If they're going in the smoker I fillet them all, even the wee ones. If they get in the 2lb plus range and its nice out I'll pull the top end bones out. Small ones I leave em in. If they get bigger (5lb+) which only happens a couple times a year and unfortunately have not been mine yet, I'll fillet,completely debone and skin them. Then cut them like they sell smoked salmon at billingsgate (2.5" wide) so I can roll em on all 4 sides and get em with maple syrup.
I find that whole you're only gettin the full effect on the skin which most people toss and the inner ribs and membrane which gets tossed. Filleting small trout is great knife practice. The only way to get your knife skills great is practice. If you only fillet 3lb+ fish, you gotta be some kinda dude to get your practice in.I use my bradley weekly and my fillet skills are light years ahead of where they were before I started filleting everything. Good luck and smoke em up! A good sharp knife is the key, sharpen before every session.Theres some good cheap sharpeners out there they last a summer but theyre cheap and basically disposable.
Last edited by Fish face; 03-13-2014 at 06:03 PM.
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