Make sure, before you start working on deboning trout, that it has been dressed and cleaned. That means it should come to you with the scales removed and it should be gutted. Then, remove the fins and tail. You can leave the tail on if you are going to be cooking the trout and want a gourmet look. After it has been rinsed in clean water, you can start deboning the trout.

The first thing you will do to debone trout, is put the cleaned and dressed fish on your cutting board. If the head is still attached, take hold of it. Using textured gloves will make it easier to get a grip on the head and make the experience of deboning trout more pleasant. Slice into the fish until you feel the backbone, and then turn the knife so you will be cutting along the ribs, cutting toward the tail. Do the same on the other side of the fish.

Now you have two fillets of trout in front of you. To cut out the rib bones, run the knife between them and the meat. Now you can pull the pin bones, which are smaller and are through out the center of the fish. Since these are rather small, you will need to feel for them first. Once you find them, use tweezers or similar tool to grab onto the tip of the bones and pull them out. And that is all there is to deboning trout.

A couple of things to keep in mind while deboning trout is that the sharper the knife, the better the experience will go. The skin of the fish is delicate and using a dull or serrated knife would just make a mess. Avoid electric knives all together. And since this is a very sharp knife you will be working with along side a wet fish, be very careful.

Before you cook the fish, try soaking it overnight to give it a more mild flavor. Now that your trout has been deboned, you can cook it. The nice thing about fish is that you can cook them just about any way you want; broil, bake, grilled, deep fried, even sushi, if you don’t feel like cooking at all.

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