Is my trout spoiled? If not, what happened?
I caught trout myself. Cleaned it (restaurant style, with the head still on, but gills and entrails removed) then rinsed, dried, vacuum sealed, and froze it. It was in the freezer less than two weeks - in a deep freezer. I pulled it out today to grill. I went to debone it and found it actually too mush to do properly. I normally fillet the ribs free, from the inside, then fillet out the spine, from the inside. Finally I make a fine cut on either side of the pin bones to fillet them out. I'm left with a completely boneless fish that still looks whole, then I remove the fins and head. This time, I went to fillet the ribs and when I pushed just the tip of the knife under the ribs, they pulled through the meat, like the fish had been cooked. The spine pulled out (all in one piece with the ribs), and fins and trail pulled off without even needing the knife, and the skin pulled free, all like it was cooked. No unusual color, no foul or strong fishy odor.
The only thing I did differently was thaw it with hot water, because I was in a hurry. Did the hot water cause this? Maybe partially cooking it??? I've never had this issue, and want to make sure the fish is still good.