Filleting Trout

[TubeDude]

[cool][#0000ff]I have only done that a few times, but it is a popular method of deboning trout in some of the classy restaurants.[/#0000ff]
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[#0000ff]You start by opening the entire lower surface of the trout, from head to tail. Then, holding the trout belly up, you cut the spine just behind the head and just above the tail. Any good wire cutters will do the job. Then, using some good long-nosed (or other) pliers, grasp the cut spine near the head and begin pulling down and forward. If you have made the cuts right, the spine and rib cage will peel out fairly easily. The trick is to go back with the longnosed pliers and pull out the little flesh bones.[/#0000ff]
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[#0000ff]Some folks simply "butterfly" the fish, filleting from the top, cutting around the spine and ribs, but leaving the stomach strip intact. This is a good way to prepare them for smoking or grilling. They are deboned but hold together well, with the skin on.[/#0000ff]
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[#0000ff]All that stuff takes a good knife and some practice. Once you get the hang of it you can dazzle your friends. "Watch closely. Not once do my fingers leave my hand."[/#0000ff]
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