trout filleting

Elvis · Posted: Sun Sep 23, 2018 11:41 pm Post subject: trout filleting

Having worked as a fish filleter for a time way back in what seems like a previous life,I take pride in converting what we catch into primo eating fillets,skinned and boned they are a welcome gift for neighbours too.... loads of folk "dont like trout" as they have been given a fish not treated right and it either tastes muddy Mad

not bled and gutted quick enough Mad

or filletted wrongly leaving bones in.......
12 lb of trout (5 lovely trout,4 brown 1 rainbow) connverted to 4 1/2lb of skinned and boned fillets.
be interested to hear what sort of percentage recovered you chaps end up with.

Bushmaster · Posted: Mon Sep 24, 2018 9:06 am Post subject: Re: trout filleting

Filleting trout? You fillet trout? Never heard of such a thing. Properly prepared they de-bone on the plat with a common fork.

Tremblay · Posted: Mon Sep 24, 2018 9:09 am Post subject: Re: trout filleting

I mainly fish northern pike and walleye, I'd say on northern it is about half the weight,walleye about 1/3 and no bones.

DallanC · Site Admin Joined: Jan 18, 2005 Posts: 3572 Location: Utah

Bushmaster wrote:

Filleting trout? You fillet trout? Never heard of such a thing. Properly prepared they de-bone on the plat with a common fork.

+1

Pull off the skin, roll'em in eggs, roll'em in flour then into the pan they go. Add a little salt and pepper and fry to a golden brown.

-DallanC

Tremblay · Posted: Mon Sep 24, 2018 11:42 am Post subject: Re: trout filleting

Eggs, krusteaz buttermilk pancake mix fry golden brown

Bushmaster · Posted: Mon Sep 24, 2018 1:34 pm Post subject: Re: trout filleting

Now we're talkin'. Roll in flower with a bit of crushed garlic. Fry in bacon grease to a golden brown.

Tremblay · Posted: Mon Sep 24, 2018 2:12 pm Post subject: Re: trout filleting

I forgot the alpine touch made here in Montana it has garlic , pepper salt and some others I'm not sure on that

DallanC · Site Admin Joined: Jan 18, 2005 Posts: 3572 Location: Utah

Bushmaster wrote:

Now we're talkin'. Roll in flower with a bit of crushed garlic. Fry in bacon grease to a golden brown.

I'll grab my fork and be right over!

-DallanC

hunterjoe21 · Posted: Mon Sep 24, 2018 9:23 pm Post subject: Re: trout filleting

Tremblay wrote:

I forgot the alpine touch made here in Montana it has garlic , pepper salt and some others I'm not sure on that

Alpine Touch is the BEST seasoning I’ve ever tried. Never heard of it ‘til I moved to Great Falls, but I will always have some in my kitchen.

Like the old Red Hot commercial...

“I put that sh*t on everything”

Elvis · Posted: Tue Sep 25, 2018 12:00 am Post subject: Re: trout filleting

ummm you fellas missed the SIZE bit 5 trout = 12lb gill and gutted....

the biggest was 4lb which is just too much flesh for a meal....
if Im going to chuck in pan which is primo way to deal with small 1lb fish straight out of lake ,I will straight split them and remove V bones in one 1/2" wide strip and then chuck in pan ,its only me that will eat the chrispy skin...

a few fish that arent quite so good of condition/flesh isnt deep pink or orange get split and de boned then left skin on for the smoker....makes it far easier to handle them that way,salt and brown sugar on fillets for 12-24hrs before smoking is our recipe.

TRBLSHTR · Posted: Sat Sep 29, 2018 6:21 am Post subject: Re: trout filleting

Bushy and Tremblay have the recipes-SPOT ON !And Elvis-most trout in the lower 48 are measured in inches-not pounds.The poundage ones are usually found in Alaska or Canadia hanging out in some lake that has'nt been fished in fourty years!

English Mike · Posted: Sat Sep 29, 2018 3:52 pm Post subject: Re: trout filleting

A 4lb fish would see me take a steak off the front end, then the rest would get wrapped in foil with some diced onion, button mushrooms, butter, a dash of lemon juice & some tarragon.
Into the oven for half an hour, then eaten off the bone with fresh baked crusty bread.

Pumpkinslinger · Posted: Sat Sep 29, 2018 6:00 pm Post subject: Re: trout filleting

English Mike wrote:

A 4lb fish would see me take a steak off the front end, then the rest would get wrapped in foil with some diced onion, button mushrooms, butter, a dash of lemon juice & some tarragon.
Into the oven for half an hour, then eaten off the bone with fresh baked crusty bread.

You are killin' me here... And I'd already eaten supper!

Elvis · Posted: Sat Sep 29, 2018 8:23 pm Post subject: Re: trout filleting

sounds primo there Mike.... they sure are underrated by some...the wife and I prefer trout to salmon....the only way we really enjoy them is pretty much out of water and into pan with butter then onto bread.

Hellfire86 · Rookie Member Joined: Oct 01, 2018 Posts: 1

I don't think I have the patience to fillet a fish.