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[:/]Ok so this may sound a bit basic since its Utah (where only the trout are concidered fish). All my life I've never filleted trout. We've always cooked them with skin and, until I got married, heads on. Now I'm obviously talking about the planter size 13-14 inchers. The only trout I've filleted are the macks that I occationally go after. Just wondering if this is what everyone else does. Or is filleting them worth the time and effort.
OK so on to the question at hand. Is there an easy(er) way to fillet trout? I like to skin 'em (just like I do a catfish) before I fillet them. Its great for the big macks, less slime to work with. But if you have a way as quick and easy as the perch and crappie, I'm all ears.
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[url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=170804;sb=post_latest_reply;so=ASC;forum_view=forum_view_collapsed;;page=unread#unread"]TubeDude's trout filleting[/url]
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I filet them the same way as with panfish. Down one side, flip the fillet over and skin. Turn the fish over, down the other side, flip the fillet over and skin. Then take out the ribs. Somebody put in a pretty good description in yesterday's post.
I also use a homemade fish board similar to the one described, with a couple of exceptions, Mine is over 2 feet long (it helps when flipping the big trout fillets over). Also, I've bolted a spring clamp to the end of mine. It grabbed the fish's head extremely fimly. Even the slimy trout heads won't budge.
I don't have the hole. That's a good idea, I'm going to do that.
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I would not even consider filleting a trout under 18 inches.
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I do it exactly like Tube Dude's instructions. My wife and kids love the boneless fillets. My wife gave me a fillet board for Christmas one year, and I love it. It has a clamp on the end of the board with about five nails coming out of the clamp. Just put the head in and clamp it down. No more trying to keep the fish from squirting out of your grip. The only drawback is that it is only 20" long, so a really big fish doesn't fit.
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[cool]I use TubeDude's method, and I am here to attest that it works brilliantly. Then I use his baking recipie to, but I bar-b-que them in some tin foil on the grill.
Spray some Pam on some tin foil, then lay down the fillet's. If you happen to leave the skin on, then don't spray the Pam on and the meat will come right off the skin in the foil with a fork. Next, put on two to three skinny slices of butter and put lemon pepper and a little garlic salt. Turn your grill down to it's lowest setting and leave it on there for 5-10 minutes.
My wife has never been much of fish eater (except halibut fillets), but LOVES this recipie. Believe it or not, she likes Trout done this way better than even Perch fillets! Plus, this recipie is easy to do, and doesn't stink up your house like fish!
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Thanks all, that is exactly what I'm looking for. Is there a reason not to gut the fish before filleting (other than its just an extra step). We've already gutted the ones we caught on Rockport.
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Those are good initials, aren't they!
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Personally, for me it's much harder to fillet a fish if it's already been gutted. It's a lot easier if you don't gut them first, but like TD said, it can still be done just fine.
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I haven't read TD instructions but have a couple of things to add. I fillet all trout caught no matter what size. I don't generally keep fish under about 15" but have filleted a few under 12". It is easier to fillet if you have a board that is at least 2" thick. This allows you to change the angle of the fillet knife to get the most meat and not too many bones. I always start with the fish right side up. One side of the fish will be more difficult to fillet depending on which side you start with. Another thing I like is to leave the skin attached to the fish, in other words do not remove the fillet completely from the fish. Remove the fillet almost completely from the fish and then flip the fillet over, i like to tuck the tail under as well, and then slide your knife between the fillet and the skin. This might have been covered by TD but my 2 anyway.
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