Couple things: First, if you want to leave skin on, if you scrape those scales off all that slime comes off with it & in my opinion, improves the flavor. Get's rid of any "fishy" flavor. Second, I don't see the need for that gutting step before filleting. I only do that gutting if I plan to cook whole. If I'm filleting, I just leave everything intact and fillet it off the bone and leave the guts behind.
Scaling a trout is insanity in my opinion haha. If you don't gut the fish first you can use it for compost or trash; if you gut the fish first you have a whole bunch of good fish stock scraps.
You are very mistaken. The slime rinses off easily with water. Trout have small uniform and smooth scales. The fishy taste is in the blood. If you don’t bleed a fish after you dispatch it, it will taste fishy.
Never cut with knife blade facing toward you. Always cut away from your body. Never use a sawing motion to filet fish. Using a good sharp blade one swipe both sides will give you a smooth filet as opposed to jagged cuts. I worked at a process plant every summer vacation and this is only two of many tips I learned tho I appreciate others tops as well
yo can also butterfly the trout cook it and just pull out the bones after you cook it, easy and you have more meat. Trout are so small and they de-bone easily after you cook them anyway .
@@Nep311a bite? My dude, the guy in the video would have had easily twice as much meat if he'd done what OP suggested. If you don't respect what you kill or understand conservation, please by all means stay away from the water.
This seems like the way to go for me with these trout I caught today! I've always wanted to fillet them it seems like a way better method of eating them. I appreciate the video very well explained thank you.
Yep, and you can cut down the rib bones much closer when everything is attached. I cut the gill vein right when i catch so they bleed out. Rinse off when i get home, dry and wipe with paper towels so they arent slippery, cut along head, make small incision down dorsal, flip and do same before i filet that side (easier to start other side with that side attached, work down to inner muscle bone line, cut cut through inner bone line backwards (slides through like butter compared to head to tail), filet down rib bones till the end, tear the rest back with hand and cut it off.
I have zero experience so this is purely speculation but I think it's so you don't accidentally cut open internal organs spilling the contents of them and contaminating the part you intend to eat. I'm happy to be corrected if I'm wrong. What bothered me is that as he removed the organs, he was holding the fish really low and touching the inside of the bin with it.
To luke 928, I guess you will enjoy my RUclips clip on how to clean a revolver. First, load a round. Put the barrel into your mouth, then adjust the trigger action.
That first cut through the gill plate while his thumb is in the gills cavity made me nervous, lucky he still has his thumb. Slimy fish, slimy knife handle and that left hand holding the fish while he cuts the belly with the sharp pointed knife ..... A little care would go a long way.
There are reasons but not many. I cook most of mine whole. Sometimes I get fancy and filet them to basically garnish like a foraged soup or something. Basically applications where a whole trout just doesn't really work. and sometimes I have some other weird plan where I prefer to save the majority of the fish to make a stock.
Excellent way to prepare trout. I have used the slit/gut method by the river to take home to finish the fillet. I would be leary of brining overnight as I am salt sensitive. A couple of hours in buttermilk can tame the gaminess, if present. Thanks for the video.
I descaled with the back of the knife first but otherwise followed this video with great results. I got much more meat than any other fillet method I've seen on here with this method.
I bought some walleye filets from a butcher shop once and made the mistake of assuming the scales were removed. Had some extra crunch to it when I fried it up lol.
@@Meandhiminmyhead yes, i normally have a sprayer or a bowl of water to rinse fish off and hands but forgot to for the video. Definitely want to rinse off the fillets after.
A lot of this beautiful fish went to waste and the most nutritious parts too I have to say!, this filleting method is a good option, but all those offcuts please they are just as good as the fillets you carved out. I love my trout whole smoked and I tell you I try to consume as much of the fish as I can, from the skin and fat on their head and inside the fins to the meat on the face which i find quite tasty, If I know the fish is 100% fresh I'll even go for the eyes as they contain vitamins, Also this fish has great oily profile for health. If your savvy enough, you can even dehydrate the bones, then crush them to powder and add it to recipes such as soups.
First For me fat is flavor I would leave it on and it's just gonna melt during the cooking process! And people keep it whole because you get to keep more meat that way I guess! Personally I filet the fish and keep the rest for fish soup! 😋😋
You should always try to bleed your fish prior to cleaning this reduces the fishy taste in all fish. Trout is a delicate fish, should be scaled and cooked whole in order to decrease waste.
Why on earth would you scale it? I agree with cooking whole, unless you are making multiple dishes. I like to filet the fish for pan cooking or grilling and save the "waste" to make a fish stock for some other purpose.
I've eaten hundreds of trout over my 70 years and finally stopped because those top bones do not cook soft. I hate chewing on those. Only a true boneless fillet for me.
For me filleting a trout is a waste of meat . Just the way I was brought up . And 71 here , raised in the Sierra Nevada mountains by Lake Tahoe. If cooked right , trout meat will fall off the bones .
Always cut in the direction AWAY from yourself and never point the tip towards your hand .lf a person did the technique shown here ,for a full day's work ,it would end up with a filleted hand
1. Never cut towards yourself 2. Put some newspaper down and it'll keep it from sliding all over the place. 3. No need to gut it if you're going to fillet it.
A filet of fish will only stay good for maybe 3 days. If you gut the fish but leave the filet on the bone and filet right before eating it will stay 1 day fresh for 12 days.
Not really a great job when he's cutting towards body parts during most cuts. Everyone is different, true. But he's using this as an example to teach newbies how to do it...and it's dangerous. Hence the critical comments.
@old ogre I really like your handle. Old ogre. That's what my grandkids call me. I'm so old that I just use my name. The warm water makes all the difference too. Found that out after moving outside of Alaska.
@old ogre thanks for taking time to respond. Definitely understand the anti-social part. The more I'm around people, the more I prefer solitude. Take care of yourself, young man.
I’m great video man but this is not the best way you waste all that good skin and meat under the ribs .. and if you choose to remove pin bones that’s even less meat … now you definitely have the best way to hit a fish that was awesome bro!
Bleed out the fish as you catch them by cutting their throats to the jugular and throwing them into a cooler full of ice water. I do this with all my fish now and improves the taste 100% and keeps the table clean during the filet process. You’ll thank me later.
All these negative nancy's on here with their sass and opinions. You prefer to filet a trout a different way? Great, make your own video then. Theres more than one way to skin a cat, or trout in this case. Im sure when hes by himself not narrating and filming he can filet some trout pretty quick. Do you guys critique people who cut the crust off their sandwiches too bc they waste bread? Thanks for taking the time to show us the way you prefer your trout. Ignore these whiny weenies.
Most of the critiques are safety issues, you can use a fork or knife in your left hand to pin down the filet while you debone instead of running the knife directly at your hand..he WILL filet his hand if he continues like this...just a matter of time.
Sloppy, dangerous knife-work. Cutting toward yourself constantly, using a clearly blunt knife. You're lucky you didn't get hurt. I would be embarrassed to post this video.
I thought it said how to fillet a trout in 30 seconds? Hmmm seems like more 2 minutes at least. Why gut it if your going to fillet it? I never do it's a big waste of time.??? Lol
Fillet is okay, once a trout is 17-18+ inches...otherwise, it's stupid and wasteful to fillet them. Cooked whole, the meat (ALL the meat!) peels away from the bone, easily...including the ribs and those pesky little bastards that always seem to jam straight between your teeth and gums.
Myself personally all that is great for salmon, trout I just fry whole meat just slides off, of course after gutted and chopped the head off. Too much work for me to fillet a little trout.
I may be weird but if get a few trout isave the heads and guts for bait. Catfish and car go insane for it. Put the guts inside of some pantyhose and its.amazing bait
Don't fillet trout. Just gut, skin, cut off head, fins, and tail. Bread and fry. Trout have pin bones in the meat. The only way to completely fillet them is to use needle nose pliers to remove bones otherwise you're going to get choked. Just cook them on the bone and use a fork to remove meat after it's done. They taste better that way anyhow.
Serious. Little trout like that, just cook them whole. The bones will come right out in one fell swoop, and you get all the meat. Instead of throwing half of it away. If it was two pounds or better, ok, filleting can make sense. But to each their own.
All these comments yet nobody knows what to do. The only reason to ever not catch and release trout is if you wan a good fish dinner. In such a case keep 1 or 2 if they are decent size and use their guts their head their meat for catfish bait. Catfish love guts and meat but they really love trout. Make sure it’s legal where you live if it isn’t catfish bite all nite long now you got something to fillet.
Check out our new channel here: ruclips.net/channel/UCUPkKVtMP_si01kWwp5mwFA
Couple things: First, if you want to leave skin on, if you scrape those scales off all that slime comes off with it & in my opinion, improves the flavor. Get's rid of any "fishy" flavor. Second, I don't see the need for that gutting step before filleting. I only do that gutting if I plan to cook whole. If I'm filleting, I just leave everything intact and fillet it off the bone and leave the guts behind.
Scaling a trout is insanity in my opinion haha. If you don't gut the fish first you can use it for compost or trash; if you gut the fish first you have a whole bunch of good fish stock scraps.
You are very mistaken. The slime rinses off easily with water. Trout have small uniform and smooth scales. The fishy taste is in the blood. If you don’t bleed a fish after you dispatch it, it will taste fishy.
@@carvedwood1953 RUclips is chalk full of fishing and fish cleaning insanity. Like this whole fucking video. 😂
Never cut with knife blade facing toward you. Always cut away from your body. Never use a sawing motion to filet fish. Using a good sharp blade one swipe both sides will give you a smooth filet as opposed to jagged cuts. I worked at a process plant every summer vacation and this is only two of many tips I learned tho I appreciate others tops as well
You forgot to mention Don't wear socks with flip flops lol
yo can also butterfly the trout cook it and just pull out the bones after you cook it, easy and you have more meat. Trout are so small and they de-bone easily after you cook them anyway .
Yea that’s what I do
People trying to save a bite of meat lol
Just use it for crab bait.
So the ribs will slide out easy after cooking? Is there a video on that?
@@Nep311a bite? My dude, the guy in the video would have had easily twice as much meat if he'd done what OP suggested. If you don't respect what you kill or understand conservation, please by all means stay away from the water.
This seems like the way to go for me with these trout I caught today! I've always wanted to fillet them it seems like a way better method of eating them. I appreciate the video very well explained thank you.
Never see a filet become so small, better ways to do this
Yeah, there is a lot of meat under the ribs aswell...
Agreed
Post a better video then
😂
Yeah I like running the blade down the top to the backbone. You get so much more meat.
"Careful not to cut your finger" Yeah this has slicing your finger all over it.
Dude, just filleted my first fish, this is awesome, thank you!
You can easily fillet trout without gutting. So easy and all the unwanted bits remain in one easy to handle lump. Straight in the trash bag. No mess.
Yep, and you can cut down the rib bones much closer when everything is attached. I cut the gill vein right when i catch so they bleed out. Rinse off when i get home, dry and wipe with paper towels so they arent slippery, cut along head, make small incision down dorsal, flip and do same before i filet that side (easier to start other side with that side attached, work down to inner muscle bone line, cut cut through inner bone line backwards (slides through like butter compared to head to tail), filet down rib bones till the end, tear the rest back with hand and cut it off.
Love the flip flops and socks 1:25
Most of the time, trout are cooked whole, then split and deboned with a serving fork and spoon.
After cleaning out the guts.
Never have I ever fillet a trout ever. Gut em and cook em whole
Totally agree. Easier, faster, and waste no meat.
my question is: why gutting the fish if you are only going to keep fillets?
I have zero experience so this is purely speculation but I think it's so you don't accidentally cut open internal organs spilling the contents of them and contaminating the part you intend to eat. I'm happy to be corrected if I'm wrong. What bothered me is that as he removed the organs, he was holding the fish really low and touching the inside of the bin with it.
@@angusmctwangstick4079 but you rinse fillets anyway yeah?
@@arturkochan4649 it is extremely difficult to rinse off fish bile and stomach acid off of the fillet lemmetellya
@@angusmctwangstick4079 nope, I don’t gut fish when I fillet them fresh. I only gut them if I’m gonna freeze them and fillet them later
@@thomasflores7817
I agree. I have filleted thousands of fish and never gutted one.
A true outdoorsman knows to never ever cut towards yourself.
right on
Oh please, just say thanks for the tutorial and move on with your life
I guess this guy is never going to learn about the outdoors... what a shame.
never earned his Totin' Chip
To luke 928, I guess you will enjoy my RUclips clip on how to clean a revolver. First, load a round. Put the barrel into your mouth, then adjust the trigger action.
That first cut through the gill plate while his thumb is in the gills cavity made me nervous, lucky he still has his thumb. Slimy fish, slimy knife handle and that left hand holding the fish while he cuts the belly with the sharp pointed knife ..... A little care would go a long way.
1st move made me nervous, too.
Why filet a trout though? They’re so soft and easy to cook whole
There are reasons but not many. I cook most of mine whole. Sometimes I get fancy and filet them to basically garnish like a foraged soup or something. Basically applications where a whole trout just doesn't really work. and sometimes I have some other weird plan where I prefer to save the majority of the fish to make a stock.
Thanks for the video! What’s this brine you speak of?
Salt(y)water, the sort of stuff that canned hotdogs come in.
Excellent way to prepare trout. I have used the slit/gut method by the river to take home to finish the fillet. I would be leary of brining overnight as I am salt sensitive. A couple of hours in buttermilk can tame the gaminess, if present. Thanks for the video.
I descaled with the back of the knife first but otherwise followed this video with great results. I got much more meat than any other fillet method I've seen on here with this method.
It been awhile that I’ve eaten trout!! 😮. I gotta get out there!! Pan fry me some!!😋
Took way more than 30 seconds!!!!
😂😂😂
When a trout is cleaned well, scaled and gutted, cooked whole. The skin and bones come off well with a fork. No waste of any meat. 🤓
I bought some walleye filets from a butcher shop once and made the mistake of assuming the scales were removed. Had some extra crunch to it when I fried it up lol.
@@KatiTheButcher crunchy calcium.😀
@@Christophersanchez1326 sparkly poo lol
too much wasted :D
The best days of my life was fishing the Snake River from Palsade Dam to Hisie
Happy this is the best way for you. But thanks for making a video on how to send me to the hospital in 60 seconds.
So cool I agree❤
Beautiful!!!
Nice. Enjoyed your video.
That dog is saying "why you throwing away my share"
If you oven roast your trout fillets you can use a fork and pry at the bone line. They stick right up and you can pull them out with ease
I eat the skin.. it’s delicious
Good stuff!
Thanks!
I'm guessing cleanliness is not an issue, could do with a sprayer or something, apart from that good video.
@@Meandhiminmyhead yes, i normally have a sprayer or a bowl of water to rinse fish off and hands but forgot to for the video. Definitely want to rinse off the fillets after.
You did a great job but I like baking or cooking it whole that way I get more meat ! Unless it's a larger trout 6 to 8.lbs I won't filet it
I appreciate the German Shorthair 😀
When it comes to eating trout, I take the easy route and just gut the fish and cook it whole. Good job on fileting it.
Everybody in the comments is a know it all. Just say thank you and move on fellas. Or make your own video showing how you do it
Appreciate it man! There are other ways to do this...we just like doing it this way.
Might wanna sharpen that knife and use a more flexible filet knife bro
Do you need to scale trout?
I've been catching and eating trout for 65 years-never fillet trout.
A lot of this beautiful fish went to waste and the most nutritious parts too I have to say!, this filleting method is a good option, but all those offcuts please they are just as good as the fillets you carved out.
I love my trout whole smoked and I tell you I try to consume as much of the fish as I can, from the skin and fat on their head and inside the fins to the meat on the face which i find quite tasty, If I know the fish is 100% fresh I'll even go for the eyes as they contain vitamins, Also this fish has great oily profile for health. If your savvy enough, you can even dehydrate the bones, then crush them to powder and add it to recipes such as soups.
You eat the pin bones too? Might want to watch some more videos of guys who are handy with the steel. Newbsvilles
Do you scale it first?
First For me fat is flavor I would leave it on and it's just gonna melt during the cooking process! And people keep it whole because you get to keep more meat that way I guess! Personally I filet the fish and keep the rest for fish soup! 😋😋
You should always try to bleed your fish prior to cleaning this reduces the fishy taste in all fish. Trout is a delicate fish, should be scaled and cooked whole in order to decrease waste.
Why on earth would you scale it? I agree with cooking whole, unless you are making multiple dishes. I like to filet the fish for pan cooking or grilling and save the "waste" to make a fish stock for some other purpose.
I've eaten hundreds of trout over my 70 years and finally stopped because those top bones do not cook soft. I hate chewing on those. Only a true boneless fillet for me.
For me filleting a trout is a waste of meat . Just the way I was brought up . And 71 here , raised in the Sierra Nevada mountains by Lake Tahoe. If cooked right , trout meat will fall off the bones .
I fillet it without gutting then cut the pin bones out. Easy to do and no bones at all.
If fried crispy enough the bones are edible too. I chew em up also
Tip: Next time you're fileting one of those slimy bastards, put it on a towel or something to keep it in place.
Thank you so much. I will definitely utilize this information.
are you crazy? he wasted 30-40% of the trout meat. look at all the other comments. there are way better methods.
Wow you tossed the best parts away
Bro the most dulcin I've ever seen in a trout flying video or any flying video
Ive used this method for 4 decades
Always cut in the direction AWAY from yourself and never point the tip towards your hand .lf a person did the technique shown here ,for a full day's work ,it would end up with a filleted hand
Socks with sandals for the win
does this hurt the fish?
Good to see you put that fish back in the water and it lived
Enjoy your tofu.
1. Never cut towards yourself
2. Put some newspaper down and it'll keep it from sliding all over the place.
3. No need to gut it if you're going to fillet it.
What about the cheek meat ???
Cheek meat is the best part of a trout!!! No bones 😆
Stop before tail flip over so meat facing up and u can cut between meat and scales/skin
Why gut it if your going to fillet?
Exactly!
Why do some say that they can clean a trout in 30 seconds? Whats the hurry?
Nice
The socks and flip flops triggered me
A filet of fish will only stay good for maybe 3 days. If you gut the fish but leave the filet on the bone and filet right before eating it will stay 1 day fresh for 12 days.
Fill a Ziploc bag up with water and freeze em
@@slip4510 Everyone knows that. However if you want fresh fish….never mind
@@73gmiller fry em
So cool I agree ❤
Ya dont have to gut it if ya gonna fillet it
you are correct
That’s crazy
Washed gutted washed again
Wrap whole trout in bacon
Cook in cast iron frying pan.....enjoy
Lots of negative comments. You did a great job. Everybody does it different.
Not really a great job when he's cutting towards body parts during most cuts. Everyone is different, true. But he's using this as an example to teach newbies how to do it...and it's dangerous. Hence the critical comments.
This is his first time we all can see that.
Waste of half the meat of a trout!
Your fillet knife is to thick for the size of fish your working on. Nice catch and video. Thanks for sharing.
the best use of trout is bait for bigger freshwater predators or as a seafish bait.
It's unlawful in many states to use a game fish as bait so check your guidebook
Now you're pissing me off.
Wouldn't bleeding the fish immediately after catching remove some of the fishy taste?
Just rip out a gill and they bleed out completely
@old ogre I really like your handle. Old ogre. That's what my grandkids call me. I'm so old that I just use my name. The warm water makes all the difference too. Found that out after moving outside of Alaska.
@old ogre thanks for taking time to respond. Definitely understand the anti-social part. The more I'm around people, the more I prefer solitude. Take care of yourself, young man.
When he gonna show the 30 second method ?
I’m great video man but this is not the best way you waste all that good skin and meat under the ribs .. and if you choose to remove pin bones that’s even less meat … now you definitely have the best way to hit a fish that was awesome bro!
Heck yeah! Appreciate the tip. We're always trying to get better!
How do you manage that in just 30 sec.. the video took 6 minutes...If I tried that in anything less I'd have nothing left to scratch myself with.
My question is why sock with thong sandals?
Gotta get comfy hahah
Bleed out the fish as you catch them by cutting their throats to the jugular and throwing them into a cooler full of ice water. I do this with all my fish now and improves the taste 100% and keeps the table clean during the filet process. You’ll thank me later.
Socks and flip flops. You just got a down thumb.
All these negative nancy's on here with their sass and opinions. You prefer to filet a trout a different way? Great, make your own video then. Theres more than one way to skin a cat, or trout in this case. Im sure when hes by himself not narrating and filming he can filet some trout pretty quick. Do you guys critique people who cut the crust off their sandwiches too bc they waste bread? Thanks for taking the time to show us the way you prefer your trout. Ignore these whiny weenies.
Most of the critiques are safety issues, you can use a fork or knife in your left hand to pin down the filet while you debone instead of running the knife directly at your hand..he WILL filet his hand if he continues like this...just a matter of time.
Wash the first with salt to take off the slippery off than place the fish on bounty paper towels before slicing it.
I use an electric knife to fillet but I don't keep fish that small.
Sloppy, dangerous knife-work. Cutting toward yourself constantly, using a clearly blunt knife. You're lucky you didn't get hurt. I would be embarrassed to post this video.
Fish that size I don't even bother fillet meat and skin falls off after done cooking. Fillet only big trout, steelhead and salmon.
That blood line along its back is the fish’s kidney. M
I thought it said how to fillet a trout in 30 seconds? Hmmm seems like more 2 minutes at least. Why gut it if your going to fillet it? I never do it's a big waste of time.??? Lol
That tiny fish gave you just enough meat for one piece of bred, what is that 8-9inches? 😆
a lot of wasted fish :(
Fillet is okay, once a trout is 17-18+ inches...otherwise, it's stupid and wasteful to fillet them.
Cooked whole, the meat (ALL the meat!) peels away from the bone, easily...including the ribs and those pesky little bastards that always seem to jam straight between your teeth and gums.
Never cut toward yourself man...other than that and scaling good vid
You do not
Know what your doing LOL 30 Sec’s huh
Myself personally all that is great for salmon, trout I just fry whole meat just slides off, of course after gutted and chopped the head off. Too much work for me to fillet a little trout.
Never trust someone that wears flip flops with socks
I stopped watching after I saw the sandals with socks.
I may be weird but if get a few trout isave the heads and guts for bait. Catfish and car go insane for it. Put the guts inside of some pantyhose and its.amazing bait
Don't fillet trout. Just gut, skin, cut off head, fins, and tail. Bread and fry. Trout have pin bones in the meat. The only way to completely fillet them is to use needle nose pliers to remove bones otherwise you're going to get choked. Just cook them on the bone and use a fork to remove meat after it's done. They taste better that way anyhow.
You can just cut on both sides of the pin bones and take out that strip. Hardly any meat taken off if you know what you're doing.
Nice.
Way too much work and way too messy I've filleting trout for 15 years and never gutted 1 fish. Just fillet each side then throw out the rest.
Need to sharpen your knife dude
'How to butcher a trout with a blunt knife in six minutes and call it filleting a trout in 30 seconds'
Serious. Little trout like that, just cook them whole. The bones will come right out in one fell swoop, and you get all the meat. Instead of throwing half of it away. If it was two pounds or better, ok, filleting can make sense. But to each their own.
A lot of wasted meat there.
All these comments yet nobody knows what to do. The only reason to ever not catch and release trout is if you wan a good fish dinner. In such a case keep 1 or 2 if they are decent size and use their guts their head their meat for catfish bait. Catfish love guts and meat but they really love trout. Make sure it’s legal where you live if it isn’t catfish bite all nite long now you got something to fillet.