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Trout FishingEngland |
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www.trout-net.co.uk |
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trout fishing |
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Gutting Trout |
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Gutting trout |
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When gutting a trout the main thing you want is a clean fish so as to not to impair the flavour of the fish and to prevent any harmful bacteria, so if possible use clean running water to rinse the trout as you clean. I recommend using a small sharp knife no longer than six inches when gutting trout and you should also use a filleting glove for safety to protect you fingers. If you want now is the time to descale the trout by scraping it with blunt knife or fish descaler. Trout have very few scales so this is entirely up to you as most people probably don’t. Lay the trout on its back on a chopping board and open its gill flaps to ease out the gill fan sever and remove, or if like me you prefer the fish without its head, sever the head from just inside the gill flaps and remove all, remember to always cut away from you .Next insert the knife and cut along the trouts belly to the vent by the two rear fins, scrape out the trouts innards and remove. If you want you can also remove the trouts fins with a sharp pair of scissors.Place the fish under running water and scrape away the skin film and the red matter from the trouts spine using a spoon or a clean used toothbrush. Make sure that all the matter is removed, wash the fish thoroughly inside and out and you have a nice clean trout ready to cook. To fillet a trout you will need a filleting knife and a filleting glove for your own safety. Please note that when filleting a trout never use a blunt knife and always cut away from you. First wash the fish to remove its protective film as this will make it easier to handle. Place the trout on a chopping board and cut down and across just behind its gills to start the fillet. What you are aiming at is to cut the flesh enough to free it from the trouts rib cage without going through it. Next cut down to the spine along one side of the trouts back untill the knife is opposite the vent on the trouts belly.Now push the knife through untill it comes free by the tail. Cut the fillet free from the rib cage using several cuts as nesseccary.There you have one nice fillet, wash the fillet and repeat on the other side of the trout. Notice that you did not have to gut the trout this time. All the items required for gutting and filleting fish are available in the trout fishing store and most good fishing tackle shops.Click on the image for more information.Check out the video below on gutting a trout. |
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