Cook Whole Trout
Cleaning a Trout fish
Clean the trout. Does that bring back memories! I think it was about 9 years old when I learned how to clean trout. It is really easy. A little practice and soon be cleaning trout with ease. If possible, use clear water to rinse the trout as you clean.
Scale trout.
For this step, you will need a fish on board with a clip to keep the tail or the tail can be maintained by hand. You need a fish scaler or use the blunt side of a knife rather robust (short blade is best). With the trout held firmly by the tail, scrape firmly from the tail the gills several times on both sides. This will remove the scales so you do not have to deal with them later. No one wants to find a bite of grilled fish!
Gutted trout.
To properly gut the trout without tearing into the stomach or intestines, which have a strong, short blade knife. The short blade gives you better control. The first cut I want to do is only at the gill from the side of the belly. This results in a cut between the jaw and tongue. Do not cut through the spine. Next, place one and two fingers inside the mouth of the trout with the palm of your hand pressed firmly on top of the head and the thumb in the gills to keep it solid. Then, carefully begin to slit the belly of the trout are starting in the year and work your way up to the cut in the gills. You need to be careful not to cut the entrails, as it lacks the meat, making it inedible. Keep your knife under the skin. To remove the innards, keep trout firmly with your thumb under the jaw and index finger in the mouth. Then get a firm grip on the guts and pull out. All that remains is to scrape the thumb along the spine of the abdominal cavity to clean the blood line.
To behead or not to behead.
This last step can be a matter of personal preference. Removing the head of the trout. Some people, like you left it, but personally, I do not like my food looking at me.
For She needed a good sturdy knife. The same one he used to cut open the belly work. Just make sure you rinse it well first. To cut the head, grasp trout firmly in the center with your thumb in the abdominal cavity and the rest of the hand around it. Keep the trout so that the head is pushed down on the cut surface. With your knife, make a motion now cutting through the spine at gill, preferablywith to the cavity of the intestine. Once this is complete, rinse trout and is ready to proceed with the rest of the cleaning trout.
Of course, you could use my favorite method to clean a trout. Fillet it!
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