I see a few comments about meat wastage. I thought the same thing before I started filleting, it was a bit of the purist in me who thought that gutting was the best way. When I learned how to fillet I learned just how little meat was actually wasted. The vast majority of meat on a trout is above the ribs along the back and tail. If done right, you won't lose more than that small strip of meat around the fins and where you would cut for gutting. That's pretty thin meat, and a pain to pick bones out. And please note the bucket of fish, no problem here coming up with lots of fish- cooking that many whole fish would take a month of Sundays - fillets take up less pan space and cook in half the time - by filleting we can cook several dozen trout for large groups of fishermen - and I love the crispy taste of fried fillet's better than whole trout, not to mention not having to pick out bones. So give it a try, you might find you like filleting trout this way. Oh and by the way, the reason you start with the back away is so that you can get the proper angle on the opposite side because you'll have to lower your knife angle almost below table level. That's hard to do if you've already taken off one fillet and the back is now away from you. Give it a try, you'll see what I mean.
Useful video. And if people complaining want to use the rest of the fish carcass for something else then there are many uses I'm sure. I can think of some uses.
I used to be a fishmonger, it’s fair enough if you prefer your fillet like this - but there is some wastage and if it wasn’t for you (and being sold) people would prefer more. However it’s a move quick simple method, so thanks for sharing
Just tried your method with a 15" splake. Worked like a charm. Thanks for showing the easiest method I've ever seen in my life. Like a lot of commenters here, I thought you were wasting a ridiculous amount of meat. In fact, I almost gave you a thumbs down, just because of that. BUT...after trying it myself, I realized that it's not actually wasting much of the meat my family and I prefer to eat anyway. Most people trim up the belly meat/fat until it's basically gone. I don't care for the gamey taste the belly fat gives the rest of the fillet. The little bit of rib meat that was left behind was too little for me to lose any sleep over. As you said, throw the rest of the carcass back into the lake or river and there is truly no waste of the fish. This was so simple that even my wife (who has never filleted a fish in her life) said it looked "too" easy. After watching me do it, she has volunteered to fillet all of our fish from here on out. Thanks a LOT for that one, Dan! I'm going to subscribe to your channel.
Guys! He is NOT wasting really any meat. Obviously no one eats the guts, so that is not a waste. Nor is the head or tail. Some people claim the fins are good, but not anyone I personally know. The meat you see on the side of the fish, like where his ribs are, is thin and is surrounding bones (the ribs). Your can’t really efficiently or efficiently take that off. Maybe the stomach could have been shaved a little bit to take some of the nice meat off, but for the most part, you are all making a big fuss over nothing. 🐟
By far the best and easiest method I've seen. Just cleaned a 16" brown and the fillets came out perfect using this video. I've tried the more complicated ways running the knife along the back of the fish and picking the meat off the bones but this was easier and had the same results. Well done!
Jordan Largey lol ignoring the fact the he wasted parts of the fish that could have been consumed doesn’t just negate it. They aren’t haters they are mere observers
I've seen a lot of videos showing how to fillet fish and as a line cook I can tell they've only done this a few times. This guy has filleted a lot of fish. Very few if any wasted movements. Confidence cutting.
No gutting, minimal cutting...this has to be the fastest, cleanest way to cut a boneless trout fillet! I have fished all my life and decided to try this method tonight. Going forward this is the only way I'll clean trout after this!
Jacob Herrmann if you like the skin it's simple enough to leave it on. Personal preference. I like skin on when cooking whole fish and skin off when cooking fillets.
Thank you sir.. I never filleted a rainbow trout before your method works perfectly. I found if I was slow and careful there was very little meat waste
Just so everyone knows, all our fish are native rainbow trout. There are several dozen lakes in the Crystal Lakes with trout, none of them planted. Most are 10-14” like you see in the video but they can get as big as 10 lbs and 32”! But we release those ones so sorry no video filleting them. The red meat is normal, I believe caused by the freshwater shrimp.
Can’t I just skip that second step on each side and just keep the skin . I was excited when I noticed no scales . We just caught our first 10 ever today in WV - Tomlinson Run
@@bradleyskinner9973 yes , you can keep the skin. It's delicious fried in butter. For something really different, rub it with curry paste , leave a few hours, then fry.
@@danbrooks7086 Another question for you (this one not related to Rowdy Roddy Piper). Using your filleting technique what about the pin bones in the trout? Do you leave them in or can you take them out too?
@@franklinbumgartener1323 I leave the pin bones in. Most our trout are small enough, the pin bones just dissintegrate when cooking. I've tried the same method with trophy trout, and salmon - fish over 5lbs generally, and I find running a knife along the fillet kinda catches and lifts the pin bones, then I grab them between my fillet knife and thumb and pull them out. That's time consuming eh!
If you're a beginner then don't fillet a fish this way. I have filleted fish before and he left so much meat on the fish. So if you are a beginner then don't fillet a fish this way
That works for me. I'm going to try this. I don't care for belly fat/meat or the skin. I'd much rather fillet them using your method. Thank you for posting this video.
My favorite fillet knives are probably Rapala 8" long. Inexpensive and have just the right amount of flex. But I've used all sorts of them and if you keep them sharp they all work. No matter the knife you need to sharpen for it to work the best.
Well Dan, greetings from sunny Chigwell, Essex, England. My wife brought home 2 fresh, whole, rainbow trout from the super market yesterday. I intend to fillet as per your excellent video. Many thanks, Johnny O.
thumbs up Dan....that's how I do them as well.....then I discard carcasses up on the hill behind my house and the animals love it...!!! JD Lake George, NY
Do you and your dog just choke down the Bones and that filet? What am I missing here? How is this not just choking to death on pin bones? Obviously dogs don't give a f***
when you fry the fish the little bones will pop out any you can see them easily...pull the meat off the bones with a fork no problem.....dip in lemon juice and inhale !!! ;-) hav a great day !!!
What is the best length knife for this? 6in? 4in? And can you share what brand? Or a link to the best knife for this? Also, do you sharpen with a steel between filleting?
I prefer at least a 6", but I've used up to 10" and I like them even better! Just gives more flex I'm the blade the longer it is. I don't have a specific brand. My fillet knives grow legs all the time.... Too many people filleting fish around here! So I usually just buy cheap Rapalla fillet knives for about $20. My dream is a Cutco fillet knife, but I'm still working up the gumption to explain to my wife why I spent so much $! :)
This is going to save me time on gutting. Just started fishing myself got a couple rainbows yesterday. Any recommended blades for this I was using my pocket knife.
Thx for vid. Novice here working in grocery store seafood [culinary bkground but not too much seafood emphasis] but learning through practice, watching more expert peers carefully, the grocer’s training vids, and ones like your’s. Q: Do you wear cut gloves? Maybe since I’m new + major US grocer provides them we use them. I do this:Non latex glove +cut glove+ another non latex glove on 1 hand. Thank you for this informative clip. Watched a few times. Appreciate the rationale and explanations accompanying the cuts
I ordered two of these based on the reviews. th-cam.com/users/postUgkxqmKabisEv81ul5v7OhvVxxOpt2CJruI- Received them on time and they look good. I really like the handle on these knives as they feel good in my hand. I'm giving them 4 stars on look and feel, but have not had the chance to put them to the test yet. I mostly fish for catfish and can hopefully try them out in the next few days. If they hold an edge throughout a limit of catfish, they'll be worth another star.Update...I used the 9" strong and the 9" fillet on a mess of catfish. I did put a sharpening on these before I started. I want a razor edge to fillet fish but they weren't quite that sharp. The people who gave these knives crappy reviews and said they were sending them back was because they weren't razor sharp. So what, do they not have a knife sharpener?? Good grief! I mean you have to sharpen any knife from time to time.I personally like them and am pleased with them. If you're too lazy to sharpen a knife then hire someone to clean your fish lol.I've never bought a knife in my life that would shave hair right out of the box. Don't be afraid to purchase the knives. They're pretty nice in my opinion.
I do think their is some waste but with such small fish do you fill like spending 10 minutes per fish? me either so this method works grate I also can see I think much of the trout that are brought home never get eaten and sit in peoples freezers with this method people are more likely to actually eat the fish they catch.
I didn't catch it, but if sounds like you don't gut them before this method. Is that crucial to this method? I like to gut at the water right away to get all the stress blood out of the meat before they die and soak it in. If yes, what do you suggest to also bleed them most effectively while leaving its guts intact?
We definitely don't gut them. If you gut them it's almost impossible to not get all the rib bones in the fillet. Plus the angles for making your cuts are all wrong then. We never worry about the guts here, maybe it's our cold northern lakes, and they taste great. Also I don't fillet typically for at least 30 minutes after catch, and it's better an hour. Once they rigor up a bit they are also easier to fillet. If bleeding the out is important to you, then yes I'd cut the gills and bleed them out. That won't affect it
Nice. Used to work in fine dining and we served trout without taking pin bones out. Chef would say, "rainbow trout bones are soft". Seared it, ate it, never care to take pin bone off rainbow trout again.
Simply a brilliant way to cut a filet😊, and all those people talking about waist 🤦🏻♂️ sure you can cut a bigger piece, BUT, when you are done from cleaning all the bones, you have the same filet but with much more effort 😅
I bonk them on the head. Usually I just turn the fish upside down - this disorients them and they stop struggling - then wack their head on the seat or edge of the boat. I know others who use a little club to dispatch fish.
I fillet my fish exactly the same way . Many people say I waste to much fish but they don't realize that I put the discarded parts back in the water . Fish eat it so nothing is wasted
Yes, I've done it before. Works on Salmon as well, I run my knife down the pin bones to kinda raise them and then grab them between thumb and knife blade to remove.
Hi Dan, will the pin bones disintegrate, if the filet is baked in an oven at 400 for twenty-minutes? If not, is pan frying a sure way to make sure the pin bones are dissolved?
You know I've never baked them so can't speak to that method. The pin bones dissolve on regular sized trout when fried. Trophy trout the pin bones might need to be pulled. But generally speaking I've done thousands of fillets this way and never had to worry about pin bones
I prefer the traditional method of filleting starting along the back bone. A boy less wastage and two minutes pulling pin bones out. However, if I have been doing a days fishing and half 2 or 3 dozen trout to deal with, I would do this method as I wouldn't be bothered with the excessive waste.
I'm only 24, been a eat it whole without the head kinda guy my whole life but I just used your method on some rainbows I just caught on the first day of trout here in Pennsylvania
Trout this size don't have very big pin bones, once cooked they disintegrate. Big trophy trout or salmon will though, we run a knife backwards to lift the pin bones then pinch and pull
I don't now recall the brand of the knife I was using, I own several different brands - seems they grow legs here at the resort and I'm always buying a new knife or two each year. I've bought a lot of Rapala over the years and they are a pretty good knife for the price.
For sure. It's actually easier to fillet if the fish are a little stiff from rigormortis. If they are too fresh, they're kinda soft. You need a good stiff backbone to run your knife down.
Skin is the best part, very tasty and keeps the meat moist while your fry, crazy to skin a trout, never seen it done in Ireland, the best chefs keep the skin on to protect the meat when frying. But each to their own I suppose.
Love the method and great video, I clean about 300-400 trout a day at the hatchery I work at.. and I’ve tried all different ways and I feel as tho there’s a decent bit of meat on top of the ribs on trout.....so are you just using this method on smaller fish?
I’ve watched this enough times I might actually remember how to do it soon! But eating filets is much more pleasurable and less time consuming than to try and consume the trout whole.
EXEEGAMING 101 no you don’t need to gut them. It’s way easier if they aren’t gutted actually. You need the guts to hold the shape of the fish or it’s impossible to follow the rib bones.
ok, so it looks easy and all...but what about the bones? I have the hardest time getting them out and by the time I do I've wasted a lot of the meat and my fillets ending looking more like chopped up nuggets. I need a better way to remove the bones
The rib bones are the ones I miss most often, and it does take some delicacy trying to get them off afterwards. The pin bones are typically small enough they disintegrate when cooking so I don't try to remove them. If your trout is sooooo big (and I really hope it is!!!) that the pins bones don't dissolve, then I run my knife along the fillet and it kinda catches on the pin bones and lifts them enough so they're visible, and then I can grab each one and pull it. But they really do have to big really big to do this. I've done this on salmon as well. Never tried it on other species like pike or walleye or bass... don't have them where I live.
Yes but it's super hard, you lose the proper angles as the fish lays down differently. Way easier if they still have the guts in them. You'll almost certainly end up with all the rib bones still attached to the fillet and will have to cut them off separately.
I see a few comments about meat wastage. I thought the same thing before I started filleting, it was a bit of the purist in me who thought that gutting was the best way. When I learned how to fillet I learned just how little meat was actually wasted. The vast majority of meat on a trout is above the ribs along the back and tail. If done right, you won't lose more than that small strip of meat around the fins and where you would cut for gutting. That's pretty thin meat, and a pain to pick bones out. And please note the bucket of fish, no problem here coming up with lots of fish- cooking that many whole fish would take a month of Sundays - fillets take up less pan space and cook in half the time - by filleting we can cook several dozen trout for large groups of fishermen - and I love the crispy taste of fried fillet's better than whole trout, not to mention not having to pick out bones. So give it a try, you might find you like filleting trout this way.
Oh and by the way, the reason you start with the back away is so that you can get the proper angle on the opposite side because you'll have to lower your knife angle almost below table level. That's hard to do if you've already taken off one fillet and the back is now away from you. Give it a try, you'll see what I mean.
Useful video. And if people complaining want to use the rest of the fish carcass for something else then there are many uses I'm sure. I can think of some uses.
I used to be a fishmonger, it’s fair enough if you prefer your fillet like this - but there is some wastage and if it wasn’t for you (and being sold) people would prefer more.
However it’s a move quick simple method, so thanks for sharing
Dan Brooks are the two fillets boneless? Or still has pin bones?
I guarantee they still have pin bones. That's a separate process to get them out.
A month of Sunday’s! John Denver, right?
Just got my fishing license today! Nice video. This is all new to me.
Aren’t you the guy who tried to start a slave revolt
@@Ryan-ff1zu what
hows fishing goin lol ?
Just tried your method with a 15" splake. Worked like a charm. Thanks for showing the easiest method I've ever seen in my life. Like a lot of commenters here, I thought you were wasting a ridiculous amount of meat. In fact, I almost gave you a thumbs down, just because of that. BUT...after trying it myself, I realized that it's not actually wasting much of the meat my family and I prefer to eat anyway. Most people trim up the belly meat/fat until it's basically gone. I don't care for the gamey taste the belly fat gives the rest of the fillet. The little bit of rib meat that was left behind was too little for me to lose any sleep over. As you said, throw the rest of the carcass back into the lake or river and there is truly no waste of the fish. This was so simple that even my wife (who has never filleted a fish in her life) said it looked "too" easy. After watching me do it, she has volunteered to fillet all of our fish from here on out. Thanks a LOT for that one, Dan! I'm going to subscribe to your channel.
Hell yeah
Gee, I’ve cleaned literally hundreds of trout over the years, but you do it so easily without the extra step of removing those fine rib bones. 👏
Guys! He is NOT wasting really any meat. Obviously no one eats the guts, so that is not a waste. Nor is the head or tail. Some people claim the fins are good, but not anyone I personally know. The meat you see on the side of the fish, like where his ribs are, is thin and is surrounding bones (the ribs). Your can’t really efficiently or efficiently take that off. Maybe the stomach could have been shaved a little bit to take some of the nice meat off, but for the most part, you are all making a big fuss over nothing. 🐟
Concise, with good angles and a clear description. I wish every damned youtube "How to" video was like this.
I was about to comment the exact same thing. No surprise this guy’s video has gotten so many likes.
Found this video a few years ago and I filet all the small fish this way. Fastest, cleanest, most practical way.
Excellent. For years I've been risking life and limb filleting the wrong way. Thanks Dan. What a brilliant technique, and so quick.
That's why TH-cam is so helpful!
Just caught a 16 inch 4.25lb rainbow last night in logan lake and used this to fillet it! great method thanks brother!
Dang buddy 16 is pretty decent
My pb trout is 7 1/2 lbs and it fought so good on a fly rod
4.25 should be at least 22 inches lol... my buddy just got a 3 Lb'r that was 19.75 inches. AND it was full of eggs. Your numbers don't add up, pal
@@Eclipse1988 length isnt always weight, the fish was thick
@TheJediGerman Apparently very thick lol. Well either way, congrats!
By far the simplest way to fillet a trout! Appreciate the video!
By far the best and easiest method I've seen. Just cleaned a 16" brown and the fillets came out perfect using this video. I've tried the more complicated ways running the knife along the back of the fish and picking the meat off the bones but this was easier and had the same results. Well done!
By far the best filet technique I’ve ever seen! Thanks for the info, and ignore the haters that keep leaving the “wasting fish” comments.
But there's still so much meat left on the fish
Jordan Largey lol ignoring the fact the he wasted parts of the fish that could have been consumed doesn’t just negate it. They aren’t haters they are mere observers
Call me a hater but he wasted half the fucking fish.
@@chasedaunais665 Easily half the fish being wasted
I've seen a lot of videos showing how to fillet fish and as a line cook I can tell they've only done this a few times. This guy has filleted a lot of fish. Very few if any wasted movements. Confidence cutting.
No gutting, minimal cutting...this has to be the fastest, cleanest way to cut a boneless trout fillet! I have fished all my life and decided to try this method tonight. Going forward this is the only way I'll clean trout after this!
This method he shares is not boneless
Wow..worked great..my lil kids love trout. This video saved me from a fail.
Trout skin is good to eat. I love it. Great vid.
Jacob Herrmann if you like the skin it's simple enough to leave it on. Personal preference. I like skin on when cooking whole fish and skin off when cooking fillets.
i also eat trout skin with rest of meat.
Trout skin best part
Glad I watched this...headin out for Rainbow in the morning ice fishing...cheers
Thank you sir.. I never filleted a rainbow trout before your method works perfectly. I found if I was slow and careful there was very little meat waste
Just so everyone knows, all our fish are native rainbow trout. There are several dozen lakes in the Crystal Lakes with trout, none of them planted. Most are 10-14” like you see in the video but they can get as big as 10 lbs and 32”! But we release those ones so sorry no video filleting them. The red meat is normal, I believe caused by the freshwater shrimp.
Can’t I just skip that second step on each side and just keep the skin . I was excited when I noticed no scales . We just caught our first 10 ever today in WV - Tomlinson Run
@@bradleyskinner9973 yes , you can keep the skin. It's delicious fried in butter. For something really different, rub it with curry paste , leave a few hours, then fry.
Hi Dan this video was great, just curious is this the crystal lake next to snowflower?
@@christmasbl8183 we are in northern BC, I don't know where snowflower is
Superb, mate. Can't wait for the fishing season to start!
Hi Dan. This is a great video. You sound exactly like Rowdy Roddy Piper.
Hahaha that's funny! No one has ever told me that before. Haven't thought of Rowdy Roddy Piper since my childhood! Thanks for the laugh
@@danbrooks7086 No problem my friend. The video was great and your technique was instructive. Keep up the good work & RIP Hot Rod.
@@danbrooks7086 Another question for you (this one not related to Rowdy Roddy Piper). Using your filleting technique what about the pin bones in the trout? Do you leave them in or can you take them out too?
@@franklinbumgartener1323 I leave the pin bones in. Most our trout are small enough, the pin bones just dissintegrate when cooking. I've tried the same method with trophy trout, and salmon - fish over 5lbs generally, and I find running a knife along the fillet kinda catches and lifts the pin bones, then I grab them between my fillet knife and thumb and pull them out. That's time consuming eh!
@@danbrooks7086 Brother this is really helpful. Thanks again.
This the best I seen on TH-cam I'm a beginner and I could do this very easy simple thank you Big Dan!
If you're a beginner then don't fillet a fish this way. I have filleted fish before and he left so much meat on the fish. So if you are a beginner then don't fillet a fish this way
That works for me. I'm going to try this. I don't care for belly fat/meat or the skin. I'd much rather fillet them using your method. Thank you for posting this video.
hi, i have never filleted before, want to try, can you recommend a good knife, a blade length please, i want to make it easy
My favorite fillet knives are probably Rapala 8" long. Inexpensive and have just the right amount of flex. But I've used all sorts of them and if you keep them sharp they all work. No matter the knife you need to sharpen for it to work the best.
@@danbrooks7086 do you mean that i have to sharpen it before first use or just keep it sharp ?
@@lorcis1 just keep it sharp. Good luck fishing and I hope this vid helped
@@danbrooks7086 it did, now I am going to look for some rainbow trout, I am in Thailand, thanks a lot for your help and great video
Thank you for the guide! I hope to use and practice this knowledge soon :)
I actually love crispy trout skin so I would leave the skin on!
Would it be the same for a brown trout? We don't have rainbow trouts where I live.
We don't have brown trout, we only have rainbows so I have never tried on one. But I'd guess it's the same
Well Dan, greetings from sunny Chigwell, Essex, England. My wife brought home 2 fresh, whole, rainbow trout from the super market yesterday. I intend to fillet as per your excellent video. Many thanks, Johnny O.
Fishing on tuesday will definitely be using your method 👍🏻
thumbs up Dan....that's how I do them as well.....then I discard carcasses up on the hill behind my house and the animals love it...!!!
JD
Lake George, NY
Do you and your dog just choke down the Bones and that filet? What am I missing here? How is this not just choking to death on pin bones? Obviously dogs don't give a f***
when you fry the fish the little bones will pop out any you can see them easily...pull the meat off the bones with a fork no problem.....dip in lemon juice and inhale !!! ;-) hav a great day !!!
I thought it was gonna be a lot harder. Thanks!
I dig the video and understand the technique, your comment explaining helped with that. Personally I'd eat the skin as well but that's just me.
Very good video. What brand of filleting knife is that?
I learned something new! Can't wait to try it.
What is the best length knife for this? 6in? 4in? And can you share what brand? Or a link to the best knife for this? Also, do you sharpen with a steel between filleting?
I prefer at least a 6", but I've used up to 10" and I like them even better! Just gives more flex I'm the blade the longer it is. I don't have a specific brand. My fillet knives grow legs all the time.... Too many people filleting fish around here! So I usually just buy cheap Rapalla fillet knives for about $20. My dream is a Cutco fillet knife, but I'm still working up the gumption to explain to my wife why I spent so much $! :)
Oh and I don't sharpen with a steel. I use a draw through type sharpener when necessary.
@@danbrooks7086 thank you. Very helpful.
Looks very simple, thank you!
_My dad said next time we go fishing, I have to gut/ fillet the fish..._
That’s the best filleting I have ever seen 👍
This is going to save me time on gutting. Just started fishing myself got a couple rainbows yesterday. Any recommended blades for this I was using my pocket knife.
Rapala makes a great inexpensive fillet knife. Just want a little flex, pocket knives are too stiff
why does this seem so fun
Thanks for sharing Dan. I learned something new.
Awesome knife!
Thx for vid. Novice here working in grocery store seafood [culinary bkground but not too much seafood emphasis] but learning through practice, watching more expert peers carefully, the grocer’s training vids, and ones like your’s. Q: Do you wear cut gloves? Maybe since I’m new + major US grocer provides them we use them. I do this:Non latex glove +cut glove+ another non latex glove on 1 hand.
Thank you for this informative clip. Watched a few times. Appreciate the rationale and explanations accompanying the cuts
Does this take care of the pin bones as well?
Nope. But they will soften with cooking and you can eat them or pick them out.
Best fillet video I've seen. Makes it seem so easy. I was waiting for him to throw in an, easy peasy haha
I wish I saw this earlier. Great video
does this work for spotted sea trout too?
No idea. Never caught one to try it on!
Good skills what knife are you using
I would like to know also...
I ordered two of these based on the reviews. th-cam.com/users/postUgkxqmKabisEv81ul5v7OhvVxxOpt2CJruI- Received them on time and they look good. I really like the handle on these knives as they feel good in my hand. I'm giving them 4 stars on look and feel, but have not had the chance to put them to the test yet. I mostly fish for catfish and can hopefully try them out in the next few days. If they hold an edge throughout a limit of catfish, they'll be worth another star.Update...I used the 9" strong and the 9" fillet on a mess of catfish. I did put a sharpening on these before I started. I want a razor edge to fillet fish but they weren't quite that sharp. The people who gave these knives crappy reviews and said they were sending them back was because they weren't razor sharp. So what, do they not have a knife sharpener?? Good grief! I mean you have to sharpen any knife from time to time.I personally like them and am pleased with them. If you're too lazy to sharpen a knife then hire someone to clean your fish lol.I've never bought a knife in my life that would shave hair right out of the box. Don't be afraid to purchase the knives. They're pretty nice in my opinion.
Who sharpens your knife?
I do think their is some waste but with such small fish do you fill like spending 10 minutes per fish? me either so this method works grate I also can see I think much of the trout that are brought home never get eaten and sit in peoples freezers with this method people are more likely to actually eat the fish they catch.
gorgeous meat. looks so much better than a farm raised trout
I didn't catch it, but if sounds like you don't gut them before this method. Is that crucial to this method? I like to gut at the water right away to get all the stress blood out of the meat before they die and soak it in. If yes, what do you suggest to also bleed them most effectively while leaving its guts intact?
We definitely don't gut them. If you gut them it's almost impossible to not get all the rib bones in the fillet. Plus the angles for making your cuts are all wrong then. We never worry about the guts here, maybe it's our cold northern lakes, and they taste great. Also I don't fillet typically for at least 30 minutes after catch, and it's better an hour. Once they rigor up a bit they are also easier to fillet. If bleeding the out is important to you, then yes I'd cut the gills and bleed them out. That won't affect it
Literally did this last night and Wow.. best fillet I ever did lmao. My wife is happy! Was a good 10lb rainbow.
Great Lake rainbow btw so 10lb is pretty average and not big here lol
Man, you make it look so easy
we do lake trout and pike like this up in yellowknife. Wasn't sure how it worked for small fish. now I know thanks!
Nice. Used to work in fine dining and we served trout without taking pin bones out. Chef would say, "rainbow trout bones are soft". Seared it, ate it, never care to take pin bone off rainbow trout again.
Do you get pin bones still this way?
Simply a brilliant way to cut a filet😊, and all those people talking about waist 🤦🏻♂️ sure you can cut a bigger piece, BUT, when you are done from cleaning all the bones, you have the same filet but with much more effort 😅
What is the proper way to dispatch the fish if you aren't cleaning them riverside?
I bonk them on the head. Usually I just turn the fish upside down - this disorients them and they stop struggling - then wack their head on the seat or edge of the boat. I know others who use a little club to dispatch fish.
I fillet my fish exactly the same way . Many people say I waste to much fish but they don't realize that I put the discarded parts back in the water . Fish eat it so nothing is wasted
Feed the wildlife.
Cannibalism
@@chasedaunais665 😂
Chase Daunais Actually turtles and such are the main eaters of dead fish you see floating in the water
Crawfish will eat it and the fish will eat the crawfish, circle of lifeeeee
You made it look easy😂. I butchered mine a little bit 😂.
This is how I learned growing up, I love it!
Me too
your are the man. thank you. will be practicing this method untill i am as proficient as you are.
Best video out there bro, quick and smooth.
What’s a tuba 6?
Hi Dan, if you had a large Trout and had to remove the pin bones, would you use this method?
Yes, I've done it before. Works on Salmon as well, I run my knife down the pin bones to kinda raise them and then grab them between thumb and knife blade to remove.
Can’t I make it even quicker and keep the skin ?
Sure, leave the skin on if you like. I used to eat fish skin all the time as a kid
This looks so simple! I'm late to the party, bu can I ask, is any bone cleaning required on the fillets, or are they just ready to cook and eat?
We usually rinse the fillets and cut off any rib bones we might have missed. Then flour, seasoning, and fry in butter.
What type of knife is it? I want to buy it.
i normally throw back my rainbows , becuase of all the bones. next time i will fillet it , thanks for the video
Hi Dan, will the pin bones disintegrate, if the filet is baked in an oven at 400 for twenty-minutes?
If not, is pan frying a sure way to make sure the pin bones are dissolved?
You know I've never baked them so can't speak to that method. The pin bones dissolve on regular sized trout when fried. Trophy trout the pin bones might need to be pulled. But generally speaking I've done thousands of fillets this way and never had to worry about pin bones
I prefer the traditional method of filleting starting along the back bone. A boy less wastage and two minutes pulling pin bones out.
However, if I have been doing a days fishing and half 2 or 3 dozen trout to deal with, I would do this method as I wouldn't be bothered with the excessive waste.
I'm only 24, been a eat it whole without the head kinda guy my whole life but I just used your method on some rainbows I just caught on the first day of trout here in Pennsylvania
Is there a quick way to get rid of pin bones?
Trout this size don't have very big pin bones, once cooked they disintegrate. Big trophy trout or salmon will though, we run a knife backwards to lift the pin bones then pinch and pull
That’s how we filet speckled trout in South Texas too!
Stunning. Likely somewhat wasteful, but my wife would like those filets.
check out his pinned comment.
What brand knife?
I don't now recall the brand of the knife I was using, I own several different brands - seems they grow legs here at the resort and I'm always buying a new knife or two each year. I've bought a lot of Rapala over the years and they are a pretty good knife for the price.
Were the fish dead before you filet them?
For sure. It's actually easier to fillet if the fish are a little stiff from rigormortis. If they are too fresh, they're kinda soft. You need a good stiff backbone to run your knife down.
Skin is the best part, very tasty and keeps the meat moist while your fry, crazy to skin a trout, never seen it done in Ireland, the best chefs keep the skin on to protect the meat when frying. But each to their own I suppose.
💯
The skin also has tons of omega 3s.
That knife has to be razor sharp! I really liked the way you skipped the guy pocket and avoid the hassle of the rib bones
People saying he's wasting so much meat but they've never even gone fishing
What do you do with the scraps?
StuckInMeta we throw scraps back into the lake. Otters often raid our gut buckets too. We don’t mind.
Wow! Pretty quick and easy!
We filet bass and crappie like this all the time, but never trout.... What do you do about all the bones in the trout?
Adam Teaney that was my thought. I mean a good bit of the bones won't be there, but the pin bones that are a pain should be. Right?
Colby Eubanks Yeah I think so too.
This is similar to how we fillet Northern Pike, I hadn't thought of doing it with trout though...
Yep, that's how we filleted pike, walleye, and perch. Maybe this old dog doesn't need to learn a new trick : D
Simple, fast, easy, and great amount of meat
Love it!
Great tips👌☺
Great way to fillet trout this is the way I do it.
Love the method and great video, I clean about 300-400 trout a day at the hatchery I work at.. and I’ve tried all different ways and I feel as tho there’s a decent bit of meat on top of the ribs on trout.....so are you just using this method on smaller fish?
Where do you discard the remains when you're done filleting?
Jerry Lee we typically dump fish guts out in the lake. Keeps the bears away and good for the ecology of the lake
We are family. Big Thumbs up!! Got your channel from C. HillBillys livestream
I’ve watched this enough times I might actually remember how to do it soon!
But eating filets is much more pleasurable and less time consuming than to try and consume the trout whole.
Probably a dumb question bit go you guy the fish 1st with this method? New to fish
Does the trout have to be gutted to do this?
EXEEGAMING 101 no you don’t need to gut them. It’s way easier if they aren’t gutted actually. You need the guts to hold the shape of the fish or it’s impossible to follow the rib bones.
@@danbrooks7086 thank you
Are the fillets boneless doing it this way ?
Yes, they're boneless.
ok, so it looks easy and all...but what about the bones? I have the hardest time getting them out and by the time I do I've wasted a lot of the meat and my fillets ending looking more like chopped up nuggets. I need a better way to remove the bones
The rib bones are the ones I miss most often, and it does take some delicacy trying to get them off afterwards. The pin bones are typically small enough they disintegrate when cooking so I don't try to remove them. If your trout is sooooo big (and I really hope it is!!!) that the pins bones don't dissolve, then I run my knife along the fillet and it kinda catches on the pin bones and lifts them enough so they're visible, and then I can grab each one and pull it. But they really do have to big really big to do this. I've done this on salmon as well. Never tried it on other species like pike or walleye or bass... don't have them where I live.
Great video thanks!
When do you remove the rib bones?
Brian Barrey if all goes well there aren’t any rib bones on the fillet. Occasionally I miss a few though and have to trim them off.
If there aren't pin bones it's only because you didn't even manage to get close enough to the backbone to cut through them! Pathetic.@@danbrooks7086
Good video. Been doing it this way for last several years......
Can you do this with an already gutted trout?
Yes but it's super hard, you lose the proper angles as the fish lays down differently. Way easier if they still have the guts in them. You'll almost certainly end up with all the rib bones still attached to the fillet and will have to cut them off separately.
@@danbrooks7086 thank you. Wish I found your video before I went on my trout trip. Gutted them all. 🤦♂️
That is some amazing skill you got there, and a very sharp knife! Great work, very informative.