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Thread: Filleting trout the Ray Mears way

  1. #1

    Default Filleting trout the Ray Mears way

    Was wondering if it would be able to remove the fillets of a trout, as RM does on salmon, where he pushes his thumb behind the ribs and removes both fillets - is there any reason why this wouldnt work with trout?

    Caught a 3 pounder yesterday and want to have a go at cooking it on an open fire.

    cheers y'all

  2. #2
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    It does work - I did it on three or four that I was given last year. There are usually a few bones left in place, but the majority come away.


    Geoff
    "An old forager is a good forager, that is why he is an old forager."

  3. #3

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    It's exactly the same method. Just ensure you score the flesh between the ribs to aid the removal of the spine and bones.

    I did one in the backyard over a fire last Sunday. I'll see if I can get the pic up?

    http://www.dmuller.co.uk/images/DSC00096.JPG

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    trout is the main fish we do it with, I was teaching some people on Sat and we did 6 of them. Fresh is best and the bigger fish tend to be easier than the smaller ones. Just make sure that you don't did too deep with your thumb nail or you start loosing flesh. Just take it easy and it comes apart easily. If the ribs are a bit tenacious in sticking to the flesh then a small slice cutting the membrane that holds them in place can often help.

    Good luck with it

    Bottom fin coming off


    Top fin coming off


    Cutting through to the spine


    removal of head spine and tail


    Prep for cooking


    tasty stuff


    this is obviously a salmon but it's just the same with trout, I'll see if i can find some pics on getting the ribs out.
    Last edited by Tony; 03-07-2008 at 09:48.
    Tone
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  5. #5

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    I think its called panassing (sp?), and its a native american indian way to cook fish.

    Good colour! Better with whiskey...

  6. #6

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    Looks mouthwatering cant wait to try it thanks for the advice everyone

  7. #7

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    PS can this be done after the fish has been defrosted? I have had to put mine in the freezer.

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    Quote Originally Posted by bushcraftbob View Post
    Was wondering if it would be able to remove the fillets of a trout, as RM does on salmon, where he pushes his thumb behind the ribs and removes both fillets - is there any reason why this wouldnt work with trout?

    Caught a 3 pounder yesterday and want to have a go at cooking it on an open fire.

    cheers y'all
    Check out my webpage, slightly different method on there!

    think there is the same tutorial by me on here somwhere as well!
    It is the wise man who has something to say,
    It is the fool who has to say something!

    www.freewebs.com/pignut

  9. #9

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    That looks a nice site pignut i'll have a good look at it when i get more time.

    That is quite a nifty trick you're doing there with the mackerel, and that will work on the trout?

    ta

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    Quote Originally Posted by bushcraftbob View Post
    PS can this be done after the fish has been defrosted? I have had to put mine in the freezer.
    Don't see why not, you're still cooking it thoroughly.

  11. #11
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    The only thing that you might find with defrosted fish is that the flesh is more sticky and breaks easier.

    pignut, have you tries that on a big fish? I'll have to try it on a salmon or big trout.
    Tone
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  12. #12
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    As Mick says, 'make sure you score between the ribs' - it makes them slide out much easier when you run your thumb down behind them.

    Quote Originally Posted by Pignut View Post
    Check out my webpage, slightly different method on there!

    think there is the same tutorial by me on here somwhere as well!
    I've been meaning to try this method since reading your tutorial Pignut but I have not got around to it. Thanks for the reminder

    Something worth trying with mackerel if you get the chance is to flambé (sp) it in whiskey and serve with butter and black pepper Just the ticket after a long paddle.
    Bootstrap,


    There's no such thing as inclement weather - you're just incorrectly dressed

  13. #13

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    Im confused!!
    If you have cut through the spine, then why is the head still attatched in the second shot??
    Quote Originally Posted by Tony View Post
    Cutting through to the spine


    removal of head spine and tail


  14. #14

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    Oh yeah - just picked up on that too....!

  15. #15
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    Cutting through to the spine, not Cutting through the spine.
    Neil

    " Walter was a worm of very few words."

  16. #16
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    I just wish Pike would have the decency to behave in the same way!

    this method is fantastic though, once you've done it's hard to understand why it isnt more common place

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