Filet Trout - Filet Fish! No Bones No Skin
1073
Food & Beverage > Cooking
Mar 1, 2007
Sources Inc
Filet Trout - Filet Fish! No Bones No Skin
Okay, so you have caught your limit. Now, how do you want them prepared for cooking? How about trying my favorite ? filet! No bones, no skin, just all good flesh that can be cooked any way you like. I can taste it now! Don?t know how, you say? It isn?t hard but it does take practice. The easy to follow instructions are coming up next.
Tools
The first step is to gather all your tools. Also have a waist high table as a work surface. The tools you will need are a very sharp knife or an electric knife. The best knife to use is a filet knife. Since a filet knife is made just for this purpose, it helps to make the job easier.
You will also need a filet board, preferable one with a strong clamp to hold the trout?s head firmly. If you can?t find a board with a clamp, get a pair of gloves textured for gripping.
You will need a bucket or pan of salted water to put fresh trout filets in.
Tip: soaking the filets in slightly salted water overnight helps to remove some of the fishy taste, giving them a milder, more pleasant flavor.
The last thing you will need is a bucket to put the carcasses in after you cut off the filet.
Filet: the nitty-gritty
To begin the process of cutting off the filets, you need to secure the trout so it doesn?t slip around. If using a board with a clamp, firmly clamp the trout?s head to the board. If using gloves, grip the trout?s head firmly. Next, take your knife and cut beneath the gills to the backbone. Now turn the knife and cut down the backbone but stop before you cut through the skin at the tail. All of this cutting will be between the ribcage and the flesh. You are basically cutting off the entire side of the trout. Next, flip the filet over with the skin side down. Cut between the meat and the skin. The process is the same for the other side of the trout. After you have cut both filets off of the trout, cut off any of the ribcage that may have been cut off with the filet. This is about all you need to do as far as deboning trout when filleting them. It is okay to cut into the ribcage, but don?t cut too deep and cut the guts. Remember, these fish have not been gutted!
Now that you know how to filet trout, you also know how to filet fish in general. It is the same no matter what kind of fish it is.
All the trout are now filleted and you are ready to cook them. So, how do you like them cooked, batter fried, baked, broiled or grilled? Personally, I like grilled best. If you are going to grill them, don?t forget to invite me over. I?ll bring the corn on the cob. Sources Inc manages informational websites based on many subjects. Fishing - Health Food
Tools
The first step is to gather all your tools. Also have a waist high table as a work surface. The tools you will need are a very sharp knife or an electric knife. The best knife to use is a filet knife. Since a filet knife is made just for this purpose, it helps to make the job easier.
You will also need a filet board, preferable one with a strong clamp to hold the trout?s head firmly. If you can?t find a board with a clamp, get a pair of gloves textured for gripping.
You will need a bucket or pan of salted water to put fresh trout filets in.
Tip: soaking the filets in slightly salted water overnight helps to remove some of the fishy taste, giving them a milder, more pleasant flavor.
The last thing you will need is a bucket to put the carcasses in after you cut off the filet.
Filet: the nitty-gritty
To begin the process of cutting off the filets, you need to secure the trout so it doesn?t slip around. If using a board with a clamp, firmly clamp the trout?s head to the board. If using gloves, grip the trout?s head firmly. Next, take your knife and cut beneath the gills to the backbone. Now turn the knife and cut down the backbone but stop before you cut through the skin at the tail. All of this cutting will be between the ribcage and the flesh. You are basically cutting off the entire side of the trout. Next, flip the filet over with the skin side down. Cut between the meat and the skin. The process is the same for the other side of the trout. After you have cut both filets off of the trout, cut off any of the ribcage that may have been cut off with the filet. This is about all you need to do as far as deboning trout when filleting them. It is okay to cut into the ribcage, but don?t cut too deep and cut the guts. Remember, these fish have not been gutted!
Now that you know how to filet trout, you also know how to filet fish in general. It is the same no matter what kind of fish it is.
All the trout are now filleted and you are ready to cook them. So, how do you like them cooked, batter fried, baked, broiled or grilled? Personally, I like grilled best. If you are going to grill them, don?t forget to invite me over. I?ll bring the corn on the cob. Sources Inc manages informational websites based on many subjects. Fishing - Health Food
Write a Review
Add to My Favorite
Refer it to Friend
Report Article
Other links owned by this user
Okay, so you ve caught your limit. Now, how do you want them prepared for cooking? How about trying my favorite ? filet! No bones, no skin, just all good flesh tt can be cooked any way you like. I can taste it now! Don?t know how, you say? It isn?t
Category:
Cleaning trout. Does that bring back memories! I think I was about 9 years old when I first learned how to clean trout. It is really pretty easy. A little practice and you will soon be cleaning trout with ease. If at all possible, use clean, running
Category:
Other links at Food & Beverage > Cooking
In my younger days, I must admit that the thought of paying several hundred dollars for a kitchen appliance like a KitchAid stand Mixer was not only not in my budget but also something not to mention I couldn't justify the expense. It's been a few
Category:
Oh e glorious stinking rose! And e aroma! I love garlic. It's a mainstay of almost every cuisine. It can conjure up e vision of a fabulous meal. Oers might say, go for e breae mints. But ere's no denying at garlic has been valued for
Category:
As much as you love your fondue pot, you can?t dunk bread cubes into hot melted cheese every night. On those nights when you need a break from cheese fondue, why not use the fondue pot for something else. Mongolian Hot Pot is a great meal that can be
Category:
People love ?mans best friend? and y in turn love us back. Dogs become part of our families. They live with us, sleep with us, eat with us, protect us and give us unconditional love. We treat our dogs like children. Just hearing dog owners calling
Category:
? 2006, All Rights Reserved Remember visiting grandma's huse and walking int a kitchen verflwing with the mst luscius smells yu've ever encuntered? There was always a large pt n the stvetp simmering away. And when that pt was
Category:
Site Sponsor
Directory Statistics
Articles: 68200
Categories: 501
Yahoo Entertainment
