Lake trout is a popular fish species among anglers and is known for its delicious taste and firm texture. If you’ve recently caught a lake trout and are wondering how to fillet it, you’ve come to the right place. Filleting a lake trout may seem daunting at first, but with the right technique and a bit of practice, you can easily master the art of filleting this flavorful fish.
Preparing Your Workspace
Before you begin filleting the lake trout, it’s important to set up your workspace properly. Here’s what you’ll need:
- A sharp fillet knife
- A cutting board
- A clean towel
- A bowl for the fillets
- A pair of kitchen shears
Step 1: Scaling the Fish
Start by scaling the lake trout to remove the tiny scales from its skin. Hold the fish firmly by the tail and scrape the dull edge of a knife against the grain of the scales. Continue this process until all the scales have been removed. Rinse the fish under cold water to remove any loose scales.
Step 2: Gutting the Fish
Using a sharp knife, make a shallow cut from the vent (located near the anal fin) to the base of the fish’s head. Remove the entrails and discard them. Rinse the cavity of the fish thoroughly to ensure that all the blood and remaining organs are removed.
Step 3: Removing the Head
Lay the lake trout on the cutting board and use the kitchen shears to cut off the head just behind the gills. Discard the head or use it to make fish stock if desired.
Step 4: Filleting the Fish
With the lake trout belly-side down, make a diagonal cut behind the pectoral fin, starting from the top of the fish and working your way down to the belly. Follow the natural curve of the fish as you make this cut. Once the first fillet is removed, repeat the process on the other side of the fish.
Step 5: Removing the Rib Cage
Lay the fillet skin-side down and carefully run the fillet knife along the top of the rib cage to separate the flesh from the bones. Use smooth, steady strokes to ensure that you remove as much meat as possible.
Step 6: Skin the Fillets
To remove the skin from the fillets, make a small cut between the flesh and the skin at the tail end of the fillet. Hold the skin firmly and gently slide the knife between the skin and the flesh, using a back-and-forth motion to separate the two.
Step 7: Final Touches
Inspect the fillets for any remaining bones or scales and remove them with the fillet knife or kitchen tweezers. Rinse the fillets under cold water and pat them dry with a clean towel.
Congratulations! You’ve successfully filleted a lake trout. Now, you can cook the fillets using your favorite recipe or store them in the refrigerator for later use. Enjoy the fruits of your labor and savor the delicious flavor of freshly filleted lake trout.
In conclusion, filleting a lake trout requires patience and precision, but the end result is well worth the effort. With these step-by-step instructions, you can confidently fillet a lake trout and prepare it for a mouthwatering meal. Happy fishing and bon appétit!
