Few foods are tastier or more nutritious than a fresh trout filet. Whether or not you've caught the fish yourself, anyone can filet a trout with the right tools and technique. Cutting a filet at home rather than buying a prepared cut can yield a fresher, more flavorful dish.
Instructions
1. Lay a whole trout on its side on a cutting board.
2. With a sharp , cut the trout along its belly from the tail to the throat.
3. Cut into the throat area between the fish's gills, then slice horizontally to cut off the head.
4. Gut the fish by taking out all of the entrails and scooping along the spine to eliminate any blood. Rinse the fish's interior with cold water.
5. Open up the gutted fish like a book and lay it on the cutting board, skin side down. Remove the trout's spine, which runs along the fish's center from head to tail, using the filet knife to cut along both sides of the spine.
6. Cut out both rib cages, which are aligned on one side of the trout's interior.
7. Trim off the white fatty edges of the fish with the knife.
8. Prepare to cook the filet.
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