![]() Run the knife edge along the bottom of the fillet while tugging the skin lightly in the opposite direction. Take hold of the fillet on the tail end and use your filleting knife to cut into the flesh at an angle until you reach the outer layer of the skin. Now that the trout have been filleted and deboned, you only need to make one more cut to remove the skin. Scrape along the flesh with your knife or pick up each fillet and flex it to expose lodged deep bones. Place each fillet skin side down and pick out all the pin bones you find. Start the cut at the head and slice smoothly along the upper edge of the backbone until the entire fillet has been cut away. Turn the trout over on its opposite side and repeat the filleting process. Flip the trout over and cut the second fillet.(If you’re staying close enough to the backbone, you should be able to hear an audible clicking as you slice through the rib bones.) Finish by slicing through the section at the base of the tail. Insert your filleting knife into this groove and run the knife down the length of the fish, staying just above the backbone.Start a small cut on the top side of the backbone at the opening where you removed the head. Place the trout on its side with the belly facing away from you. Cut the first fillet along the top of the backbone.Angle the blade of your sharp knife so that you are cutting toward the head rather than the body to preserve the meat. Start by cutting through the neck of the trout at the groove of the gills.Filleting should be done when you wish to serve only the best quality fish rather than cooking it whole. You can use this guide for filleting almost any trout – from rainbow trout to steelhead trout. Depending on the size of the trout, you can either fillet it or throw them directly on the grill whole.
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