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Trout Fillet

Trout Filet refers to a cut of the Trout fish which contains the flesh from the neck till the tail. In order to prepare a Trout Filet, The fish is laid on a wooden board and using a sharp knife, the flesh is removed from the tail onwards to the gills. The head is removed and the fish is cleaned with cold water. Small pin sized bones from the Trout Filet can be removed by making v-shaped incisions along the backbone area.