BigBendFishing.Net

I've been meaning to ask this question for sometime but felt like it might be too simple... (consider the source, right!)

When you folks clean your trout, what methods do you favor? Specifically, do you: 1.) fillet the fish and then run your knife between the meat and the skin..... or 2.)_ do you skin the fish and then fillet them? Are there any other methods out there?? Let me hear about them, I 'm sure there's no wrong way but I'd really like to hear from some of you. I seem to have a problem with the first method I mentioned in leaving some of the skin and then having to mess with trying to remove it which takes longer.

Any methods that make the job easier would be appreciated. Thanks.

Sir reel, I don't know too many folks who remove the skin from a trout. I'm sure some do. I just don't know any.

Skin on, yum yum when broiled Scale, fillet , wash, bread, fry, eat

I fillet, skin and cut the ribcage out. I feed my kids so I like to give them a boneless skinless fish finger to eat.

i also skin,fillet, and cut the ribcage out.

I fillet, and skin 'um if I'm frying. If their going on the grill it's skin on.
I also cut the ribcage out, I have kids and Mom doesn't like little bones. You know the saying " if mom's happy...".

Joel

CSMarine, I guess were the oddballs , you know its hard to skin them gator trouts

Same as Tom and the others

CHALK, I've been called worse. I love to eat fish so much, NOTHING is wasted. Even the head gets eat at my house. Take them rib cages they feed to the crabs, fried crispy is pure white meat. Take a Trout backbone after it's fillet and fry it. Lots of meat and easy picken.
Oddball? Of course I am. I'm fourth generation, so I got it down pat.

I like to use a walmart electric filet knife. Filet, and skin back to the tail, easy and quick.

CSmarine, I didn't say I trowed them backbones and ribs away I put them in a freezer bag and save um for our family cookouts They make for some good nibblein food while we cook the fillets for the sit down eatin

Trout bellies horsdoeuvres, yum, yum.

For trout, reds, blues, flounder, mackerel, mullet, etc., I scale, mackerel and blues get scrapped with a knife, head, mullet fillet and wash. After that the cook can cut them up any way she wants. The exception to this is if it's going on the grill it doesn't get scaled.

Don't forget them backbones.
I have to sample a few of those to make sure the seasonings and grease are ok for consuption.

Fillet,skin,ribcage cook and eat in that order. Like many of the others sometimes I feed a lot of people and bones are bad