If you enjoy fishing for speckled trout, then Louisiana is pure heaven for you. Catching generous limits of trout are common in Louisiana’s fertile waters.
Here in southeast Louisiana, in the town of Venice, we are going to demonstrate a really good way to clean a mess of sea trout and have them ready for the fryer, grill or blackening skillet.
The first step to filleting a mess of trout is to start with a good, sharp knife and begin a cut at the anal fin of the fish and cut out the rib and gut cavity up to the pectoral fin. This entire section will take out the rib bones and the guts of the fish.
Next. you cut down, right behind the gill plate until the knife reaches the spine of the fish. Then turn the knife on its side and cut along the spine until you reach the tail. Don’t cut through the tail skin, as it will stay attached to the carcass of the fish.
Now take your knife and run it between the skin and the meat at a slight angle. This will skin the fillet, leaving only the meat. This can be tossed in a bucket of ice water to keep it firm and chilled.
Next, do the same method on the opposite side of the fish. Some people use an electric knife to fillet fish, but I prefer to use a sharp, thin-bladed regular knife.
