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How to fillet trout – Fish fillet! no bones no skin

Good, so you’ve reached your limit. Now, how do you want them prepared to cook? How about trying my favorite – steak! No bones, no skin, just good meat that can be cooked however you like. I can taste it now! You don’t know how, you say? It’s not difficult but it takes practice. Easy to follow instructions are below.

Tools

The first step is to gather all your tools. Have a waist-high table as a work surface, too. The tools you will need are a very sharp knife or an electric knife. The best knife to use is a fillet knife. Since a fillet knife is made just for this purpose, it helps make the job easier.

You will also need a filleting board, preferably one with a strong clamp to hold the head of the trout firmly. If you can’t find a board with a clamp, get a pair of textured gripping gloves.

You will need a bucket or saucepan of salted water to put the fresh trout fillets in.

Advice: Soaking the fillets in lightly salted water overnight helps remove some of the fishy flavor, giving them a milder, more pleasant flavor.

The last thing you’ll need is a bucket to put the carcasses in after you cut the steak.

Steak: the heart of the matter

To begin the process of cutting the fillets, you need to secure the trout so it doesn’t slip off. If using a board with a clamp, firmly clamp the trout’s head to the board. If you are wearing gloves, hold the trout’s head firmly. Next, take your knife and cut below the gills to the spine. Now turn the knife around and cut through the spine, but stop before you cut through the skin on the tail. This entire cut will be between the ribcage and the meat. You are basically cutting the entire side of the trout. Next, flip the fillet skin side down. Cut between the meat and the skin. The process is the same for the other side of the trout. After you have cut both fillets from the trout, cut away any part of the ribcage that may have been cut by the fillet. This is all you need to do as far as deboning the trout when filleting it. It’s fine to cut through the ribcage, but don’t cut too deep and cut through the guts. Remember, these fish have not been gutted!

Now that you know how to fillet trout, you also know how to fillet fish in general. It’s the same no matter what kind of fish it is.

All the trout are now filleted and you are ready to cook them. So how do you like them cooked, battered, baked, broiled or grilled? Personally, I like it better grilled. If you’re going to grill them, don’t forget to invite me. I’ll bring the corn on the cob.

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