01-25-2007, 09:25 PM
Trout filleting is very similiar to filleting warmwater fish. However their body texture is much softer, thus you need a bit more care to do it properly.
Step 1......make a diagonal cut as close to the gill plate as possible.
Step 2.....using the tip of the knife, make a straight, lengthwise cut down the middle of the back, making sure that you keep ABOVE the backbone while simultaneously keeping as close to the bones as possible as to not waste any flesh. With trout it is much easier to mess up and get on the other side of the backbone......if this is the case, adjust back up accordingly. In this initial cut DO NOT cut more than and inch or two into the fish. Once this initial cut is made carefully work your way deeper to by making small cuts keep close to the bones. Eventually the whole fillet will peel off the backbone and rib cage off one side. Also start with the right side of the fish on top. However don't peel the entire fillet off one side. Leave it somewhat unfinished and begin the other side in a similar fashion. This will help support the fish to facilitate filleting the other side. Peel the left side off by making careful cuts and leave the skin attached to the tail. Next proceed to skin the fillet. Do the same on the other side.
3. The line of bones in the middle of the fillets should stick up out of the fillet when you use your finger to feel for them. Slice this entire strip out of each fillet. You now should have two boneless fillets.
Sorry if this may be a confusing explanation. It is much easier to visually demonstrate.
Step 1......make a diagonal cut as close to the gill plate as possible.
Step 2.....using the tip of the knife, make a straight, lengthwise cut down the middle of the back, making sure that you keep ABOVE the backbone while simultaneously keeping as close to the bones as possible as to not waste any flesh. With trout it is much easier to mess up and get on the other side of the backbone......if this is the case, adjust back up accordingly. In this initial cut DO NOT cut more than and inch or two into the fish. Once this initial cut is made carefully work your way deeper to by making small cuts keep close to the bones. Eventually the whole fillet will peel off the backbone and rib cage off one side. Also start with the right side of the fish on top. However don't peel the entire fillet off one side. Leave it somewhat unfinished and begin the other side in a similar fashion. This will help support the fish to facilitate filleting the other side. Peel the left side off by making careful cuts and leave the skin attached to the tail. Next proceed to skin the fillet. Do the same on the other side.
3. The line of bones in the middle of the fillets should stick up out of the fillet when you use your finger to feel for them. Slice this entire strip out of each fillet. You now should have two boneless fillets.
Sorry if this may be a confusing explanation. It is much easier to visually demonstrate.