How to Fillet a Rainbow Trout

Congratulations, you've caught a fish!
These simple steps will have your fish ready for the grill, saute pan, sushi, or for freezing in no time!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Filleting knife. If you don't have a filleting knife, just use the sharpest knife you have.

1. Assuming your fish is from a cooler, it should be clean. If it isn't, wash it off so you're working on with a smooth surface.

2. Find the hole at the very end of the stomach by the tail. Insert the knife and cut all the way up to the gills.

3. Remove everything from inside of the fish- the intestines and the bones.

4. Cut off the head of the fish and then the gills.

5. Cut off the tail of the trout next, starting about 1 inch above the tail. You should now be easily to remove the skin by placing the knife where you removed the tail and cutting up to where you removed the head.

6. Make one final double-check for bones and skin on your fish- you want the deliciousness of your fish to be surprising, not the choking on a bone kind of surprise!

Tips & Warnings

• As always, when using a knife exercise caution.
• As noted above, making sure all of the fish's bones have been removed before consumption is very important.

Resources

• Rainbow Trout Recipes