How to Debone a Rainbow Trout
Rainbow trout, also called steelhead trout, typically range in weight from two to 16 pounds, but can reach up to 55 pounds, according to the National Marine Fisheries Service. The trout's meat is delicious, but it can be less than pleasant to eat when filled with tiny bones. Fillet the meat and remove the smaller bones before cooking so you can better enjoy the trout. A simple marinade of olive oil, lemon, salt and freshly-ground pepper is all you need to enjoy a dish of rainbow trout.
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Instructions
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Fillet the rainbow trout with the skin still attached.
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Run your fingers along the middle of the fillet from the tail to the head, and feel the small bones protruding from the center. The pin bones extend from the backbone beginning at the head and run about two-thirds of the way down the fillet. The goal is to make an angled cut on either side of the pin bones from head to tail.
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Position the knife at approximately a 30-degree angle toward the back of the filet. Cut just below the bones, starting from the head, and slice down near the skin without piercing the skin. Run the knife along from the head down to the tail of the filet.
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Make another slice following the same angle, but this time on the top side of the bones. Run the knife along from the head to the tail. This makes a "V" shaped strip of meat that holds the bones.
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Pull out the strip of meat that contains the bones using your fingers. Start from the head and continue to pull toward the tail. This separates the strip with the bones, leaving a boneless fillet.
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Tips & Warnings
Use a sharp fillet knife.
References
Resources
- Photo Credit Eising/Photodisc/Getty Images
