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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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