Deboning a Trout Using Scissors. Snip away the outer anatomy of the trout. If you intend to serve the trout whole, deboning it with scissors will allow you to keep the fish intact. Start by using the scissors to cut away the fins, the tail and any loose flaps of skin that might get in your way while you’re cutting.
The heat from the cooking process will loosen up the connective tissues around the backbone, making it easy to simply peel away. Cooking the fish before deboning allows it to retain more of its natural flavor; the bones can then be quickly and effortlessly discarded.
1 Cook the trout. For this method, you’ll start by cooking the trout completely before removing the bones. 2 Make a small cut at the base of the tail. ... 3 Lift the tail portion while pulling down on the flesh. ... 4 Turn the fish over and strip the other side. Still holding the tail, turn the piece of fish over. ...
Again, while it is not necessary to remove the skin prior to cooking, it is commonly done when filleting fish and makes it easier to eat. Snip away the outer anatomy of the trout. If you intend to serve the trout whole, deboning it with scissors will allow you to keep the fish intact.