How to fillet a trout without bones

[Music] all right guys so the first thing i'm going to do is i'm just going to talk about some of the items that you might need i actually have with me today one of these filet away mats okay so this is a rubber mat it's it helps the fish not slip if you don't have one of these you can always lay down a cloth or a paper towel just lay underneath your trout or your fish and that way it doesn't slide around okay the next thing you're going to need for filleting a trout is of course a fillet knife now i have a lot of different types of fillet knives i have long fillet knife short fillet knives and for this particular species since we're flying trout today we're gonna go with a shorter fillet knife this one's about five inches long we're also going to be using today a fork which we'll get into a little bit later so here are some of the things that you're going to need in order to fillet a trout successfully all right guys so the first thing we're going to do is we're going to remove the guts of the fish so that actually means that we need to start our cut over by the anal cavity and we're going to work our way up to the throat okay so just very slowly you don't have to go fast here you're just going to make a cut you're going to work your way up the fish underneath here and you're just going to slowly work your way up until you get to the throat or the gill area the next thing i'm going to do is make a little cut here where the guts are and i'm going to go ahead and i'm going to remove out all of the guts everything should come out pretty smooth there we go all right guys so the next step is i'm actually going to make an incision or a cut right behind the gill plate and i'm just going to cut right down until i hit the spinal cord okay and there should be a loose flap of skin right here and as soon as i hit that spinal cord or the spine i'm going to turn my blade and i'm going to start running that blade down the fish's spine and you're going to hear some pops from the ribs that's completely normal and you're going to keep going all the way until you get down to the uh the tail cutting through the tail and voila we're gonna have our first nice big fillet right here all right guys so we have one fillet done we're gonna set him up here and then we're gonna flip the fish over and we're going to do the same cut on the other side right the next thing i'm going to do is i'm actually going to go ahead and approach the ribs and this is where having a fork really comes in handy okay guys because what i want to do is make sure that nothing slips as i start to cut so i'm going to go ahead and just drive this fork in right here actually get a little bit closer to the ribs itself and i'm going to do a little light cut here right underneath the rib cage [Music] so after you've cut through all of that you're just going to remove the ribs and now we have a nice clean fillet but we're not done yet okay because there's still one more piece of this fillet that we need to remove in order to have no bones okay so this next section is what we call the pin bones okay and if you run your knife down the top portion of this fillet where it's nice and medium thick you can actually feel some little bones okay now these bones don't actually go all the way to the skin they kind of hang out right here and then go halfway into the meat so what we want to do is we want to do a zipper cut and we want to cut out these pin bones so how do we do that well we start on one side of the pin bone and you can just run your hand figure out exactly where it stops it stops right here i'm going to run my pin bone where i angle in the knife at an angle pointing downward and you'll see why here in just a second and i'm just going to slowly run my knife up this pin bone i want to make sure i stay on the right side of it so i just fill up the meat as i go and i'm cutting just a nice angle now what i'm going to do is i'm going to come right back now i've made one cut and i'm going to come right back to the top get on the other side of the pin bone i'm going to make another cut angled end as well all right guys so it's called a zipper cut because once you cut both sides you angled it look how it just kind of zippers right out you see that so um now we're going to pull the rest of this out the pin bone ends right there so i'm going to give it a cut and now we have a legitimate boneless trout fillet okay guys so the next step is to repeat on the other one and then we're ready to get into the kitchen all right guys i'm all done filleting the trout the next step is to get it on ice which i've just done and now we're going to properly go ahead and put the lid on store this away until it's time to go ahead and begin the cooking process [Music] three

Channel: Michael Kaal

Views: 91,652

Keywords: how to fillet a trout without bones, filleting trout, how to fillet a trout, how to fillet a fish, fillet trout, boneless trout fillet, boneless rainbow trout fillet, How to fillet, how to fillet a rainbow trout, boneless trout recipe, fish fillet tutorial, trout fillet tutorial, How to fillet boneless trout, preparing trout for cooking, preparing trout for grilling, preparing trout for frying, preparing trout fillet, How to - Trout fillet, How to fillet a rainbow

Id: 9ktnZ-vVP0E

Length: 5min 1sec (301 seconds)

Published: Sat Feb 27 2021