Thursday, July 23, 2015

How to Fillet a Fish

We are so blessed to live in an area where trout fishing abounds!  We recently caught a mess of Rainbow Trout at Viva Naughton Reservoir near Kemmerer, WY. 
The fish below was about 14 inches long and had a nice size girth.  We decided we wanted to fillet the meat for dinner.  Fresh caught wild Rainbow Trout is packed full of healthy Omega 3 oils.  It is so good for your body and it tastes divine!
A flexible fillet knife that is really sharp is the best tool to use for this particular task.  If you don't have your fillet knife handy, you can still make the cut!  Hunky Hubby used his Leatherman!
It really isn't necessary to clean the innards from the fish, as you will just be using the meat portion during this process.  You can save the unused portion of the fish to make a nice fish based fertilizer tea for your garden.
Notice the Chihuahua lounging in the back ground. :)
Right behind the head, the meat starts.  Make a cut all the way from the top to the bottom of the head.  Don't cut all the way through.  Cut until you feel the knife hit bone.

Make a cut along the backbone,

lifting the meat as you go.

Once you complete the backbone cut, continue to lift the meat and cut through to the underside of the fish.
When you reach the bottom of the fillet, you will notice that the meat is thinning.  Cut the fillet off.

Repeat this process on the opposite side. 
You have just created two beautiful fish fillets that will cook up nicely on the grill, frying pan or in your oven.  What the heck, throw them in the smoker!

Stay tuned for Anna Pearl's Favorite Rainbow Trout BBQ Rub!

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