Preparing a Trout


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When choosing trout look for a bright and sparkling shin with a silvery or golden sheen. Flesh should be firm, elastic to the touch with a fresh sweet smell.

 

 

 

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The eyes should be bright and not sunken.

 

 

 

 

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Look for clean, red gills.

 

 

 

 

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To portion a large gutted trout, first remove the head by cutting behind the gills and frontal fin. To fillet, make an incision near the shoulder and make a clean cut along the backbone.

 

 

 

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Continue to cut the flesh away from the ribcage. Work towards the tail, keeping close to the bones.

 

 

 

 

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Lift away the first fillet and repeat the process on the other side to obtain the second fillet.

 

 

 

 

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Trim the belly flap from each fillet.

 

 

 

 

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Carefully remove the pin bones from the fillet using tweezers.

 

 

 

 

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To skin the trout fillets, hold the skin at the tail end down firmly and slide the knife under the skin towards the shoulder.

 

 

 

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Divide each fillet into individual portions as required.