filleting trout

Hope this helps:

http://youtu.be/NZxe-2rtOGo

 Anytime I've made trout I've either baked or steamed them with the skin on and the bones it, basically just gutted/gilled 'em and cook to taste.  Done properly the entire rib cage and spinal column will come out in 1 big piece when you go to eat it.  The meat will flake off the skin as well.

Fillet the trout like any other  fish and take the rib bones out while trying to keep some of the meat on the skin.  Then take a needle nose pliers and pull the "pin" bones out one at a time.  It takes some time, but when you end up with a boneless fillet, it's worth it IMO.  Then you can either take the skin off or leave it on depending on how you plan to prepare it.  Have Fun!!!

gut and grill. leave make a split down the belly pull out all of the guts, remove the gills and stuff with lemons,butter and herbs of your choice and then salt and pepper the out side of the skin (the flavor seeps through the skin while you grill)

easy and delicious

thanks guys now I think i can get more meat off them next time! yum yums

another very important tip is to fillet them alive.  if they are dead and stiff when you cut em they'll taste like the bottom of yesterdays bait bucket.  if you cannot fillet them right away cut their throat and put em on ice immediately.  it makes all the difference.

With all the walleye and pike around, why would you wanna eat trout?

Lycanthrope Said:
With all the walleye and pike around, why would you wanna eat trout?

if you catch one, why not? fresh rainbows from the tailrace deep fried in shore lunch is world class. speaking of which, I wonder what the high realeses will do to the tailrace trout, or everything else in there. this fall will be fun, mostly to see how the river has changed.

Lycanthrope Said:
With all the walleye and pike around, why would you wanna eat trout?

can anybody explain to me why walleye is the holy grail of midwestern fish? i do not understand how a flavorless fish can be all the rage. the walleye tastes like whatever you cook it in, be it batter shore lunch or butter and garlic.

give me a trout or a stringer full of sunnies over a couple big eyes anyday

jmo

moosehunter09 Said:

Lycanthrope Said:
With all the walleye and pike around, why would you wanna eat trout?

can anybody explain to me why walleye is the holy grail of midwestern fish? i do not understand how a flavorless fish can be all the rage. the walleye tastes like whatever you cook it in, be it batter shore lunch or butter and garlic.

give me a trout or a stringer full of sunnies over a couple big eyes anyday

jmo

Part of it I think is the challenge of finding and then catching walleyes.  They seem to be more difficult to put in the live well than other fish like pike, bass, or panfish.  They do taste great, but are they better than other fish????  To each their own I guess.

moosehunter09 Said:
can anybody explain to me why walleye is the holy grail of midwestern fish? i do not understand how a flavorless fish can be all the rage. the walleye tastes like whatever you cook it in, be it batter shore lunch or butter and garlic.

give me a trout or a stringer full of sunnies over a couple big eyes anyday

jmo

 my perfect stringer would be a dozen monster ling and 2 dozen chunky bluegills with a side of an ice cream pale full of crawdads.

multi-species-angler Said:

moosehunter09 Said:
can anybody explain to me why walleye is the holy grail of midwestern fish? i do not understand how a flavorless fish can be all the rage. the walleye tastes like whatever you cook it in, be it batter shore lunch or butter and garlic.

give me a trout or a stringer full of sunnies over a couple big eyes anyday

jmo

 my perfect stringer would be a dozen monster ling and 2 dozen chunky bluegills with a side of an ice cream pale full of crawdads.

never tasted ling, but if I was given the choice between a eye and a ling, I would pick the ling because Mort Bank said it tastes really good.

Lycanthrope Said:
With all the walleye and pike around, why would you wanna eat trout?

I will eat most fish i catch besides bullheads and carp. I have eaten walleye, perch, pike, smallmouth bass, largemouth bass, white bass, bluegill, crappie, trout, salmon, and cod. And enjoy eating all of them

Fillet them as any other fish, such as a walleye. After skin and ribs are removed, rub the knife along the pinbones against the grain, so you can see the bonesmore clearly.  Simply pull out the pinbones with a needle nose and your done. No mess or bones at all. It takes some time, but is very well worth it.  I need to take some winter rainbow trout out of the freezer now and grill it up.  Yummo.

Big J

Horsager Said:
 Anytime I've made trout I've either baked or steamed them with the skin on and the bones it, basically just gutted/gilled 'em and cook to taste.  Done properly the entire rib cage and spinal column will come out in 1 big piece when you go to eat it.  The meat will flake off the skin as well.

+1.  Once you flake one side, you can pull the bones completely off in one peice (with the head and tail still attached) and the opopsite side is perfect.  This even works if you fry the fish.  I like to batter with cornmeal/spices and fry in oil. 

fishfinder97 Said:

Lycanthrope Said:
With all the walleye and pike around, why would you wanna eat trout?

I will eat most fish i catch besides bullheads and carp. I have eaten walleye, perch, pike, smallmouth bass, largemouth bass, white bass, bluegill, crappie, trout, salmon, and cod. And enjoy eating all of them

if you arn't told what it is, all fish tastes the same, besides carp, goldeye, drum, and suckers. I once gave deep fried bullheads in shore lunch to some guys and they thought it was walleye.