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?

If it's Teco probably a jumper.

This is why I never slow for substitutes in online shopping anymore.

I once ordered a whole salmon for Christmas, and they ran out so replaced it with 500gms of smoked salmon.

@Mpsister

Disgusted not discusted

It’s from cutted up pear. Naice is also not spelled with an “a” outside of MN.

I get mine direct from the lake via my fisherman dad and he always guts them, takes the pin bones out (sometimes with my eyelash tweezers) and fillets them all lovely. He never scales them though. I didn't know that was a thing.

I reckon I could prep a trout from watching him but probably quite badly. He says a very sharp, thin knife is required and has one in a leather holster that he keeps just for this job.

If I bought a whole one I think I would expect it to be gutted but not anything else. Dad always gave me the impression that they should be gutted ASAP before going in the fridge so I would probably assume a commercially bought one was pre gutted.

A.... unless it stated that it had been prepared in any way...

A

I once received an A trout from Tesco. Massive thing. Never gutted & descaled a whole fish before, took a tremendous amount of work. Can't and didn't do step C. Just picked out the bones. Not one for the faint-hearted. Tasted lovely in the end mind you.

I'd think A, which is why I wouldn't order it as I'd have no idea what to do.

Yes, leave on the head to see you through the week.

Gutted - would be cross if it wasn’t, especially trout because the bacteria can leach.

I’d expect a whole trout, gutted, not scaled. So A-? Or B+?! Somewhere in between the two.

Morrison's? I had this last week, I couldn't gut it myself, it was just too vile

Q1 A or C
Q2 If A then yes I would know
Oo er.

In a restaurant, 'whole (fish)' means exactly that; head one, all the bones and viscera. You have to do all the work yourself. I'd expect the same from Tesco.

Anyone ordering a whole trout and expecting it to be scaled must be off their rocker.

Gutted but not scaled.

loboto does it ?! I haven’t eaten a whole fish in a restaurant for a very long time but certainly when I used to order whole (whatever) it would be gutted and scaled and then cooked. Sometimes head off too but not always and not ever I think with trout. I don’t think fish are cooked without having been gutted and scaled surely ???

Also would expect just gutted. Rest you do yourself

Of course they are. They may have the viscera removed but I'd never expect a 'whole fish' (if that's what it says in the menu) to have the head removed, be filleted or indeed scaled. There's a menu distinction between, say, 'whole plaice' and 'fillets of plaice'.

Know to gut and scale fish, know vaguely how to bone a fish but have never done it.

Best fish I had was sone mackerel straight off the boat when I met a friend tying up their boat at the harbour, can't get it much fresher

Quite apart from anything else, it's really an aesthetic all-or-nothing. Either you have the fillets, which are the equivalent of a chicken breast (prettied-up; sanitized; barely recognizable as an animal) or you have the whole fish/chicken, which looks nice when presented but is unmistakably a carcass once the eater has finished. You can't really have something in a middle, which will just look partially mauled and mucked about with.

Whew think I misunderstood your post lobo Re viscera not being removed in a restaurant.
I’ve never had scales left on (other than eg whitebait or similar) in a restaurant ! Would send it back pronto.

A