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Discussion Starter #1
when ya'll fillet your trout for smoking do you cut out the upper ribs (don't know their proper name) that come off with the fillet? or do you just smoke the fillet and then pick them out when done?

also, I've had very few trout big enough to fillet and sadly today's haul looks like I used the blender to do the job. Got one off nice and clean, others a mess. I find that the "flip" or second fillet is the hardest. any tricks to keep from overhandling/mauling that second one?
 

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I usually use the back of the knife and thumb to grab em and pull em out prior to cooking em. Works pretty well.


I do it that way. After doing enough small ones you get pretty proficient.
 

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Discussion Starter #3
sweet. thanks!
I plucked em out with the kitchen tweezers. not that many. gotta figure out what recipe I want to try this time - something new or something tried n true.
 

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Practice makes perfect, make sure your knife is sharp.
If you are dealing with tiny trout and smoking them just gut em and smoke em whole.
 
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