01-12-2004, 05:36 PM
O4T,
I have been filleting trout for many, many years. I tell anyone who is just starting out that they will end up shredding many of them before they get the hang of it, so don't give up too quickly. Filleting trout well is easy once you get the hang of it and improves the table quaility dramatically. When done right, you don't need to cut off any fins and if you get real good you seldom need to take the extra step of removing the rib cage from the fillet. And you can remove all the meat, and only the meat, with one pass. And then removing the skin if the easiest part. A good, sharp, sharp, sharp fillet knife is the biggest factor in easy filleting. For the fillet board, any flat board will do. I often use my wifes cutting board next ot the kitchen sink(just be sure to clean up good after!!![pirate]) I find that clamps on boards are more trouble than they are worth. The diagrams supplied by TubeDude are a good description with the exception of the part about removing the rib cage. And don't gut the fish first. The innards provide support in the fish for easier filleting. One last thing, I fillet trout from 7 inches on up to, well, any size so it is a good all-around method. In my humble opinion, filleting trout is the best way the prepare them and is worth effort. Good luck to you.
m
[signature]
I have been filleting trout for many, many years. I tell anyone who is just starting out that they will end up shredding many of them before they get the hang of it, so don't give up too quickly. Filleting trout well is easy once you get the hang of it and improves the table quaility dramatically. When done right, you don't need to cut off any fins and if you get real good you seldom need to take the extra step of removing the rib cage from the fillet. And you can remove all the meat, and only the meat, with one pass. And then removing the skin if the easiest part. A good, sharp, sharp, sharp fillet knife is the biggest factor in easy filleting. For the fillet board, any flat board will do. I often use my wifes cutting board next ot the kitchen sink(just be sure to clean up good after!!![pirate]) I find that clamps on boards are more trouble than they are worth. The diagrams supplied by TubeDude are a good description with the exception of the part about removing the rib cage. And don't gut the fish first. The innards provide support in the fish for easier filleting. One last thing, I fillet trout from 7 inches on up to, well, any size so it is a good all-around method. In my humble opinion, filleting trout is the best way the prepare them and is worth effort. Good luck to you.
m
[signature]