Trout for the table

[ryan]

I was wondering has anyone heard of filleting trout I had someone tell me about it and couldn't say I had ever heard of it, if so how exactly is it done, I usually just clean my fish leaving them whole. I was also wondering if anyone has any new recipies they would like to share. My brother and I fished below fall creek saturday w/ our flyrods drifting midges around moss pockets caught about 30 fish from 2-5pm lots of 12-14 inch fish with a couple over 17, kept the smaller fish to eat and threw back the big big boys boat traffic was bad and my brother almost took a dive off the back of the boat when wake from another boat caught him the wrong way in the middle of his backcast ( absolutely hillarious) well wont get back on the water for about another week and a half with school and work taking priorities but keep me posted

[Kansas Fly Fisher]

I have heard of it but have not tried it. I, like you, clean my fish whole. I have an excellent receipe for a fish cure/rub and then smoke my trout if anyone is interested.

[Seth]

We always fillet out our trout and deep fry them in Andy's fish batter. It's delicious.

[97procraft]

I have been filleting my trout for several years. Trout and catfish are the only fish that I keep. I don't get to do much crappie fishing, usually bass fishing. So when I want some fish to eat I usually have trout. I like them fried in Andy's just like the last guy. I will bake a few durring the year, but it is still using fillets. I believe it is a better presentation, and my wife likes not seeing the head on her plate. I usually clean the fish at the stream as if I were to keep them hole. When I get home I skin the fish and then fillet the meat off the bone.

[Phil Lilley]

You filet a trout like you filet a bass, crappie or white bass. You start behind the gill plate, cut to the back bone and then follow the back bone to the tail, lay the meat over and run the knife between the skin and meat. then you cut out the rib cage. If you have a larger filet, you could slit the meat along the Y bone line just above the top edge of where the ribs were. When you bread the filet, make sure you get some in the slit to cook the small bones inside. But generally they cook in a smaller filet.

[rainbow]

We usually fillet the trout and cook in Andy's breading. The small bones do cook up and we find very few. If we are smoking the fish we usually leave whole. Post your trout rub recipe it sounds good. We also de bone smoked trout and stir with a little salt/pepper and mayo to make a smoked fish spread.

[Luke]

Kansas Fly Fisher - I'm always on the look out for a good recipe. Please post your recipe in the Recipes forum in the Home & Travel section. Thanks

[gonefishin]

I have always filleted my trout. I have had a lot of people tel me you cant fillet them. I am glad I didnt know that before I started doing it.

Anyway just fillet them like you do crappie or anything else.

Bud

[Wayne SW/MO]

I don't generally fillet them. I gut and gill them, spray them with Olive Oil pan coat, sprinkle a lemon based spice on them, put an onion in the cavity, wrap in AL foil, and cook on an indirect grill. They'll cook in about 15 minutes on a preheated grill. I've also cooked them in the oven and it takes about the same amount of time at 350. You can check for doneness with a toothpick, just don't pierce the bottom foil.

I only keep stockers also, so thats the size

I'm timing.

[tippet7]

My dad and I used to fillet em up(sort of) If they were small enough we just left the bones in. Once they are in the deep fryer, the bones sort of disappear. We usually breaded them in the spicy seasoning you get at BPS(uncle something or another) serve it up with some cold cole slaw and sweet tea and you got yourself a parteeee