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How To Clean Lake Trout- The Booi Way
by Jim Booi
These instructions are for right-handers, simply reverse them if you are left-handed.
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1. Start with the trout's back at the edge of the table. This is the right fillet.
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2. Cut down behind the gill plate to the back bone. Follow back bone all the way.
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3, 4 & 5. Cut ribs out by pushing down on the ribs so they are flat on the table. Cut off
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6, 7 & 8. The pin bones are cut out by making 2 cuts on each side in a "V" shape.
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9. On the left side, make a cut from the back to the belly.
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10. With your knife tip, cut over the belly fin down to the anal fin.
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11. Follow the back bone all the way to the tail.
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12,13 & 14. On the left side of the ribs push the ribs flat on the table.
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15. Make 2 "V" cuts on each side of the pin bones. Take off the strip with the bones intact.
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16. There you have it. Two boneless fillets ready for your belly.
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