Archive for November, 2011

How To Fillet A Trout

filet trout

How To Fillet A Trout

To fillet a trout you must first know how to clean trout.  After cleaning your trout you can filet it to remove the tasty meat from the fish.  This process of filleting will remove all of the bones from your filets so you can have all the benefits of no bones and enjoy every bit of your clean trout.

 

Items/Tools you will need to know how to fillet a trout:

  1. Sharp fillet knife
  2. Cutting board
  3. Garbage/Trash/Waste receptacle/Waste bucket

 

Optional tools:

  1. Fillet glove for extra grip
  2. Fillet board with tail clip for stability

How To Fillet A Trout:

  1. Clean Trout first
  2. Lay the clean trout on its side on your cutting board
  3. With a sharp knife cut the outside of the trout along the base of the backbone just below the head where the meat is thick. (you will want to cut as close to the rib bones as possible to have as much meat and as little waste as possible)
  4. Work your blade of your fillet knife through the clean trout from the backbone to the belly and then cut the meat off of the fish from just below the head all the way to the tail.
  5. Turn the trout over and do the same on the other side.
  6. You now have the fillets off of the fish!  You can cook your fillets just the way they are or you can follow the steps below to remove the pin bones and/or the skin from your fillet.  Either way they will be delicious and tender!

 

Pin Bone removal:

The couple of small pin bones can be eaten after cooked (cooked bones are quite soft and hardly noticeable) or they can be removed before cooking.

  1. First locate the pin bones on the meat towards what was the backbone of the clean trout.
  2. To remove the pin bones simply make a cut on either side of the pin bones into the meat in a v pattern down the length of the bones (about one third to one half of the fish length) and remove them in one piece from the trout fillet.

Skin removal:

You can cook the trout fillet with the skin on or off depending on your preference.  When cooked with the skin on the meat tends to slide right off the skin.

  1. Lay the fillet skin-side down on the cutting board and run your fillet knife between the meat and the skin starting on the thick side.
  2. Start the slice all the way through the fillet from the backbone to the belly.
  3. Hold the skin of the fillet tightly and run the knife firmly against the skin of the fillet and against the cutting board all the way to the tail of the trout.  This will keep all of the meat on the fillet and easily slice the skin off of the fillet.

Note: This takes a little practice however if you almost bend the fillet knife against the board (still in-between the meat and the skin) it works much easier and is a faster method to removing the skin.

 

Now you know how to fillet a trout!  You now have two boneless fillets you can grill or cook to your hearts delight!

filet trout

How To Clean Trout

 

Butterfly Trout

 

Grilled Trout

 

Fried Trout

 

Baked Trout

How To Clean Trout

Clean Trout

How To Clean Trout

You will want to have a clean trout to be able to enjoy the soft tender meat of your catch.  Besides the fishing itself you must prepare the trout for whatever you decide to do next.  In any case the trout needs to be cleaned to protect it from being spoiled or damaged and to provide a good tasting meal either now or in the future.  If you plan to cook the trout right away or if you plan on freezing it and cooking it later, you will want to know how to clean trout either way.  To clean a trout follow the steps below.

 

Items/Tools you will need to clean trout:

  1. Sharp fillet knife
  2. Cutting board
  3. Garbage/Trash/Waste receptacle/Waste bucket

 

Optional tools:

  1. Fillet glove for extra grip
  2. Fillet board with tail clip for stability
  3. Scaling knife
  4. Spoon

You may wish to scale the trout if you plan on eating the skin of the trout.  Some people prefer to scale it before cooking the trout with the skin on but it is not a necessity.  Biting into a scale is not pleasant when eating the tender meat of your trout however trout scales are quite small and not as bad as other fish.

 

To Scale Trout:

  1. Hold firmly by the tail or use a fillet board with clip.
  2. Using a scaling knife or the back of a fillet knife scrape firmly against the skin from the tail to the head a few times on both sides of the fish to scale trout.
  3. Rinse with clean water.

How To Clean Trout:

  1. Scale trout first
  2. Place trout on cutting board
  3. Insert tip of knife into fish gut cavity at anus
  4. cut upward towards gills along the belly of the trout taking care not to cut into guts/entrails
  5. Grab the gills firmly and rip down the fish towards the anus taking all of the attached entrails out of the fish
  6. Dispose of entrails in the waste bucket or you can bury them 3 feet deep next to trees in your yard for extra nutrition for them.
  7. Optional: At this point you may wish to cut off the head (some people like to leave it intact when cooking the trout).
  8. To cut off the head of your trout simply lay the trout on its side, grip it firmly at the middle of the fish and cut through the spine and body (perpendicular to the previous cut) just below the gill area leaving you just the body where the good meat is
  9. Using your finger or the optional spoon scrape away the blood vein along the inside of the spine of the trout
  10. Rinse the inside and outside of the fish with clean water

Now you know how to clean trout!

clean trout cleaned

Note: Your trout can now be cooked just the way it is.  Once cooked the meat slides right off the bones and out of the skin with no effort at all.

 

You may continue on with filleting the trout depending on your style of cooking.

How to Fillet a Trout

 

Butterfly Trout

 

Grilled Trout

 

Fried Trout

 

Baked Trout