WEBTurn the trout back over, skin side down. Take hold of the backbone nearest the tail section and pull it up and away from the flesh to remove it. Pull slowly and gradually, taking care not to tear away flesh or break any bones. When done correctly, the ribcage should come …
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WEBFirst remove the fins. Cut through the skin at the spine (near the tail of the fish) to give yourself an access point. Hold the tail and then use your knife to gently push the meat …
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WEBTo begin the deboning process, gently remove the head of the fish by cutting into the flesh following the curve of the gill cover. Carefully pull the head away. On the opposing end …
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WEBThe best method is to remove the entire backbone, along with the ribs. To achieve this place the fish skin side down and with the point of a sharp knife, gently work along both …
WEBStep-by-Step Instructions. Prepare Your Workstation: Clean your working area and have a sharp fillet knife and tweezers ready. Scaling and Gutting the Fish: Begin by scaling the …
WEBChange the direction of the knife to match the direction the bones are running in. Lift the bones out and sit aside to discard. Run a knife under the bones along the middle where …
WEBStep 2: Remove the Head and Tail (If Necessary) If you are working with a whole fish, start by removing the head and tail. Use a sharp knife to make a clean cut behind the gills to …
WEBIn the video above, Scott Haugen with Cabela’s demonstrates a great way to remove the small bones from a trout and save as much meat as possible for the dinner plate. It’s a …
WEBDiscard the spine and tail. Remove the dorsal fins of each fillet. Create an incision at the top of each fillet at the fin. Then pull the dorsal fin out. Clean up your fillet. Trim the belly and …
WEBFirst, using a paring knife and starting at the tail, make a shallow incision along the top of the fish. Continue cutting along the backbone. until you reach the head, this releases the …
WEBSeparate the First Filet. Once the top of the spine is separate from the flesh, run your knife slowly through the lower part of the spine. While cutting, keep your knife flush against …
WEBGrab the fish by the tail. Pull the tail away from the back and toward the head of the fish. The head should come off along with the skeleton. Toss the bones in the garbage. Open …
WEBUsing your knife or scissors, snip the spine by the neck and tail to further release the filets. The trout should open into a butterfly position. Next, flip the trout skin side down and …
WEBPrepare the Fish. Start by rinsing the fish under cold water and patting it dry with paper towels. Place the fish on the cutting board with the belly facing up. Use the kitchen …
WEBRemove the Trouts Ribs. Poke the knife through the fish’s neck close to the spine, and work the knife between the meat and the spine, moving down, toward the tail. Keep as close …
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WEBA one 3-ounce fillet of trout has an amazing 19 grams of protein that will help to burn off some fat when you’re eating. There are many different kinds of vitamins and minerals …