Having worked as a fish filleter for a time way back in what seems like a previous life,I take pride in converting what we catch into primo eating fillets,skinned and boned they are a welcome gift for neighbours too.... loads of folk "dont like trout" as they have been given a fish not treated right and it either tastes muddy not bled and gutted quick enough or filletted wrongly leaving bones in.......
12 lb of trout (5 lovely trout,4 brown 1 rainbow) connverted to 4 1/2lb of skinned and boned fillets.
be interested to hear what sort of percentage recovered you chaps end up with.

Filleting trout? You fillet trout? Never heard of such a thing. Properly prepared they de-bone on the plat with a common fork.

I mainly fish northern pike and walleye, I'd say on northern it is about half the weight,walleye about 1/3 and no bones.

Bushmaster wrote:

Filleting trout? You fillet trout? Never heard of such a thing. Properly prepared they de-bone on the plat with a common fork.

+1

Pull off the skin, roll'em in eggs, roll'em in flour then into the pan they go. Add a little salt and pepper and fry to a golden brown.


-DallanC

Eggs, krusteaz buttermilk pancake mix fry golden brown

Now we're talkin'. Roll in flower with a bit of crushed garlic. Fry in bacon grease to a golden brown.

I forgot the alpine touch made here in Montana it has garlic , pepper salt and some others I'm not sure on that

Bushmaster wrote:

Now we're talkin'. Roll in flower with a bit of crushed garlic. Fry in bacon grease to a golden brown.

I'll grab my fork and be right over!


-DallanC

Tremblay wrote:

I forgot the alpine touch made here in Montana it has garlic , pepper salt and some others I'm not sure on that

Alpine Touch is the BEST seasoning I’ve ever tried. Never heard of it ‘til I moved to Great Falls, but I will always have some in my kitchen.

Like the old Red Hot commercial...

“I put that sh*t on everything”

ummm you fellas missed the SIZE bit 5 trout = 12lb gill and gutted....

the biggest was 4lb which is just too much flesh for a meal....
if Im going to chuck in pan which is primo way to deal with small 1lb fish straight out of lake ,I will straight split them and remove V bones in one 1/2" wide strip and then chuck in pan ,its only me that will eat the chrispy skin...


a few fish that arent quite so good of condition/flesh isnt deep pink or orange get split and de boned then left skin on for the smoker....makes it far easier to handle them that way,salt and brown sugar on fillets for 12-24hrs before smoking is our recipe.

Bushy and Tremblay have the recipes-SPOT ON !And Elvis-most trout in the lower 48 are measured in inches-not pounds.The poundage ones are usually found in Alaska or Canadia hanging out in some lake that has'nt been fished in fourty years!

A 4lb fish would see me take a steak off the front end, then the rest would get wrapped in foil with some diced onion, button mushrooms, butter, a dash of lemon juice & some tarragon.
Into the oven for half an hour, then eaten off the bone with fresh baked crusty bread.

English Mike wrote:

A 4lb fish would see me take a steak off the front end, then the rest would get wrapped in foil with some diced onion, button mushrooms, butter, a dash of lemon juice & some tarragon. Into the oven for half an hour, then eaten off the bone with fresh baked crusty bread.

You are killin' me here... And I'd already eaten supper!

sounds primo there Mike.... they sure are underrated by some...the wife and I prefer trout to salmon....the only way we really enjoy them is pretty much out of water and into pan with butter then onto bread.

I don't think I have the patience to fillet a fish.