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Filleting spec

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So many different ways to clean trout. My dad had a restaurant, my best friend and I had a commercial fishing business, I was a guide and have cleaned trout for several fishing camps so maybe I have seen a few cleaned. First if I see slim on the cleaning table feel you may have something to learn. Start off your trout should always be left in cold cold e=water for a hour before cleaning. When you take trout out like that no slim on fish, table or meat. Next always use an elec. knife but you never want it sharp as it will cut through the skin. I like the belly cut no other way for me and the main reason is the fact that there is no stinking mess this way. If you ever catch trout that are feeding heavy and cut the stomach you will know what I am talking about. You may lose a little meat but you make up for it on time. If you know how to do the belly cut you can cut the Brest bones out with the first cut. Guess we all have our ways but this is the best I have found from over 100 years of experience in doing it.
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Re: Filleting spec
Used to have the luxury of taking clients on guided trips and I learned from some of LA's finest guides and they would have me do the belly cut and they would do the rest.I never use an electric knife,prefer to use an extremely sharp Cutco filet knife and can clean a mess of trout in basically no time and always have a bowl of ice next to my cleaning table so I can toss the filets on ice(have another neat and extremely ingenious idea that works extremely well-freeze 2 liter bottles for chest and lay filets on top of frozen bottle,keeps em nice and chilled and makes zero mess)!!Going to Delacroix at end of month and fishing buddy asking us to freeze bottles for red-neck ice,awesome and free,free,free!!!I do lotta freshwater fishing in T-Funky and using a 2-liter and quart bottle and filling em up with water and freezing them makes real nice way to chill down my catch and while cleaning them can lay filets on top of bottle sitting horizontal in sink and that 'hardens off' filets and keeps them firm!!Try it sometime,might like it!!

Mandevillian
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Re: Filleting spec
I started with Cop Cop Smith the legend of Hopedale and Shell beach and believe me for 85 years he knew trout. So lucky to have learned from him. We always seem to have an ice machine/ Talk to anyone that sells shrimp for a living or catches them on a boat ice cold water is the same as freezing your catch. This will keep your trout fillets firm and clear of any blood or slim. I like the elec knife that is a little lest shape but it cuts the Brest bone out with no problem. When you clear several hundred trout those bones can make a long day. PS I went to Venice many years ago with Dow Chemical and one of the top guides did not want to clean our fish. I showed him how we do it fast our way. No thanks took for ever. Then a few weeks later on TV was showing them how I did it saying best way.
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Re: Filleting spec
The belly cut with an electric knife is how I do it. Takes me 8 seconds to fillet a trout and I dare anyone to use another method and come out with a bigger or prettier fillet. Don't buy into that belly cut wastes meat crap. Fillets go right into a bucket with an ice/water slurry.
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Re: Filleting spec
So right Capt Rory I have never seen anyone beat the belly cut for trout. Like I said l like my knife a little less sharp because I cut the skin. My sons like it sharp but they have a steady hand. The stink you find from a feed trout is laminated true plus with the belly cut.
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Re: Filleting spec
Good info but explain the belly cut please?
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Re: Filleting spec
https://www.youtube.com/watch?v=y-GQDn7nMsc
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