Insert a sharp
knife into the anal orifice,
moving knife point
upward slit the trout
to the gill cavity . . .
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Looking at the
bottom jaw of the trout, there is an
upside horseshoe like
tab. Slide the knife under
the tab to
loosen it . .
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Put your thumb
under the horseshoe shaped tab and
push it into the gill
cavity . . .
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Gripping the head
with the other hand,
remove gill cavity
along with entrails in
one
downward motion . . .
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With the entrails gone, that leaves
the head, skin and blood vein . . . Some, at this
point will just remove the blood vein and prepare
to freeze or cook . . . |
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Skinning is easy as
long as the trout is fresh . . .
Grab the head and bend
it back breaking the back
bone,
while leaving the skin
in tact . . .
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Gripping the bottom
half of the trout,
pull the head and skin
downward,
striping the skin
inside out . . .
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Along the inside of
the back bone is a blood vein
that must be removed .
. .
Slice the thin membrane
that run along the top of it .
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Using your thumb,
scrape the blood away
from the flesh . . .
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Now you have a
cleaned and
skinned fresh trout
ready for baking,
frying ,broiling or smoking . . .
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