Trout The trout is growned red rainbow trout or growned salmon trout.
These fishes are mainly growned in Denmark. They become in fact all of the grown rain arc trout. Red or salmon trout get this beautiful red-pink colour because the fish gets coloured fish fodder (carotene) of carrots and paprikas. To fillet FIRMLY SHARP KNIFE (not to flexible). Make on both sides of the belly fins and the gills an incision. - Take of the head.
Put your knife exactly above the middle and filleting the fish to the tail. Cut into the fillet to the bones in the middle to the white of the belly bones. Press your knife between the pin bones and the belly bones and cut of the fillet to the tail. The other side is the same only you starts at the tail.
Other side - Cut into the fillet to the bones in the middle.
- Put your knife on the big bone and cut to the tail
- Cut down of the belly above the belly bones.
- Now you fillet the fish out of the head to the tail.
To skin: - Clean your beam with the back of your knife.
- Make a small incision in the fillet TO the skin.
- Push with your finger tops the skin firmly on the beam and makes at the same time short saw movements and cut the fillet down to the tail.
Remove the big bone.
- Put your knife into the third bone, press your knife against the belly bones and cut to the tail.
- Turn the trout and presses your knife on the back bone to the tail.
- The other side is the same.
- When the both sides of the fish are done, you can break the bone and take it of.
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