Here is an easy way to filet a trout (with a dull knife). You end up with a boneless and skinless filet that's ready for the frying pan, the oven or ceviche. The first cut is made diagonally just below the fin and straight into the filet. Then you follow the spine under the filet to the tail. Be sure not to cut the filet from the rest of the fish. Leave it attached so you can use the skin to pull the filet along the blade. Notice when skinning the filet the knife stays in place.
Spotted Seatrout (Speckled Trout, Speck, Trout, Cynoscion Nebulosus.
sharpen that knife :)
ubergsxr01 5 months ago