First catch your fish. In this case a lovely fly caught wild brown trout.
You don't need a filliting knife, any sharp knife will do. Firstly cut the head off just behind the gills. Make this a nice clean straight cut so the head comes completely off.
Then insert the tip of your knife in the anal hole of the fish and gently make a forward cut all the way towards your first cut. (head end of the fish) This doesn't need to be deep, all you are doing is cutting into the intestine cavity. Think of the body of a fish almost like an envelope and you are cutting the envelope open. In this picture the knife is situated where the cut was started and you can see the full length of the incision forward of the blade.
Now scrape out the intestines so that you have a relatively clean intestinal cavity. You may have to cut the anal passage with the tip of the knife to free it. Don't worry about the black/red line by the spine, this can be scraped out with the tip of your knife. It can be left in too if you wish.
Wash it in clean water and now you have a freshly prepared fish for cooking...
and by the way don't waste your fish like how Mr Mears does...there are better and tastier ways to cook fish if you don't have a pot or pan. More to follow soon...
For all you "experts" out there, I know there are a hundred ways to prepare trout and other fish and apart from ramming a stick down it's throat and cooking over a fire this is the easiest way to clean and prep a fish for cooking in my knowledge base This is for beginners.
You don't need a filliting knife, any sharp knife will do. Firstly cut the head off just behind the gills. Make this a nice clean straight cut so the head comes completely off.
Then insert the tip of your knife in the anal hole of the fish and gently make a forward cut all the way towards your first cut. (head end of the fish) This doesn't need to be deep, all you are doing is cutting into the intestine cavity. Think of the body of a fish almost like an envelope and you are cutting the envelope open. In this picture the knife is situated where the cut was started and you can see the full length of the incision forward of the blade.
Now scrape out the intestines so that you have a relatively clean intestinal cavity. You may have to cut the anal passage with the tip of the knife to free it. Don't worry about the black/red line by the spine, this can be scraped out with the tip of your knife. It can be left in too if you wish.
Wash it in clean water and now you have a freshly prepared fish for cooking...
and by the way don't waste your fish like how Mr Mears does...there are better and tastier ways to cook fish if you don't have a pot or pan. More to follow soon...
For all you "experts" out there, I know there are a hundred ways to prepare trout and other fish and apart from ramming a stick down it's throat and cooking over a fire this is the easiest way to clean and prep a fish for cooking in my knowledge base
This is for beginners.
As for descasling, it's absolutely pointless if you cook it the old way the skin just falls off and the bones lift out so no need for the prissy prep stuff. This is for absolute beginners who should know the very basics before progressing on. So once i've a few more photo's of cooking trout i'll post that up next. There's several old way's I'd like to demonstrate here for newbs.
