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#986851 - 10/23/08 11:18 PM Trout filets
4onaside
12 Point


Registered: 02/07/06
Posts: 5074
Loc: Jackson,Tn

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Anybody know how to end up with boneless filets when fileting trout? My son read an advertisement and bought some gimmick involving a metal ring into which you insert the front of the backbone and pull it thru, supposedly separating the meat from from the bones(ribs), but it doesn't work for us. However, he used frozen fish that had been thawed, thus softening the flesh, so maybe the results would be better with fresh(never frozen) fish.
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#987023 - 10/24/08 05:28 AM Re: Trout filets [Re: 4onaside]
stik
TnDeer Old Timer
18 Point


Registered: 03/12/99
Posts: 20357
Loc: lenoir city,tn

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i just gut em and fry them whole. flake the meat off one side with a fork, grab the tail and pull every bone out of it.
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#987124 - 10/24/08 07:14 AM Re: Trout filets [Re: stik]
spottedbass
Spike


Registered: 06/27/06
Posts: 79
Loc: Hendersonville

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Try this: http://www.wvu.edu/~agexten/aquaculture/troutproc.pdf

I have tried this method and it works well.

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#987344 - 10/24/08 08:40 AM Re: Trout filets [Re: stik]
4onaside
12 Point


Registered: 02/07/06
Posts: 5074
Loc: Jackson,Tn

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 Originally Posted By: stik
i just gut em and fry them whole. flake the meat off one side with a fork, grab the tail and pull every bone out of it.
That's the way that I "fillet" bluegills, that is, clean them and fry the whole fish. Then, pull out the dorsal fin bone structure and flake the two pieces of meat off along the back, then peel off the meat behind the cavity. Sometimes, if you try to take too much meat off, you get involved with the tiny pin bones just above the ribs,which is a nuisance.
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Lord, keep your arm around my shoulders and your hand over my mouth


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#987348 - 10/24/08 08:42 AM Re: Trout filets [Re: spottedbass]
4onaside
12 Point


Registered: 02/07/06
Posts: 5074
Loc: Jackson,Tn

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 Originally Posted By: spottedbass
Try this: http://www.wvu.edu/~agexten/aquaculture/troutproc.pdf

I have tried this method and it works well.



Detailed instructions and all! Now if I'm just smart enough(and patient enough) to follow them. lol
Thanks,
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Lord, keep your arm around my shoulders and your hand over my mouth


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#987487 - 10/24/08 09:39 AM Re: Trout filets [Re: 4onaside]
gil1
12 Point


Registered: 04/06/07
Posts: 6319
Loc: Nashville, TN

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Well, I learned something on that one, too.

I usually grill on a campfire in tinfoil and just eat without fileting. The meat falls right off the bones, but there are strays. For some odd reason, I think spitting bones across a campfire is part of the fun. I also just eat the pin bones whole, mostly because I only eat trout that are small.

Give us a report on the new method, 4.
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It is not the killing ...; it is the contest of skill and cunning. The true hunter counts his achievement in proportion to the effort involved and the fairness of the sport.

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#987555 - 10/24/08 10:06 AM Re: Trout filets [Re: 4onaside]
B.D.
8 Point


Registered: 03/24/08
Posts: 1484
Loc: Hendersonville TN

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Whether you butterfly filet the trout or use the traditional filet method, the big challenge is removing the "pin bones" that run down the middle of the filet. There is not an easy way to do it.

Some websites will tell you to pull out the pin bones with a tweezers or pliers. This works okay on a 6 lb. salmon, though it is incredibly tedious and time consuming. However, on a 12 to 14 inch trout, it's just more trouble than it's worth.

Commercial operations have machines that remove pin bones from trout and salmon filets, but I have never been able to find one that is available to the general public.

About the best way with trout is to just cut the bones out. Run your finger along the filet from back to front to locate the bones. Then slice along the bones, starting on the bottom side first. The bones run at a slight angle, so it takes some practice to cut precisely along the bones. It is easier to learn on a larger filet first. Then go back and cut along the top of the bones, keeping the knife as close to the bones as possible. If you do it right, you will pull out a very thin strip of meat that has the bones in it. Toss the bone strip or feed it to the cats. Your filet should be bone free now.

As an added precaution, you can grill or broil your filets with crushed, toasted almonds on top. This is a delicious way to prepare trout, and with all that crunch from the almonds, if you happen to miss a small pin bone or leave the tip of a bone in the meat, you'll never notice. \:\)

bd

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#987642 - 10/24/08 10:38 AM Re: Trout filets [Re: B.D.]
4onaside
12 Point


Registered: 02/07/06
Posts: 5074
Loc: Jackson,Tn

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Thanks boys. I knew that there would be some pros out there who could give us some great ideas.
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Lord, keep your arm around my shoulders and your hand over my mouth


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#995605 - 10/28/08 03:23 PM Re: Trout filets [Re: 4onaside]
JimFromTN
8 Point


Registered: 07/14/08
Posts: 1388
Loc: Nashville, TN

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If the pin bones are soft, you will never know they are there when you eat them. When you eat a trout that as been cooked whole, you will end up eat some and never know it.

Trout are best filleted when they are as fresh as possible. With a really fresh trout, after you gut it you can take the head and pull it back and skin the trout without taking any meat with it. You can then actually work your fingers in between the spine and the meat and pull the fillet off. Again, the trout has to be really fresh.

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#1018341 - 11/08/08 11:27 PM Re: Trout filets [Re: JimFromTN]
.280win
4 Point


Registered: 01/15/07
Posts: 128
Loc: Nashville, Tennessee

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