It’s no secret that fishing has a special place in my heart and (likely) always will! I’ve fished mountain creeks and rivers of the Oregon coast, experienced both open lake and ice fishing in northern Canada. I can even brag on ocean fishing in Mexico! But my favorite? Fishing for middle-size beauties on moving water! After a day’s good catch, here’s how to clean a trout.
Why This Method?
When it comes to large trout (2 lb+), flaying can be a good option. However, when cleaning smaller trout, no one wants to waste even the tiniest bit of meat! This method allows you to leave the bone in and after frying, barbecuing or baking your fish, the skeleton is easy to peel out.
How to Clean a Trout
Once you are ready to clean your fish, hold it belly-side up. Beginning at the vent, slice the belly open, until you’ve reached the head.
Flip the fish over and, just behind the gills, begin slicing through the fish’s head. Once you’ve cut through the backbone, stop, and put your knife away.
Hook your finger in the trout’s mouth and pull downward. Head and guts will come out as one piece.
Once the innards have been removed, you’ll notice a dark blood vein running the length of your fish’s backbone.
Use your thumb to scrape the blood out, until all is clean.
Rinse the fish clean under cold water and then prepare it in the desired manner!