How to Clean and Filet a Trout on a Fish Cleaning Table (Video)
Learn out to clean and filet a trout on a fish cleaning table, presented by "Fly Fishing by Jeff". ...read more
I have got a few requests. And so, this morning, I am going to show you how I do it anyway, how I clean a trout, fillet a trout. It may not be anything complicated. But someone showed me a few years ago, and it’s been an easy way to do it.
By the way, this gross thing is being filmed by my wife, so you can give her credit for it when you see her sometimes.
Alright, we are going to start with a sharp fillet knife. Come right up under the throat. Make one cut right there. Now, turn the trout onto its side. We are going to make a cut right along the belly, keeping your fingers out of the way, and right all the way down to the anal fin there. Now, we are going to take the anal fin off.
Make a slice straight down, and then cut straight back. Be careful with your fingers at this point in time. Now, we are going to go forward. We are going to grab these front fins up here, and we are just going to put our knife on there and pull off those guys off. Same thing with this other front fin. There is a reason for that, okay?
Now, here is where we’re going to treat it, kind of like a banana. We are just going to shock it. We are going to turn it inside out. We are going to grab the throat, make that little pop. Obviously know what that is. We are going to run our finger down. Along with skin there, up over the top, and now we are just going to push this right out like it was a banana.
Now, we are going to pull right down and shark the rest of the fish, all the way down to the tail. Take just a second. Make a little cut. I usually do this at the stream, so this is the stuff that we usually just shark in. Believe it or not, the trout themselves love this. At this point in time, we are going to fillet the fish. Pretty simple.
Start with your knife towards the front, run right down along the edge. Any of you who filleted before, you know you need to kind of keep knife pressure. But with the trout, it is real simple there. There are not that row of T-bones, like there are on crapp bass, etc. That is better. There you go. There is a fillet.
I got to turn the fish over. Do the same thing around. Make the cut right down there. Keep down pressure on your knife. Keep your hands and fingers out of the way, and we are going to run it all the way down to the edge. Slip it out. What we got here is a couple, nice fillets that will be great eating. We will talk about, maybe cook them at a later day. There you go! read less