These instructions are for right-handers, simply reverse them if you are left-handed.
1. Start with the trout's back at the edge of the table. This is the right fillet.
2. Cut down behind the gill plate to the back bone. Follow back bone all the way.
3, 4 & 5. Cut ribs out by pushing down on the ribs so they are flat on the table. Cut off
3, 4 & 5. Cut ribs out by pushing down on the ribs so they are flat on the table. Cut off
3, 4 & 5. Cut ribs out by pushing down on the ribs so they are flat on the table. Cut off
6, 7 & 8. The pin bones are cut out by making 2 cuts on each side in a "V" shape.
6, 7 & 8. The pin bones are cut out by making 2 cuts on each side in a "V" shape.
6, 7 & 8. The pin bones are cut out by making 2 cuts on each side in a "V" shape.
9. On the left side, make a cut from the back to the belly.
10. With your knife tip, cut over the belly fin down to the anal fin.
11. Follow the back bone all the way to the tail.
12,13 & 14. On the left side of the ribs push the ribs flat on the table.
12,13 & 14. On the left side of the ribs push the ribs flat on the table.
12,13 & 14. On the left side of the ribs push the ribs flat on the table.
15. Make 2 "V" cuts on each side of the pin bones. Take off the strip with the bones intact.
16. There you have it. Two boneless fillets ready for your belly.
