So, you've reached your limit. Now, how do you want them prepared for cooking? Why don't you try my favourite fillet? No bones or skin, just good meat that you can cook however you want. I can already taste it! You say you don't know how? It's not hard, but you have to work at it. The easy to follow instructions are coming up next.
Tools
Step one is to get all your tools together. Have a waist-high table to work on as well. The tools you will need are a very sharp knife or an electric knife. The best knife to use is a fillet knife. Since a fillet knife is made just for this job, it makes it easier to do.
You will also need a fillet board, preferably one with a strong clamp to hold the trout's head firmly. If you can't find a board with a clamp, get some gloves with rough surfaces to help you hold on.
To soak fresh trout fillets, you will need a bucket or pan of salted water.
Tip: Soaking the fillets overnight in slightly salted water helps get rid of some of the fishy taste, making them taste milder and more pleasant.
After you cut off the fillet, you will need a bucket to put the carcasses in.
Filet: the meat and potatoes
Before you can start cutting the trout into fillets, you need to hold it so it doesn't move. If your board has a clamp, secure the trout's head to the board with the clamp. If you are wearing gloves, hold the head of the trout firmly. Next, take your knife and cut under the gills to the backbone. Now turn the knife and cut down the backbone, but don't cut through the skin at the tail. All of this cutting will be done between the ribcage and the flesh. You're cutting off almost the whole side of the trout. Then, turn the fillet over so that the skin side is facing down. Cut through the meat to get to the skin. On the other side of the trout, the process is the same. After you've cut the trout into two fillets, cut off any ribs that may have come off with the fillets. When filleting trout, this is about all you need to do to get rid of the bones. You can cut into the ribcage, but don't go too far and cut into the organs. Don't forget that these fish haven't been gutted yet!
You know how to fillet fish in general now that you know how to fillet trout. No matter what kind of fish it is, it is the same.
Now that you have filleted all of the trout, you are ready to cook them. So, do you want them batter-fried, baked, grilled, or broiled? Personally, I like grilled best. Don't forget to invite me over if you're going to grill them. I will bring the ears of corn.
