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View Full Version : Tricks for filleting trout perfectly - bone free?



Zebco Kid
03-10-2009, 09:47 AM
Hello,

Up until recently, I always cooked my trout whole. I'm now getting into smoking my fish, and have been filleting them as part of the process. Smoking is coming along (a bit of a learning curve), but I need a bit of improvement on the filleting technique.

How is it that I can assure a better fillet, i.e., no bones?

Tips appreciated.

DG

metalmouth
03-10-2009, 09:53 AM
Tried and true with pics!

http://www.salmonuniversity.com/ol_htfs_intro.html

Zebco Kid
03-10-2009, 10:07 AM
Thanks MM.

That will be really handy. I'm pleased to see that the author goes back and removes the rib bones. I thought I was missing something, or cutting the fish in correctly by having them remain. I've been pulling them out with pliars!

Things are looking up. Thank you.

DG

cptdarel
03-10-2009, 03:38 PM
a few more,

http://www.youtube.com/watch?v=NZxe-2rtOGo&playnext_from=PL&feature=PlayList&p=493E637 05A8295F8&index=1

http://www.youtube.com/watch?v=Z0VaIhb6xoU&feature=PlayList&p=493E63705A8 295F8&index=0&playnext=1

metalmouth
03-10-2009, 04:09 PM
Nice videos!

I don't even bother to clean them. I make a cut behind the gills and fillet down the back bone with the tip of the knife. Lift the fillet and finish along the bottom of the rib bones cutting through the skin and leaving the bottom fin and anus intact with the carcass. Flip the fillet out, still attached to the skin by the tail (video 2) and remove the skin if I want it filleted and skinless.

SuperDave
03-11-2009, 08:46 AM
Don, you identified my secret to better fillets. Making that score cut down the backbone first really helps get a cleaner fillet and save more meat. I feel like it still takes me a long time per fish but if I start rushing, they look like I did it with a hatchet. ::)

cptdarel
03-11-2009, 10:38 AM
Nice videos!

I don't even bother to clean them. I make a cut behind the gills and fillet down the back bone with the tip of the knife. Lift the fillet and finish along the bottom of the rib bones cutting through the skin and leaving the bottom fin and anus intact with the carcass. Flip the fillet out, still attached to the skin by the tail (video 2) and remove the skin if I want it filleted and skinless.
That is the way I have done with Chilies, Dave if you have ever seen a commercial processing fillet-er, it is amazing at the speed to a clean fillet..............zip wham bam, when I first seen it I wish I had a camcorder to put it in slow-motion, and they have 5 fresh knives on the side waiting for their turn.

metalmouth
03-11-2009, 11:45 AM
I'm down to about 40 to 45 seconds a fish with the skin off. I use a chefs vegetable scoop scraper to clean my *28" x 8" fillet board, a hand ground commercial fillet knife and a chef's knive to come back from the tail and remove the skin. Still the commercial fish mongers blow me in the weeds. *;D