How To Clean a Trout – Cleaning a Trout Fish

Fishing
Cleaning a trout fish

Cleaning trout can be a cherished skill learned from childhood. In this article, we’ll walk you through the process of cleaning trout, a relatively easy task that can be perfected with practice. Remember, using clean, running water to rinse the trout as you work is highly recommended.

Step 1: Scaling the Trout Tools needed:

  • Fish-board with a tail-holding clip or your hand to hold the tail.
  • Fish scaler or the unsharpened side of a sturdy knife (preferably with a short blade)

Instructions:

  1. Firmly grip the trout by the tail.
  2. Using your chosen tool, scrape vigorously from the tail to the gills on both sides to remove the scales. Repeat this process several times.
  3. Thoroughly scaling the trout ensures you won’t encounter unwanted scales when enjoying your grilled fish.

Step 2: Gutting the Trout Tools needed:

  • A sharp, short-bladed knife for better control

Instructions:

  1. Begin by making a precise cut just at gill level from the belly side, creating a cut between the jawbone and the tongue. Avoid cutting through the spine.
  2. Securely place 1 or 2 fingers inside the trout’s mouth, with your palm pressed firmly on the top of its head and your thumb in the gill to hold it steady.
  3. Carefully slit the trout’s belly, starting at the anus and working your way up towards the cut under the gills. Be cautious not to cut into the guts to maintain the fish’s edibility.
  4. Keep your knife just under the skin.
  5. To remove the guts, firmly grasp the trout with your thumb under the jaw and your index finger in the mouth. Then, get a strong grip on the guts and pull them out.
  6. The final step involves scraping your thumb along the spine inside the gut cavity to clean out the bloodline.

Step 3: To Behead or Not to Behead This step is a matter of personal preference, concerning the removal of the trout’s head.

Instructions:

  1. If you decide to remove the head, use a sturdy knife (the same one used to cut the belly open). Ensure it is rinsed thoroughly.
  2. Hold the trout firmly in the middle, with your thumb in the gut cavity and the rest of your hand wrapped around it.
  3. Position the trout so that the head is pressed down onto your cutting surface.
  4. With your knife, execute a firm slicing motion through the spine at gill level, preferably with the gut cavity facing up.
  5. Once the head is removed, rinse the trout thoroughly, and it’s ready for further preparation.

Conclusion: Cleaning trout can become second nature with practice. If you prefer an alternative method, consider filleting the trout to suit your taste. Whether you choose to keep the head or remove it, the key is to enjoy the delicious results of your trout cleaning efforts.