How I fillet trout.
Moderators: bman, Chalk, Tom Keels
- Hit-n-Miss
- Posts: 3509
- Joined: May 20th, 2004, 12:15 pm
- Location: Boston Ga.
How I fillet trout.
Not that I know what I'm doing but I have cleaned more fish than I care to count. Trout,flounder,sheepshead,bass,Seabass,bream and reds. This is the way I do trout to yield a boneless filet that you can feed your kids without worry. (Note before cooking run a finger all over the fillet to check for bones you may have missed and pull them out). I start by cutting right behind the head half way through then straight back down the side and angle down to just behind the anus. . Then I spin the fish around and follow the backbone of the fish down past the anus. A good flexible sharp blade is essential. I use an Opinial made in France. It's not expensive. . Then I push the knife all the way through and fillet the rest of the way to the tail. . Then repeat on the other side. . . Then starting at the tail of the fillets work the skin off the fillets with the blade basically parallel to the board. (This part takes practice. Sometimes years.)
I then take the knife and cut closely behind the rib bones on the fillet and remove them. This eliminates all of the bones. (Don't forget to check with your fingers as you don't want a child choking on a bone.) . Further I like to cut the fillets into fingers and fry. Kids love fish sticks. You don't lose much removing the belly meat. I hope this helps ones that struggle cleaning fish.
Sent from my iPhone using Tapatalk
I then take the knife and cut closely behind the rib bones on the fillet and remove them. This eliminates all of the bones. (Don't forget to check with your fingers as you don't want a child choking on a bone.) . Further I like to cut the fillets into fingers and fry. Kids love fish sticks. You don't lose much removing the belly meat. I hope this helps ones that struggle cleaning fish.
Sent from my iPhone using Tapatalk
-
- Site Sponsor
- Posts: 5113
- Joined: June 29th, 2003, 6:31 pm
- Location: Panhandler
Re: How I fillet trout.
My method is similar, except instead of removing the filet from the carcass I simply slice almost to the tail but leave the side on butterflied. That makes it easier to skin since you can hold on to the fish and really flex the knife against the tabletop to cleanly remove the meat. I use a Victorinox 7-inch filet knife and it does a great job.
HnM, did you ever try that bacon-wrapped finger recipe brushed with olive oil and grilled? Plan to do another batch of those after my next trip. Dust with Italian seasoning and serve with a rice pilaf. Very tasty.
HnM, did you ever try that bacon-wrapped finger recipe brushed with olive oil and grilled? Plan to do another batch of those after my next trip. Dust with Italian seasoning and serve with a rice pilaf. Very tasty.
"Sun rise and sun sets. Since the beginning, it hasn't changed yet." Little Feat
- Hit-n-Miss
- Posts: 3509
- Joined: May 20th, 2004, 12:15 pm
- Location: Boston Ga.
Re: How I fillet trout.
. Not yet but sounds delicious.silverking wrote:My method is similar, except instead of removing the filet from the carcass I simply slice almost to the tail but leave the side on butterflied. That makes it easier to skin since you can hold on to the fish and really flex the knife against the tabletop to cleanly remove the meat. I use a Victorinox 7-inch filet knife and it does a great job.
HnM, did you ever try that bacon-wrapped finger recipe brushed with olive oil and grilled? Plan to do another batch of those after my next trip. Dust with Italian seasoning and serve with a rice pilaf. Very tasty.
Sent from my iPhone using Tapatalk
Re: How I fillet trout.
Please give the recipe!
Work 2 fish 4 days
1988 vintage 1436 Fisher Jon
1992 vintage 15 hp Merc
1988 vintage 1436 Fisher Jon
1992 vintage 15 hp Merc
-
- Site Sponsor
- Posts: 5113
- Joined: June 29th, 2003, 6:31 pm
- Location: Panhandler
Re: How I fillet trout.
"Sun rise and sun sets. Since the beginning, it hasn't changed yet." Little Feat
Re: How I fillet trout.
Here's the best endorsement I can give for Dave's (Silverking's) bacon-wrapped trout recipe...
I do occasional fish cookouts for my high school track/cross-country teams. There are always kids who turn their nose up at fish. When I brought a plate full of bacon-wrapped trout for the holdouts, they started with a timid take of a single offering.
Within twenty minutes, the plate went empty, and the kids were begging me to go fishing again. Thanks, Dave!
I do occasional fish cookouts for my high school track/cross-country teams. There are always kids who turn their nose up at fish. When I brought a plate full of bacon-wrapped trout for the holdouts, they started with a timid take of a single offering.
Within twenty minutes, the plate went empty, and the kids were begging me to go fishing again. Thanks, Dave!
- Flint River Pirate
- Site Sponsor
- Posts: 3639
- Joined: August 23rd, 2007, 12:35 pm
- Location: Lynn Haven, FL
- countrycorners
- Posts: 1463
- Joined: January 21st, 2014, 9:07 pm
- Location: SW Georgia
Re: How I fillet trout.
Nice! Cleaned 5 yesterday for dinner in my old fashioned way. This way looks easier, will try next opportunity. Thanks.
-
- Site Sponsor
- Posts: 3437
- Joined: April 17th, 2010, 7:23 pm
- Location: Tallahassee
Re: How I fillet trout.
Sounds great. Do you par cook the bacon first? A lot of folks cook duck and dove similarly, but if you don't par cook the bacon, the over cooked duck/dove will taste like liver.silverking wrote:http://www.bigbendfishing.net/phpBB3/vi ... 14&t=37314
Catholic girl pray for me, you’re my only hope for heaven
-
- Site Sponsor
- Posts: 5113
- Joined: June 29th, 2003, 6:31 pm
- Location: Panhandler
Re: How I fillet trout.
Salty Gator wrote:Sounds great. Do you par cook the bacon first? A lot of folks cook duck and dove similarly, but if you don't par cook the bacon, the over cooked duck/dove will taste like liver.silverking wrote:http://www.bigbendfishing.net/phpBB3/vi ... 14&t=37314
I don't, but I use turkey bacon instead of pork. The bacon wrap holds in the moisture of the fish on the grill.
"Sun rise and sun sets. Since the beginning, it hasn't changed yet." Little Feat
-
- Site Sponsor
- Posts: 3437
- Joined: April 17th, 2010, 7:23 pm
- Location: Tallahassee
Re: How I fillet trout.
Gotcha, do you try to completely wrap the fish in bacon? Kind of overlapping as you wrap( like your wrap an ace bandage)?silverking wrote:Salty Gator wrote:Sounds great. Do you par cook the bacon first? A lot of folks cook duck and dove similarly, but if you don't par cook the bacon, the over cooked duck/dove will taste like liver.silverking wrote:http://www.bigbendfishing.net/phpBB3/vi ... 14&t=37314
I don't, but I use turkey bacon instead of pork. The bacon wrap holds in the moisture of the fish on the grill.
Catholic girl pray for me, you’re my only hope for heaven
-
- Site Sponsor
- Posts: 5113
- Joined: June 29th, 2003, 6:31 pm
- Location: Panhandler
Re: How I fillet trout.
I slice the filets into narrow fingers and roll them both together. If they're still too thick I use a couple toothpicks to hold it together.
Will post some pix the next time I fix them.
Will post some pix the next time I fix them.
"Sun rise and sun sets. Since the beginning, it hasn't changed yet." Little Feat
- Hit-n-Miss
- Posts: 3509
- Joined: May 20th, 2004, 12:15 pm
- Location: Boston Ga.
Re: How I fillet trout.
. . Don't think I did it right.silverking wrote:I slice the filets into narrow fingers and roll them both together. If they're still too thick I use a couple toothpicks to hold it together.
Will post some pix the next time I fix them.
Sent from my iPhone using Tapatalk
Re: How I fillet trout.
I do the same. It makes it easier to slide the fillet off the skin with your knife.silverking wrote:My method is similar, except instead of removing the filet from the carcass I simply slice almost to the tail but leave the side on butterflied. That makes it easier to skin since you can hold on to the fish and really flex the knife against the tabletop to cleanly remove the meat. I use a Victorinox 7-inch filet knife and it does a great job.
HnM, did you ever try that bacon-wrapped finger recipe brushed with olive oil and grilled? Plan to do another batch of those after my next trip. Dust with Italian seasoning and serve with a rice pilaf. Very tasty.
Re: How I fillet trout.
Looks pretty dang-gum good! How you do on Friday?