How to fillet Salmon or Trout and..

[Uintaman]

So is there a trick to fileting a Kokanee or any trout, that removes those pesky lateral line bones, the small ones perpendicular to the backbone?

I've resorted to needle nose pliers, to individually pull them out. What a chore, and I am work adverse.

Thanks as always.
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[TubeDude]

[#0000FF]I know a lot of people who won't eat trout because of all the little pin bones...along the lateral line. And, you are right...it's time consuming and a pain to pull them all out with pliers. Okay on a nice big salmon fillet but not on an "average size trout.

[url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=235668;#235668"]HERE IS A LINK[/url] to a post I put up a few years ago after coming home with some tiger trout from Huntington (Mammoth). It shows how to feel out the line of bones and then to make parallel slices along the sides and lift out the thin strip of flesh with all the bones in it.
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[r2u2]

Lets see if I can help.

Fillet the fish. Leave the skin on. Now with the skin side down run your fingers along the fillet from the head of the fillet to the tail. You will be able to feel the bones. Now with a good sharp knife cut along both sides of the bones; you need to see how they are angled so you do not cut through them. Stay as close to the bones as possible so you don't waste more meat than necessary. Do not cut through the skin! Having made the cuts on both sides of the bones now run your thumb or finger under the cut you just made. It should come off the skin very easy. Now you should have a bone less fillet. Finish by removing the skin.

You could remove the skin first but I have better success leaving it on so the fillet doesn't roll around as much.

You just need to try it a couple of times and you will get it.

Hope this helps.

Richard J
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[r2u2]

TD beat me to the punch. Hopefully between the two of you get it.
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[pookiebar]

As an FYI if you are going to cure, as in lox style, or hot smoke the salmon you can leave the bones in until that process is completed. Once the meat is cured and dried from the smoking process the bones stick out much more, the meat has loosened its grip on the bones and pulling them out becomes much less of a chore.
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[ReelMasta]

Another technique if smoking or grilling is to rip thru the rib cage on 1 filet and leave the backbone on the other. Result should be 2 filets, one with just the rib cage and another with the backbone still in tact. I throw the filets on a piece of foil shaped the same as the filet and cook slightly until the bones can be removed very easily. The filet with the backbone should just peel up pulling all the bones and the other filet I use a set of tweezers and pull the ribs and pins. Back on the smoker, douse with lemon juice and season and add the wood to smoke. This method saves most all the meat.
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[ReelMasta]

Here's a pic of the final product using the technique described above.

This batch I used vinegar instead of the lemon juice. Add garlic salt and onion powder, pepper and a dash of dill. Served on a standard Nacho Cheese Dorito and watch em disappear.
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[smittyts]

This post is making my mouth water. Several years back, I learned how to bottle my smoked trout using a pressure cooker. It is a great way to store all your trout for a long period of time, and when you use the pressure cooker, the bones become soft and undetectable. You don't waste any meat like you do when you millet the fish. I would make smoked trout omelets, throw it on a salad, put it on a sandwich, or eat straight out of the bottle. I haven't done that for a while now. Hmmm. where did I put that pressure cooker? , , ,
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[setthehook]

https://youtu.be/JBLKqeFTUKA
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[Uintaman]

Thanks, very helpful.

Now I need to go catch more kokanees
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[jjannie]

+1. We can fillets and no need to remove any pin bones. We'll save up a bunch of fillets in the freezer and then do one large batch. We can double stack in our canner so one good-sized batch (16 pints) lasts us a year. Much better than buying canned tuna! Sure helps make space in the freezer!

But we haven't tried canning the smoked ones yet, though. Care to share your recipe for doing that? (can PM me if you'd like)

Jil

[liketrolling]

you need a good knife this cost about $22. It is a good one.

Victorinox 47513 6-Inch Flex Boning Knife with Fibrox Handle
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[smittyts]

Just found this. Oh my!

https://youtu.be/5TpK6P9CgIE
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[ReelMasta]

I agree....my oh my. I just might try that. Looks like a nice weekend project.
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[WiperMac]

Looks like a pretty good recipe, everything except leaving it on the counter for 48 hours unrefrigerated. I think I would pass on that step []
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[smittyts]

I agree. That step doesn't even seem necessary. I think I would just throw it in the smoker at that point. I really want to try it though.
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[Fowl-Hook]

I have read that it is important to let the fish sit and form a crust from the brine or curing solution before placing in the smoker. Recommended time 6 to 8 hours normally for the crusting phase. I usually cut it down to a couple hours,
myself.
I have noticed that when I actually let the product dry for 24 hrs it actually reduces the smoking time quite a bit.
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[smittyts]

I did not know that. Good to know. Thanks.
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