Hobbies And Interests
Debone a Trout
To debone a trout, gut and rinse the fish in cold water. Place the trout on a clean cutting surface. Using a sharp knife, cut behind the gills until the blade passes through the fish. Cut the rib cage bones by slicing between the meat sections of the fillet. Rotate the knife so the sharp blade is flat against the backbone and parallel to the cutting board. In a back-and-forth sawing motion, slice through the fish, using the knife's sharp edge. The knife should move through the flesh and toward the trout's tail. This produces one fillet piece. Turning the trout over, continue the same process. Upon obtaining two fillet pieces, remove any bones. Use your fingers to feel for the location of the tiny bones. With needle-nosed pliers, remove tiny bones within the flesh of the fillets.
Filleting by Gutting
Place a trout on a cutting board. Use a sharp knife and begin at the anus, slowly cutting upward along the sides of the fishes belly to its throat. Place the knife between the gills and collarbone and cut perpendicular to the belly, or to its head. Cut until the trout's head is removed. Grab the fish's guts and pull them from its body. Run cold water over and through the fish insides, while scraping away the blood. Fill a pan with cold water, add ½ tsp. salt, place the fish in the container, and allow it to soak for 2 to 5 minutes to clean away any residue.
Filleting by Butterfly
Place the trout on a pre-washed cutting board. Start from the tail-end of the fish, and slowly slide the knife into the belly area, up to the fish's throat. Insert your knife into the soft tissue found between the gills in the clavicles of the trout, making a slice that is perpendicular to the belly. Remove the head of the trout and pull out the entrails, then rinse the trout in cold water. Insert the knife along the base of the backbone near the trout's ribs. Cut as close to the ribs as possible, while sliding the knife through the entire fish. Stop only when you reach the tail-end of the trout. Repeat on the other side. Cut along the backbone with the knife; listen for cracking of bones. Remove the center part of the trout to obtain the fillet meat, utilizing your hands or a knife.
Eating Benefits
Trout are a healthy food source, as the fish turns natural food into solid muscle, which makes them low in fat. Many scientists believe trout improves your IQ, with its high concentrations of omega-3 oils. According to the British Trout Association website, if a person eats trout once a week, it can increase brain function. In addition, the American Heart Association concludes that trout is good for the heart and an outstanding source of protein; it's rich in vitamins and minerals, according to the Organic Facts website.