I agree with flyguy. catch and release or if hungry gut and cook fresh trout right there.
Fillet trout? I guess okay if you want to lose 20%+ of the meat (all of the back). Just belly cut, grab the lower jaw, yank to remove guts, eat like corn on the cob.
I was in the seafood business and cut a lot of fish for customers and restrauants. A really good fillet knife for soft fish like trout is made byCUTCO that's made in up state New York, great knife!
I started cutting fish at a commercial seafood market in South Florida as a college student and went on to own my on market for many years, I have literally cut thousands of pounds of fish. A really good fillet knife for smaller softer fish as fresh water trout and sea trout is made by CUTCO. It comes with a really cool plastic sheath and sharpening stone attach, and the blade is adjustable! CUTCO is made in up state New York and make excellent culinary knifes as well, a really good fillet knife and sharp!
I never filleted a trout, but if I did I would use my Rapalla fillet Knife. The trick is to keep it sharpened.
Richard Anthony wrote:
I started cutting fish at a commercial seafood market in South Florida as a college student and went on to own my on market for many years, I have literally cut thousands of pounds of fish. A really good fillet knife for smaller softer fish as fresh water trout and sea trout is made by CUTCO. It comes with a really cool plastic sheath and sharpening stone attach, and the blade is adjustable! CUTCO is made in up state New York and make excellent culinary knifes as well, a really good fillet knife and sharp!
I started cutting fish at a commercial seafood mar... (
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I have one as a gift from my daughter when she worked for CUTCO. It is one of the best fillet knives you can own. It has adjustable blade length, holds an edge well and as stated has a touch up stone on the sheath. At full length the blade is flexible, shortened to 6" it's stiff.
I live in the Chesapeake Bay area and catch flounder, trout as well as Norfolk Spots, croaker, cobia, etc. so this knife works well in handling different species very well. Again the blade holds it's edge really well.
I'm not trying to sell CUTCO, my daughter hasn't work for them for 15 years but I do believe in their fillet knife. Mike
Try using the blade from a case cutter. Like the one used in a grocery store to open boxes. Made vety clean cuts and so small you can menover past the thin bones in trout.
Gutting and pushing a maple branch through the fish over a open fire is nice too. Maybe bring a can of beans with you open the lid but leave it attached to the can and put it next to the fire and rotate every so often watch the sun go down."thats america"
ivebeen using dexter for more years than i want to admit. Most of the commercial fishermen and most of the party boat mates use dexters,,,keep them sharp and they will fillet sweet.
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