How to clean a trout

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

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.

How to clean a trout

How to clean a trout

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.

How to clean a trout

Hook your finger in the trout’s mouth and pull downward. Head and guts will come out as one piece.

How to clean a trout

How to clean a trout

Once the innards have been removed, you’ll notice a dark blood vein running the length of your fish’s backbone.

How to clean a trout

Use your thumb to scrape the blood out, until all is clean.

How to clean a trout

Rinse the fish clean under cold water and then prepare it in the desired manner!

Uncle Harold came knocking with four brook trout, commonly called brookies, for me Monday morning. He left with a dozen duck eggs and we’re both happy with our exchange. You can clean trout in 15 seconds or less once you get the hang of it. I think brookies are the easiest fish there are to clean.

How to Clean a Brook Trout

You might or might not need a cutting board. I use one to make clean up easier but I don’t actually make any cuts on the board. It’s easier to put the board through the dishwasher than clean the fishy smell out of the counter.

Start with a small sharp knife. I used a four inch paring knife. Hold the trout in one hand. Please excuse my fingernails, this wasn’t the first trout I cleaned this morning, and we’ll leave it at that. I don’t rinse the fish before I clean them because it will make them slippery.

How to clean a trout

Start cutting at the anus (yes, I know…but it’s fine, you can do it). This will take a little pressure even with a sharp knife. Expect to use very little pressure. The tip of the knife indicates the starting point. Make the cut all the way to the top of the body cavity.

How to clean a troutSlice up the belly with only the tip of the knife, all the way up to the gills. The knife will slide through like it’s cutting almost room temperature butter. This isn’t messy.
How to clean a trout
How to clean a troutYou’re going to make two cuts, one at the top and one at the bottom. You can slide your fingers under the guts to pick them up.

How to clean a trout
How to clean a trout
Make the second cut at the end of the digestive tract, slide your fingers under everything inside, and pull out. There will be little resistance. Wash the body cavity under cold running water. You’re done. How to clean a trout

You have finished the most challenging and thrilling part of the fishing process. Yes, you got me right. You have just caught the trout!

Now, it’s time to think about keeping it fresh as long as possible and store it properly.

Any kind of fresh fish, including trout, is highly perishable, and it will begin to decompose immediately after dying. It is crucial how you handle the first 20 minutes after you have caught your fish. Bacteria can grow rapidly and can be detrimental to your trout. Proper treatment of the fish can ensure its nutritional benefits and taste.

So, the most important thing is to clean it and keep it cold or move it around.

How do you keep your fish alive?

You may choose to keep your catch alive or kill it immediately. You may also consider trying one of the following methods for keeping fish in the water while fishing.

  • Keep your fish into a basket and filling it with water
  • Utilizing a live well that can accommodate all of your fish
  • Place the fish in a cooler filled with ice to keep them cool.

The Best way to keep trout fresh after catching

The best way to keep trout fresh is to kill and gut it as soon as you can and keep it in a cool place. You may wrap the trout in vegetation, i.e., grass and plants, which will naturally keep the temperature down. You may also use plastic bags and any container that will help reduce its body temperature.

How to kill and clean trout efficiently?

You can kill and clean the trout in many ways. However, my favorite steps to clean a trout is:

Step-1: Cut the gill latch completely and eliminate all gills.

Step-2: After that, you can run the point of a knife sharply across the anus until the Gill latch.

Step-3: Open the belly up and then pull out the contents of the stomach.

Step-4: Then, run the tip of the knife across the belly’s upper cavity to reveal the dark bloodline along the spine. Make use of a teaspoon (if available) to get rid of the blood.

Step-5: Cleanse and rinse the fish thoroughly. Make sure you remove any blood traces from the stomach cavity, around the spine, and inside your gill cavities

Suppose, you stay out for a more extended period while fishing. In that case, do not forget to use ice to store the fish. Also, keep in mind that the fish should be gutted in 8-10 hours for better nutrition value and taste.

Helpful equipment to keep your trout fresh

How to clean a trout

If you are fishing in the summer, you should take proper care of your fish to make them as fresh as possible. It is sometimes helpful to get help from particular equipment. The equipment will make your task easier and keep them fresh for an extended period.

The list of equipment is:

  • Fishing cooler
  • Knife
  • Livewells
  • Ice
  • Floating Fish Baskets

The best practice is to use four pounds of ice for two pounds of fish. This will ensure that you have adequate cooling and you’re not allowing any growth of bacteria.

You may go fishing on the shore or on a boat. Depending on the fishing types, you should take a different strategy to keep your fish fresh.

On the shore

You will likely have plenty of trees for shade, and you can gut and clean the trout on the banks.

It is wise to keep a cooler beside you on the shore. The grass is also excellent insulation so once you wash your trout, stick it together with some leaves to cool it down. Dispose of the gut there where you caught the fish and let the natural system careen the remaining.

Remember gutting an overwater trout sooner will keep it fresh longer as well as it helps stop its digestive system from ruining the meat. It is disposing of the gutting when the fish is caught and dumping out the contents.

On a boat

When you take trout on a boat, you can use a cooler to keep it fresh. You can use the ice or water of the lake or river. Try also keeping the cooler in the shade and, if possible, put a layer of cover.

Wading

Most times, catching water trout requires using stringers. When sandboarding, it can be challenging to carry coolers. You can also use a fish sack. However, stringers usually cover more surfaces. Pick a tree branch and carry it around if you don’t need any packing materials or have some resourcefulness. However, be careful with your catch! Predators often steal trouts—a watchful eye on hawks and fish lovers. Backpack coolers with ice are a suitable alternative.

Frequently Asked Questions (FAQ)

How to refrigerate the trout fish?

Before refrigerating the fish, wash it in cold water and dry it off with a clean cloth or paper towels. Wrap cleaned fish in wax paper, plastic wrap, or aluminum foil and store them on ice or in the refrigerator. Large fish can last longer, or large portions are kept longer. Lean fish (panfish and walleye) stores better than fatty fish (trout), lean fish (pancakes) can last two days store fish in the fridge.

How long should trout be kept for following a catch?

Trout, flounder, tuna, bass, swordfish, and salmon can last for 3 to 5 days. The oily ones, such as bluefish, mackerel, and sardines, can have a shorter period. It is recommended to cook and consume them within 3 days.

Do released trout survive?

In reality, many fish that are released after being caught die due to being wrongly handled. Studies have shown many deaths of fish after being released. This is what biologists from fisheries call hooking mortality. This mortality ranges from under 2 percent for swiftly managed stream trout up to 40% for certain lake trout.

How long after catching trout should it be cleaned?

If the fish is dead, It is recommended to wash them within 2 hours and consume in 24 hours. There will be a way to hold your fish until it is time to wash them. Some anglers utilize stringers to keep the fish out of the water.

How long can you keep a trout before gutting it?

If the fish is properly bled following catching, they may be kept on ice without cutting for up to 24 hours without adverse effects. Then, the quality begins to decline, and you’re better off freezing instead.

Fresh-caught trout often taste best when lightly fried in butter. Rainbow trout are traditionally cooked and served with the skin on for added flavor.

How to clean a trout

  • 1 or 2 whole (1-pound) Trout, cleaned (head can be on or off), gills removed
  • 2 ounces butter*
  • 1 plate of all-purpose flour
  • Salt and pepper (to season the flour)

My husband cleaned the trout just after he caught them by gutting them, cutting off the gills, and most importantly, scraping off the blood line off the backbone. I also want the head cut off!

How To Clean Fresh-Caught Trout:

How to clean a trout

First you need to cut the head off just before the Pectoral fin (this fin can be nipped off or left on). This is an optional step, as some people want the head left on when cooking.

Hold fish with belly facing up. Using your fillet knife, cut from the anal hole forward towards where the head was or still is.

After pulling out the entrails, take an old tooth brush and clean the blood vein that runs along the spine. If that is not cleaned out it, will effect the taste. Rinse the trout thoroughly (inside and out ) and prepare to cook as you wish.

NOTE: If you like to eat the fish skin, make sure you remove all the fish scales before cooking. With the trout held firmly by the tail, scrape very firmly from the tail to the gills several times on both sides with a sharp knife. I, personally, like to have my trout scaled before cooking.

How To Cook Fresh-Caught Trout:

When ready to cook, rinse the cleaned fish under cold water and pat dry with paper towels. Drying will prevent the fish from steaming when you cook it . Cut a few diagonal slashes along each side of the fish. Roll the cleaned trout in flour seasoned with salt and pepper until covered.

How to clean a trout

Heat the butter in a frying pan until bubbling and then fry the trout for about 5 minutes on each side until golden brown.

To test for doneness when cooking the trout, insert a fork at the thickest point of the fish. Perfectly cooked fish is nearly opaque, should be very moist, and will flake easily with a fork. Fish that looks slightly dry is overcooked. Undercooked fish will look translucent and raw. If you have a digital meat thermometer, the internal temperature in the center of the fillet should reach 140 degrees F.

How to clean a trout

Serve with a slice of lemon for a slightly fresher, livelier taste.

Makes 2 servings.

* As they say, “everything tastes better with butter!”

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You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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Comments from Readers:

Hi! Thank you for your Pan-Fried Trout recipe/guidance. I normally fillet some sea bass but the market had ran out so I ended up with trout and your recipe. That was awesome! Thanks from the UK. – Regards Simon Wheeler (Leicester) (2/28/16)

Used your Pan Fried Whole Rainbow Trout recipe last night and my husband said “Who could ask for anything better?”… and he is very picky about his food. – Ellen Giles Wheeler (6/21/15)

I tried your easy trout recipe, which also covered scaling and the preparation instructions. Voila – a hit! My dad and I so enjoyed the meal – using butter for frying adds a different – better tastes. We awoke to fond memories of a meal well-enjoyed meal. – Sheryl (3/13/11)

You are here: Home » Uncategorized » How to Clean Trout in 37 Seconds with Kindergarten Scissors

How to Clean Trout in 37 Seconds with Kindergarten Scissors

This is the fastest way I know to clean a trout. I was taught this technique by my neighbor when I was 11 years old.
If you prefer removing the head, go ahead and cut it off too.

I prefer to leave the head on because I dig the presentation. And for picture taking, you can string the fish by the jaw onto
a stick. Looks rustic ala Jeremiah Johnson.

Hey, if you aren’t on my list so you know when I put up a new vid, go ahead and sign up over on the right side of this page.

Go Catch Some Trout!

What did you think about the technique? Go ahead and comment below in the box.

19 Responses to “How to Clean Trout in 37 Seconds with Kindergarten Scissors”

The cut by the mouth makes it easy to put your thumb in it and pull everything toward the tail for a quick removal of guts. That was a crappy explanation. A new slo-mo vid might be better.

Excellent vid, although I didn’t quite understand the little cut up by the mouth. What exactly is the purpose of it? I also don’t scale trout……as a rule. Sometimes I will; depends on my mood and tastes on any particular day. Love your vids.

Boom… Haha! NINJA.

BEST Trout cleaning video EVER. That cleaned Trout looks JUST like the ones I pay $3.75 for at the local grocery store. AWESOME!!

Don’t know what the dark stuff is… Definitely affects taste (much worse)

Outstanding question. The dark stuff that lays on the spine is the kidney. I’ll have to test it. In other words, if I cook two trout, one
with and one without the kidney, does it make a difference in taste? So, right now, I don’t know if it’s necessary. If someone can address this
I’d appreciate it. However, I do know sometimes infections and diseases affect the trout’s kidneys. Because of that, I’m going to keep removing them.
Maybe I’m just paranoid. Thanks for the great question. If I find something else about the kidney, I’ll write about it.

I usually remove the dark stuff that lays on the spine ? is it really necessary ?

not to shabby !! I’ll try it.

Like Donnie, I would really like a slow version of this video. I haven’t been fishing since I was a child and have since forgotten how to clean a fish. Love your style, It’s natural and contagious!
Bryan

I really enjoy the vids. Especially the one where u eat the Tootsie Roll. LOL. I showed this trout cleaning tip to my daughter yesterday. She was amazed at how fast the process went. Keep making more vids.

Bill, Thanks for writing and thanks for taking your Son fishing. A life-long gift. I don’t scale trout because their tiny scales are
soft. When I pan-fry whole trout, I eat the skin if I make it crispy. Otherwise, if your wife still can’t stand the idea, just peel the skin off after cooking.
Of course, if you catch very large trout and are able to fillet them (and remove even the tiniest pin bones, then removing the skin before cooking solves everyones’ issues. Let me know how it goes! Now Go Catch Some More Trout!

God Bless You and Your Family

Thanks for the great videos, including this one.
I am beginning to catch a few trouts lately with my preteen son, who enjoys father/son time immensely. My wife insists on scaling the fish, but you do not. Do they taste that different when scaled? Thanks.

Amid, Your kind words are my fuel. God Bless You,

I love your VIDEOS… I think this and others show you to be a wonderful show host and very enjoyable to watch…
Your “ANTICS” make the show that more fun like having your daughter do 1 Missippi 2 Missippi
I loved it

Congrats on the Graduation! If you send me the bill for the scissors, I’ll reimburse you! My graduation gift to your child.

pretty cool i do mine the same way (dont use kindergarden scissors) and i never timed myself but i do like the vidio my kid just graduated pre- school last night will be going into kindergarden sool i think i will have to pick up a extra set of scissors :):) lol

like your enthusiasm, keep sending these vids

Donnie, Thanks for the suggestion on showing a slower version of trout cleaning. I’ll sent a note to you when I get it done.

Great video. I gut my fish a little different but I’m going to try your way next time. But now the 37 seconds was fast and does prove a point but remember we also need to teach the young watching as while. Next time you should do a second trout to show the younger fisherman a slower verison so they understand how easy it really is. Keep up the great work. Keep sending videos. Gotta go fishing.

My awesome friend, Scott McIntosh, gave me some beautiful trout from Strawberry Reservoir. Strawberry reservoir is located in the Uinta National Forest in Utah and has the best trout! He was so kind to clean them before he gave them to me, but I couldn’t write those instructions. To learn how to clean trout click on this website for detailed instructions.
Click here for instructions on how to clean a trout.

Cut the head off just before the Pectoral fin. This is an optional step, as some people want the head left on when cooking.

Hold fish with belly facing up. Using your fillet knife, cut from the anal hole forward towards where the head was or still is.

After pulling out the entrails. Take an old tooth brush or a spoon and clean the blood vein that runs along the spine. Brush or scrap the vein until it is cleaned out. If that is not cleaned out it, will affect the taste.

Rinse the trout thoroughly (inside and out) and prepare to cook as you wish.

How to clean the skin
If you like to eat the fish skin, make sure you remove all the fish scales before cooking. With the trout held firmly by the tail, scrape very firmly from the tail to the gills several times on both sides with a sharp knife. Scrap until all the gills are removed.

Debone freshly caught trout

How to remove the bones

There are a couple of methods to debone a trout.
A search on the internet found a lot of websites teaching how to remove the bones from trout differently than I follow. Most of the methods were similar to this website link

That method of deboning wastes a lot of meat. Everyone I know debones trout the way I do but maybe we have a unique or old fashioned way of removing bones so I decided to post the instructions. These instructions take a little bit more time but it leaves most of the meat.

This printable file has more pictures and instructions than this web page.

Start by inserting the knife at the anal hole on the belly of the fish and cut the skin towards the tail.
Use a sharp knife to removing all of the fins except the fin on the top/back of the fish.
The back fin will be removed after the bones are taken out.
Cut the tail off
At the end of the fish where the head was attached, insert a sharp knife against the spine under the bone line. You will be able to see the knife under the bones. Bring the knife up from the spine towards the belly outside edge of the fish. Keep repeating along the spine and bones towards the tail of the fish.

There is another row of bones below the meat. Take the sharp edge of the knife and scrap along the next layer of bones pushing the meat back off the bones. As you did the first time, insert the knife under this next row of bones and lift the bones out of the meat.
Again, scrap the meat back to see the next row of bones. You should be at the spine center of the fish, and finished with that side of the fish.
Do the other side of the fish by following the same instructions above, or you can continue in the direction you have been working, as pictured at the left. Change the direction of the knife to match the direction the bones are running in.
Lift the bones out and sit aside to discard.

Run a knife under the bones along the middle where the spine used to be and cut away the fat and bones. This is when the back fin needs to be removed.
Hold the fish in one hand. With your other hand feel for any bones with your fingers. Pull the bones out one by one as you find them. While feeling around in the meat move the fish with your hand that is holding it because the movement pushes the bones up so you can feel them better.

Give new life to gross tile with this simple grout cleaner.

Dirty grout is often the one thing standing between dingy-looking tile and tile that really pops. Knowing how to clean grout is essential for floors, walls, and counters that look sparkly clean. While tile is resistant to dirt and stains, the grout lines in between the tiles are porous, meaning they will absorb any grease, grime, or spills they come into contact with. To buff away the stains, without harming delicate tiles and finishes, try this at-home grout cleaner made from supplies you likely already have on hand. Learning how to clean grout will not only extend the life of your tile, but it will keep it looking its best. Here's how to clean grout in any spot in your home.

Before You Start:

As with any cleaning project, it's always a good idea to begin with the mildest cleaning solution. Highly caustic or acidic cleaners, like bleach or vinegar, will corrode and slowly destroy grout, as well as tile finishes. You might be surprised how clean you can get your grout with just some hot water and a brush. With that said, if grout is deeply stained, there are other effective grout cleaners that you're likely to already have on hand.

What You’ll Need:

  • Stiff bristle brush
  • Baking soda
  • Hydrogen peroxide
  • Dish soap

Follow These Steps:

1. Prep the area: Begin by spraying the grout with hot water and scrubbing with a stiff bristle brush (an old toothbrush is perfect for this) to remove any dirt or grime on the surface. Follow the grout line as you spray and scrub in a circular motion. If you have one on hand, you can also use a steam cleaner, which is very efficient at cleaning grout.

2. Mix the cleaning solution: Make a grout cleaner paste of two parts baking soda to one part hydrogen peroxide. If you're working in an area where grout is exposed to grease (like in the kitchen), add in a few drops of dish soap.

3. Apply the solution: Spoon the homemade grout cleaner onto the grout lines and allow it to sit for around 10 to 15 minutes. Giving the cleaner time to work into the pores will result in cleaner and brighter-looking grout.

4. Start scrubbing: Using a brush, scrub the grout lines to lift up any dirt trapped in the pores.

5. Rinse the tile: After scrubbing, mix a few drops of dish detergent in with some hot water and use a sponge or cloth to rinse the tile and wipe up the remaining grout cleaner.

Keep it clean: The best way to preserve all of your hard work is by applying a grout sealer. Sealers fill the pores of the grout, keeping dirt and grime out. Before applying the sealer, wait at least 24 hours to make sure the grout is completely dry. How often your grout needs to be resealed will depend both on the sealer you choose and how much traffic the area gets.

Tip: Running a squeegee over the tile after every shower can help prevent mold and soap scum buildup, making shower tile look fresh and clean.

Oven-baked trout is a simple, light, and refreshing dinner recipe to try at home. Learn how to prepare, season, and cook trout in the oven.

How do you cook trout? First, place the fish on an aluminum foil-lined baking sheet, season it, wrap it in its foil, place it in the oven for 20 minutes at 400°F. When it’s cooked, carefully open the wrapped trout, plate the fish, and enjoy!

Simple roasted trout requires a few simple ingredients and less than 20 minutes to cook. This article covers everything you need to know to make easy trout for dinner tonight.

How to choose the best trout at the store

With a few simple tricks, you can choose the freshest best-tasting fish at the store without fear. Here’s what to keep in mind when buying trout for this simple recipe.

First, talk with the man selling the fish. Ask when the fish came in and from where. This will give you an immediate sense of the freshness of the catch. Whenever possible, buy fish that landed in the store that day.

The second thing to pay attention to is how the fish looks. Note the skin. It’s best to choose trout with the skin still on it because the skin is a great indication of the freshness and state of the fish.

Opt for a fillet with shiny, moist-looking skin. In addition, take a look at the fish’s eyes if they’re intact still. The eyes should be clear and bright, not cloudy or dull looking.

The flesh should also be firm and tight, without any gaps or dry-looking patches in the flakes.

And finally, ask for a sniff. The smell is an instant tell-tale sign of freshness. The fish should not smell fishy. It should smell like almost nothing, with a hint of ocean.

How much trout per person?

With most fish and meat, the good rule of thumb is to buy about a half-pound of protein per person. So to feed two people, one pound of fish should be sufficient if you’re including a side dish or two.

To feed four adults, go for two pounds. This recipe for oven-baked trout is written to feed two. However, it can easily be scaled up or down to suit your needs. A smaller piece of trout will cook more quickly, while a larger fillet will need extra time in the oven. When in doubt, check your fish often to avoid overcooking.

How to make oven-roasted trout

Once you’ve brought home your carefully-inspected, fresh, and healthy portion of trout, it’s time to start cooking. HEre’s what you need to know to make perfect trout in the oven for dinner tonight.

Ingredients

Because trout has such a delicate and delicious flavor and meaty texture, you don’t need many extra ingredients to turn it into a wonderful dish.

Here are the simple ingredients you need to make oven-roasted trout for two at home:

  • 1 pound trout fillet
  • 2 sprigs fresh parsley
  • 1 lemon
  • Olive oil
  • Salt to taste
  • Pepper to taste

Prepping the trout

Step 1: Check the trout for scales

Before you place the trout on a baking sheet, check and double-check that the fillet has no scales. Usually, your fishmonger has done this for you. However, it’s easy to overlook a small fish scale hiding in the fresh. And there’s nothing less pleasant than taking a big bite of homemade oven-baked trout only to bite into a hard, nasty scale.

If you do come across a scale in the fillet, use a set of tweezers if you’re having trouble removing the scale with your hands.

Step 2: Place the trout on a baking sheet

Line a large rimmed baking sheet with a large piece of aluminum foil. The foil piece should be slightly larger than the trout.

Next, place the trout on the aluminum foil. The skin side should face the foil. Cooking trout in an aluminum foil packet helps trap in moisture to keep the fish flesh juicy and tasty, rather than dried out.

Step 3: Season the trout

Drizzle olive oil on both sides of the trout. Then sprinkle with salt and pepper. Slice the lemon into thin rounds and cover the fish with lemon slices, then the fresh sprigs of parsley. These will infuse the fish with flavor as it cooks in the oven.

Step 4: Wrap things up

Next, use the excess aluminum foil to wrap the trout and keep everything in place. Crimp the edges of the foil over each other to seal the packet closed. The idea is to keep all of the lemon juice and steam inside this packet as it cooks.

Cooking the trout

Step 1: Preheat the oven

Preheat the oven to 400°F (or 205°C).

Step 2: Cook the trout

When the oven reaches the temperature, place the baking sheet inside. Cook the trout for 10 to 20 minutes, depending on the size of your fillet.

After 10 minutes, take the baking sheet out and check the fish. Use a fork to gently prod the flesh in the thickest part of the fillet. It should be tender and flake easily when it is done cooking.

If your trout is fully cooked, it’s ready to serve. Otherwise, return the baking sheet to the oven and check in another 5 to 10 minutes.

Step 3: Plate the trout

Once the trout is done cooking, remove the baking sheet from the oven and place it on the table. Carefully open the aluminum package – watch out because hot steam will come out of it!

Plate the trout and baste it with the leftover juices. Enjoy!

What temperature should I cook trout to?

According to FoodSaftey.Gov , fish like trout is considered safe to eat when it registers 145°F on an internal thermometer.

What does trout taste like?

As far as seafood goes, trout is a fairly mild choice. This makes it a great option for anyone new to eating or cooking fish. It doesn’t have an overly fishy flavor or aroma. It also has a meaty texture that many compare to chicken. For these reasons, oven-baked trout is a great option if you want to get into seafood but don’t feel like going all in at once.

Do you remove trout skin before cooking?

You can cook trout either with or without the skin. Ultimately, it i’s all a matter of personal preference.

However, the trout’s skin is both edible and delicious. It adds an extra flavor and textural component to your plate without any extra seasoning!

However, some people don’t enjoy eating the skin of trout or other seafood. If that’s the case, you can have the skin removed by your fishmonger or carefully separate the skin from the fish at home. You can also cook the fish with the skin on then remove it after roasting. The skin will easily separate from the flesh when it’s cooked.

What to serve with oven-baked trout

Round out a meal of oven-baked trout with some light side dishes. For a filling and hearty grain option, serve your fish with couscous, rice, or quinoa. For vegetables, add roasted squash, cauliflower, or broccoli. Ultimately, you can pair this simple seafood recipe with any of your favorite side dishes.

You can also serve up trout sandwiches or wraps. This healthy and light recipe also works well as a salad topper for some extra protein.