Once the trout has been filleted properly and the pin bones have been removed, the last step is to make one final cut to remove the skin.You should also scrape your fillet knife along the flesh of the trout just to be sure you didn’t miss any pin bones. There may be pin bones that are lodged deep inside the flesh of the trout, to find these, you’ll need to pick the fillet up and flex it to expose them. To do this, you will place both fillets (skin side down) and pick out every pin bone you come across. The trout’s pin bones will need to be removed.To do this, you’ll turn the trout on its opposite side and repeat the same process listed above. Now flip the trout over and begin cutting your second fillet.Remember: hearing a clicking sound when slicing through the rib bones is the best way to know that you’re staying close enough to the trout’s backbone. You should now have a clean and meaty fillet. To finish, you’ll need to slice through the section located at the base of the tail. You can then insert the knife into the groove and continue to run your knife down the length of the trout while staying just above the backbone.A small cut should be started on the top side of the backbone, located at the opening where the head was removed. To do this, you’ll need to place the trout on its side (its belly should be facing away from you). ![]() The first fillet should be cut along the top of the trout’s backbone. ![]() This is done by cutting through the neck (at the groove of the trout’s gills) angling your fillet knife’s blade to allow you to cut toward the head instead of the body. Let’s dive into the process for how to fillet a trout properly: Because the water is cool (not hot) it will slowly defrost them to preserve the freshness. Container – Once you’re ready to prep your fillets for cooking, you can take the entire freezer bag and place it into a container that has been filled with cool water to defrost them.Remember, the water inside the bag should completely cover the fillets to prevent freezer burn and to ensure the fish tastes as fresh as possible. All you need to do is place your trout fillets inside the freezer bag and fill it up with water to maintain the freshness until you’re ready to prep them for cooking. Freezer Bag – If you’re planning on preparing your trout fillets at another time, then storing them in a freezer bag is ideal.Remember, trout that is allowed to warm before cooking won’t taste as good and the texture of the fish might change as well. The pan will be filled with cold (or ice) water in order to maintain freshness. Standard Cooking Pan – to keep your fillet in. ![]() Here are some additional tools you will need to do the job right: With a razor sharp knife, filleting a fish becomes effortless. Dull knives are also notorious for causing injuries, as you will need to continuously (and forcefully) make cuts, increasing the likelihood of an accident. It’s important not to purchase a cheap fillet knife, as these tend to dull quickly and won’t provide clean cuts. ![]() You’ll also need a razor sharp, high quality fillet knife. One tool that I always use when filleting trout (or any fish, for that matter) is a skinning board, which has a clip on one end that is specially designed to hold your fish while you remove the scales and skin. How To Fillet A Trout: Cleaning & Filleting Tools You Will Need When trout fishing on a boat, you should keep a cooler with ice in it on the boat itself as it is essential for preventing your trout from spoiling and tasting bad later on. Instead, you should have a reliable cooler that is full of ice near you at all times. Unfortunately, this won’t do much when it comes to keeping your trout fresh. You might already carry a storage container or basket with you to store your catches of the day until you’re ready to head in (especially if you’re a fly fisherman). This can make all the difference when it comes to having either a fish that tastes delicious and fresh or one that has an unpleasant “fishy” taste. Like any fish you intend to eat, it’s best to remove the intestines as soon as possible and put the fish on ice. Luckily, I’m going to share how to do just that in this article, so read on to learn how to fillet a trout. Before you can cook them, though, you need to fillet them - which is easier said than done. What’s more? Trout make for a delicious meal either as a main course or integrated into another dish. Not only are they a thrilling and challenging catch (these suckers sure can fight when they’re hooked) but finding them will take you to some of the most awe-inspiring locations helping you feel one with nature as you catch these formidable species of fish. When it comes to catching fish, trout are one of my favorite species and knowing how to fillet a trout is vastly important.
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