Trout is wonderful dinner choice, not too fishy, but with more taste and flavor that bland cod or other whitefish Americans seem to favor. I’ve written about making steelhead trout, but rainbow trout is more common, especially in the Midwest, and can be a great main course too.
But many home cooks are intimidated by the idea of buying a whole trout and taking the bones out of it before cooking, filleting it.
So for all of you in fear, take heart. Here’s my handy guide to filleting a trout, a skill I picked up from my parents and Julia Child.
I buy whole trout at Costco because then tend to be cheaper per pound than elsewhere plus Costco has larger trout. They come whole though. So start by cutting off the heads and tails. Be sure you’re using a very, very sharp knife for all these steps to make them easier. Cutting through a trout’s skin with a dull knife can be a no-win proposition. Continue reading “Here’s how to fillet a trout”