Filleting trout the Ray Mears way

[bushcraftbob]

Was wondering if it would be able to remove the fillets of a trout, as RM does on salmon, where he pushes his thumb behind the ribs and removes both fillets - is there any reason why this wouldnt work with trout?

Caught a 3 pounder yesterday and want to have a go at cooking it on an open fire.

cheers y'all

 

[Toadflax]

It does work - I did it on three or four that I was given last year. There are usually a few bones left in place, but the majority come away.


Geoff

 

[mick miller]

It's exactly the same method. Just ensure you score the flesh between the ribs to aid the removal of the spine and bones.

I did one in the backyard over a fire last Sunday. I'll see if I can get the pic up?

http://www.dmuller.co.uk/images/DSC00096.JPG

 

[Tony]

trout is the main fish we do it with, I was teaching some people on Sat and we did 6 of them. Fresh is best and the bigger fish tend to be easier than the smaller ones. Just make sure that you don't did too deep with your thumb nail or you start loosing flesh. Just take it easy and it comes apart easily. If the ribs are a bit tenacious in sticking to the flesh then a small slice cutting the membrane that holds them in place can often help.

Good luck with it

Bottom fin coming off

Top fin coming off

Cutting through to the spine

removal of head spine and tail

Prep for cooking

tasty stuff

this is obviously a salmon but it's just the same with trout, I'll see if i can find some pics on getting the ribs out.

 

[mick miller]

I think its called panassing (sp?), and its a native american indian way to cook fish.

Good colour! Better with whiskey...

 

[bushcraftbob]

Looks mouthwatering cant wait to try it thanks for the advice everyone

 

[bushcraftbob]

PS can this be done after the fish has been defrosted? I have had to put mine in the freezer.

 

[Pignut]

Was wondering if it would be able to remove the fillets of a trout, as RM does on salmon, where he pushes his thumb behind the ribs and removes both fillets - is there any reason why this wouldnt work with trout?

Caught a 3 pounder yesterday and want to have a go at cooking it on an open fire.

cheers y'all

Check out my webpage, slightly different method on there!

think there is the same tutorial by me on here somwhere as well!

 

[bushcraftbob]

That looks a nice site pignut i'll have a good look at it when i get more time.

That is quite a nifty trick you're doing there with the mackerel, and that will work on the trout?

ta

 

[andy_e]

PS can this be done after the fish has been defrosted? I have had to put mine in the freezer.

Don't see why not, you're still cooking it thoroughly.

 

[Tony]

The only thing that you might find with defrosted fish is that the flesh is more sticky and breaks easier.

pignut, have you tries that on a big fish? I'll have to try it on a salmon or big trout.

 

[Bootstrap Bob]

As Mick says, 'make sure you score between the ribs' - it makes them slide out much easier when you run your thumb down behind them.

Check out my webpage, slightly different method on there!

think there is the same tutorial by me on here somwhere as well!

I've been meaning to try this method since reading your tutorial Pignut but I have not got around to it. Thanks for the reminder

Something worth trying with mackerel if you get the chance is to flambé (sp) it in whiskey and serve with butter and black pepper Just the ticket after a long paddle.

 

[IntrepidStu]

Im confused!!
If you have cut through the spine, then why is the head still attatched in the second shot??

Cutting through to the spine

removal of head spine and tail

 

[bushcraftbob]

Oh yeah - just picked up on that too....!

 

[scanker]

Cutting through to the spine, not Cutting through the spine.

 

[hammock monkey]

I just wish Pike would have the decency to behave in the same way!

this method is fantastic though, once you've done it's hard to understand why it isnt more common place