually gut them.

I'd expect B but be utterly delighted if I got C (and v surprised because it's a pain in the arse to do and is why filleted fish is quite a bit dearer than just gutted).

Are we going to see what you got?

So …

A, as that is what I've received before when ordering a trout online. I was only about 18 and at uni, didn't have a clue what to do with it, so cooked it whole and spent about an hour trying to pick it apart to find edible bits!

I'd hope for B but expect A, and in any case IME supermarket fishmongers always forget to snip out the gills, which can make trout taste a bit muddy, so you usually have to do that bit even if it is gutted.

I don't know how you pin bone a whole fish, though.

you don't need to scale or bone to cook them.
gutted, bake in foil.
skin and debone once done.

B

B ideally. I'd rather it gutted but I'd know what to do if given A.

I worked on a fish counter when 18 and weirdly loved getting and prepping everything

@HavelockVetinari

No-one commercial would sell A - if you don't gut fish fairly swiftly they go bad. Maybe a fish market early morning, but even then they usually gut them.

I'd expect B but be utterly delighted if I got C (and v surprised because it's a pain in the arse to do and is why filleted fish is quite a bit dearer than just gutted).

That's not true. Loads of fish is sold with guts in, in ordinary supermarkets. For example, I have never ever bought sprats gutted and I'd love to see the fishmonger's expression if I asked!

If a fish isn't gutted it starts to go putrid.

Gutted but whole. I worked in a fishmongers for 3 years as a student. How did it come - do you need any advice on what to do? Gutting and scaling is easy - filleting or skinning is harder but easy enough with a sharp knife (although I always cook trout on the bone as it tastes nicer).

B
I can gut it and would know how but would struggle to debone

@SarahAndQuack

I'd hope for B but expect A, and in any case IME supermarket fishmongers always forget to snip out the gills, which can make trout taste a bit muddy, so you usually have to do that bit even if it is gutted.

I don't know how you pin bone a whole fish, though.

I was a supermarket fishmonger and never forgot the gills 😉

Gutted but not scaled

A

Gutted but not scaled. When I get it from our fish van, that what I get.