Fillet a trout with the candy cane cut. Make an incision straight down behind the head and pectoral fin, find the backbone, turn the blade flat, and slide the knife along the spine to the tail for maximum meat and no waste. Do both sides. On a big trophy trout, remove the fin first, cut behind the gill down to the spine, then lift the rib flap to slip your knife past the ribs. Always use a sharp knife. To clean a whole fish, clear the bloodline along the spine with a thumb or spoon, and return the carcass to the water.
How do I fillet a trout?
Use the candy cane cut. Come straight down right behind the head and pectoral fin, make a small incision down the body, then find the backbone and turn the blade flat along it. Let the knife slide right along the bone all the way to the tail. Do both sides. That gets the maximum meat with no missing fillet and no waste.
How do I fillet a big trophy trout?
First remove the fin behind the head, since it is full of muscle and gristle that gets in your way. Make the first incision right behind the gill, cut down until you hit the spine, then turn the blade and follow the spine. To pass the ribs, start your cut along the spine, lift the belly flap, and slide the knife just beyond the ribs before working down. Trim off the old belly meat.
Do I need a special knife to fillet a big trout?
You need a sharp knife every time. For big fish it also helps to keep a big knife in the boat. As the pro staff put it, you do not need it every day, but when you hook a 10 pound rainbow you will be glad you have it. A dull or too small blade turns a clean fillet into a mess.
Why is my trout meat red like salmon?
Quality rainbows often have deep red or orange flesh that looks just like salmon inside. It is a sign of a healthy, well fed fish. Kokanee meat runs even brighter than a rainbow, which is why anglers prize it during kokanee season. King salmon flesh will not match that color.
How do I clean a whole trout by gutting it?
Find the back of the skull and make an incision straight down until you feel it click through the spinal column, severing the spine. Turn the fish over and insert the knife in the vent up to the throat. Put your thumb along the backbone, grip the insides, and pull straight down. The head, pectoral fins, and organs come out together.
How do I remove the bloodline from a trout?
After gutting, look for the dark bloodline running along the spine. Take your thumb, a spoon, or a similar tool and dig in along it until you feel it snap loose. Then squish the blood straight out. Clearing the bloodline finishes the job quickly and leaves clean, better tasting meat.
What should I do with the trout carcass?
Give the carcass back to the water. The pro staff toss the frame overboard so it feeds catfish and other fish. Get the belly bones out of your fillets first so you keep only clean meat, then return the rest and leave no waste behind.
Watch the technique
Cleaning and filleting trout FAQ
Straight down right behind the head and behind the pectoral fin. Make a small incision down the body, find the backbone, and turn the blade to ride along it. That candy cane cut sets up a clean fillet with no wasted meat.
Do not force straight through them. Start your cut along the spine, lift the belly flap up with your free hand, and slip the knife just beyond the ribs. Once you are underneath the ribs, keep working the blade down to the tail.
Keep the blade riding tight along the backbone and let it slide rather than sawing. Run the candy cane cut on both sides of the fish and you get the maximum meat every time, with no fillet left on the bone.
Sever the spine with a cut at the back of the skull, then run the knife from the vent up to the throat. Slide your thumb along the backbone, grab the insides, and pull straight down. The head, pectoral fins, and organs come out in one motion.
Always a sharp knife. Keep a larger knife in the boat for the occasional big fish, since a big trophy trout is hard to fillet cleanly with a small or dull blade.
Yes, on a healthy quality trout. Big rainbows often come out red like salmon inside. Kokanee are brighter still, while king salmon flesh will not reach that same color.
When you reach the rib section, lift the belly flap up and out of the way and keep the blade underneath it. Working beyond the ribs with the flap raised keeps your fingers clear of the cutting edge.
Return it to the water. The carcass feeds catfish and other fish, so nothing goes to waste once you have your fillets and belly bones cleaned up.
