Trout is a fish with a delicate flavor. The method of cleaning a trout is not the same as that used for pike. The best method for filleting trout is simple and straightforward, and if you learn it correctly, you'll avoid spoiling the fish. Follow these helpful tips!
Steps
Step 1. Hold the trout in your hand with the head facing up, or place it on a cutting board
Step 2. Insert a knife starting from the anus and cut the fish along the belly
Continue with the cut to the throat of the fish.
Step 3. Insert the knife at the level of the gills
Step 4. Cut outward, perpendicular to the belly
The cut must be directed towards the head. Continue cutting until the head is removed.
Step 5. Grab the entrails and pull them out
Step 6. Rinse the fish meat under cold water
Step 7. Use a spoon or your fingers to remove the blood vessels running down the bone
Step 8. Wash the fish with lightly salted water to remove any residue
Step 9. Place the gutted trout on its back
Take the knife and insert it behind the bones at the base of the spine. Work with the knife gently, inserting it up to the other end of the bone (outwards). Be careful to insert the knife as close to the spine as possible, so as not to waste precious meat. Throughout the process, you should be able to observe the blade of the knife. Keep cutting until you reach the base of the bone.
Step 10. When you reach the tail fin, hold the knife as close to it as possible
Continue carefully until you reach the tail.
Step 11. Repeat removing the bone on the other side of the fish
Again, as you approach the tail fin, keep the knife as close to the bone as possible.
Step 12. With the knife, cut down and in towards where the head was
This cut should be replicated on both sides of the fish and for the entire length. A sign that this is done correctly is when you are able to hear the sound of the smaller bones being cut.
Step 13. Remove the entire bone
You should now have two trout fillets on the cutting board. You can use shears to remove the bone, or break it off with your fingers.
Step 14. You will notice that there are still some bones inside the fish meat
You can slide the knife gently to find and remove them, or cut the part of the meat that contains them, or even remove them with tweezers. The good news is that these bones are few, and that the fish can still be cooked and eaten even without removing them - in fact in small trout the smaller bones are not even noticeable and can be ingested without risk.
Advice
- Be careful while using a sharp knife.
- If you wish, you can work on a fish cutting board, which provides a better grip.
- A special work glove further improves grip.
