How to Clean and Skin a Trout

 

HOW TO CLEAN A TROUT

Do the kind thing, knock the catch
 in the head before you start the cleaning process . . .

Do the kind thing.

Insert knife.

Hold the trout around the
 middle with its underbelly
facing towards you . . .

Insert a sharp knife into the anal orifice,
moving knife point upward slit the trout 
to the gill cavity . . .

Slice upward.

Hook horseshoe tab.

Looking at the bottom jaw of the trout, there is an upside horseshoe like tab. Slide the knife under the tab to
 loosen it . . .

Put your thumb under the horseshoe shaped tab and push it into the gill cavity . . .

Insert thumb.

Disembowel.

Gripping the head with the other hand, remove gill cavity along with entrails in
 one downward motion . . .

Disembowel 2.

Finish. 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 . . .

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 . . .

Grab Head.

Peel trout.

Gripping the bottom half of the trout, pull the head and skin downward, striping the skin inside out . . .

 

 

Turn inside out.
Remove blood sack.

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 .

Using your thumb, scrape the blood away from the flesh . . .

 

Scrape with thumb.

Finished fish.

Now you have a cleaned and
 skinned fresh trout ready for baking, 
frying ,broiling or smoking . . .

 

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1999    Revised  09/11/02     2crows.net