How to Skin a Trout
Some people catch trout and release them, doing so only for sport. Other people like to catch trout and bring a few home, because the fish make an excellent meal. There are many ways to prepare trout, including baking them or grilling them, but no matter how they are prepared, trout first must be cleaned and skinned. While it is possible to do that on the boat, many fishermen wait until they get home to begin the process.
Things You’ll Need
- Knife
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- 1
Knock the trout over the head with the knife to kill it.
- 2
Place the trout on a flat, hard surface. Its belly should face you.
- 3
Insert the tip of the knife into the trout’s anus, which is the hole in the bottom of the fish near its tail. Slice all the way up to the fish’s gills.
- 4
Slide the knife under the horseshoe-shaped tab on the trout’s bottom jaw. Work the tab upward so you can grab it with your thumb. Grab the fish’s head with your other hand.
- 5
Pull the tab downward toward the tail to remove the fish’s gill cavity and entrails. Place them in a plastic bag for disposal.
- 6
Hold the fish’s body with one hand. Use your other hand to bend the trout’s head backwards and break the back bone.
- 7
Pull the head down toward the tail. Continue pulling and peeling the skin from the fish until the head and skin no longer are connected to the fish. Place the head and skin in the bag with the entrails.
- 8
Locate the red vein inside the trout that runs along the back bone. Use a knife to slice it. If you do not have a knife, you also can puncture it with your thumb or another finger.
- 9
Hold the meat under water and wipe away any blood.
- 1
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