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We had recently been given some fresh caught-that-day trout. The trouble is that we didn't know how to prepare it. The last time my wife filleted it, but we ended up with lots and lots of little bones in the fish.

What is the best way to prepare trout that avoids this problem?

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2 Answers

up vote 3 down vote accepted

I would say, find a recipe where you cook the fish whole (after cleaning it, of course - i.e. removing innards, fins, head, etc.) and then split it open. You should practically be able to lift the bones out when you open the fish up, if my memory serves me right.

I used to go trout fishing in Maine a lot, but it's been a while.

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We were given the fish whole after it was cleaned. Lifting the bones out sort of works, but a good amount of the bones were left behind. Maybe we cooked it too long? –  Jay R. Jul 18 '10 at 14:13
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Unfortunately, there's no quick solution to de-boning trout. The best method is to remove the entire backbone, along with the ribs.

To achieve this place the fish skin side down and with the point of a sharp knife, gently work along both sides of the fish freeing each fine rib bone. Once they have been freed from the flesh, you can cut around the spine (try not to break the skin) and remove the whole lot.

If the fish has been filleted, then lay the fillet flat and with a pair of tweezers work your way front to back, extracting the small bones as you go.

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There are a lot of bones to tweeze or free though. –  Jay R. Jul 18 '10 at 14:11
Unfortunately, trout does have a lot of fine bones, but with a little patience you should be able to remove them. –  Pulse Jul 18 '10 at 14:35
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