| "body"> | | | | To begin the process of cutting off the filets, you need |
| Okay, so you have caught your limit. Now, how do you | | | | to secure the trout so it doesn't slip around. If using a |
| want them prepared for cooking? How about trying | | | | board with a clamp, firmly clamp the trout's head to the |
| my favorite - filet! No bones, no skin, just all good flesh | | | | board. If using gloves, grip the trout's head firmly. Next, |
| that can be cooked any way you like. I can taste it | | | | take your knife and cut beneath the gills to the |
| now! Don't know how, you say? It isn't hard but it does | | | | backbone. Now turn the knife and cut down the |
| take practice. The easy to follow instructions are | | | | backbone but stop before you cut through the skin at |
| coming up next. | | | | the tail. All of this cutting will be between the ribcage |
| Tools | | | | and the flesh. You are basically cutting off the entire |
| The first step is to gather all your tools. Also have a | | | | side of the trout. Next, flip the filet over with the skin |
| waist high table as a work surface. The tools you will | | | | side down. Cut between the meat and the skin. The |
| need are a very sharp knife or an electric knife. The | | | | process is the same for the other side of the trout. |
| best knife to use is a filet knife. Since a filet knife is | | | | After you have cut both filets off of the trout, cut off |
| made just for this purpose, it helps to make the job | | | | any of the ribcage that may have been cut off with |
| easier. | | | | the filet. This is about all you need to do as far as |
| You will also need a filet board, preferable one with a | | | | deboning trout when filleting them. It is okay to cut into |
| strong clamp to hold the trout's head firmly. If you can't | | | | the ribcage, but don't cut too deep and cut the guts. |
| find a board with a clamp, get a pair of gloves | | | | Remember, these fish have not been gutted! |
| textured for gripping. | | | | Now that you know how to filet trout, you also know |
| You will need a bucket or pan of salted water to put | | | | how to filet fish in general. It is the same no matter |
| fresh trout filets in. | | | | what kind of fish it is. |
| Tip: soaking the filets in slightly salted water overnight | | | | All the trout are now filleted and you are ready to |
| helps to remove some of the fishy taste, giving them a | | | | cook them. So, how do you like them cooked, batter |
| milder, more pleasant flavor. | | | | fried, baked, broiled or grilled? Personally, I like grilled |
| The last thing you will need is a bucket to put the | | | | best. If you are going to grill them, don't forget to invite |
| carcasses in after you cut off the filet. | | | | me over. I'll bring the corn on the cob. |
| Filet: the nitty-gritty | | | | |