Filleting Fish?

[EOTN]

OK, I've got the catching part down pat. What I need is some schooling in the fish cleaning and prep department. I was taught to fillet bass, but I always think that I loose toomuch meat. Particularly, I could use some tips on filleting trout; they are readilly accessible to me and I catch quite a few nice ones. I was taught to gut the fish and then cut thruogh the rib cage and down both sides of the backbone. I cut against the ribs tight with a knife and discard, and finally I run my finger down the lateral line of the fish and feel for the bones that run through the meat tnd pull them out with my hemostats that I keep with me to remove hooks from fish with teeth. Can someone tell me if this is the most efficient way to fillet a trout? I enjoy them very much but I DO NOT LIKE BONES on my fish. Thanks for reading>Chris

[Tree climber]

sounds like you do it the way I always do it.I filete all my bass and saltwater fish.

[j3k2c1]

That is the way I do my salmon when I go up to Ak.

[EOTN]

OK thanks guys, then I guess i just need to do it more to become proficient. Chris

[Jorgy]

The only fish that I don't fillet is a trout. When cooked bones on a trout can be removed just by using a fork on backbone and pulling a bit on it then grabbing it with your fingers and removing the whole skeloton.

[jerseyhunter]

The only fish that I don't fillet is a trout. When cooked bones on a trout can be removed just by using a fork on backbone and pulling a bit on it then grabbing it with your fingers and removing the whole skeloton

I agree whole heartedly.

[Striper Phil]

Not to be sarcastic, I once asked a professional filleter, a friend who owns a fish market, how he managed to filet the flounder so perfectly. His answer was after five or ten thousand it gets pretty easy!!!