Boneless Trout

December 19, 2006 9:20 AM

Anyone know of a method to bone-out a whole trout?

I'm not talking about filleting. This is leaving the fish intact, but removing all the bones.
I've found a DVD on line for something called "zipping" fish, but don't want to spend $20+ shipping for something that I feel can be explained in a couple of paragraphs, or several pictures. There's a local store that sells trout this way, but it's prepared elsewhere, and they couldn't tell me how it's done. I noticed on theirs, there is a portion of the back, behind the dorsal that's been removed.
Being able to eat the fish, skin and all (and preferably stuffed) would be great. Thanks!

posted by JABof72 to Food & Drink (11 answers total)

Best answer: Like this.
posted by Floydd at 9:29 AM on December 19, 2006

Best answer: Or this.
posted by altolinguistic at 9:36 AM on December 19, 2006

Floydd, your link doesn't work.
posted by altolinguistic at 9:36 AM on December 19, 2006

Please, wear protection before boning out a trout. Like rubber gloves or something.
posted by The Deej at 9:39 AM on December 19, 2006

I cook whole, cleaned trout with the bones in. The stuffing goes in the cavity where the organs were. Once the fish is cooked, I scoop the stuffing out. I then peel out the back bone, which takes most of the little bones with it in one piece. You can then plate pieces of the trout, including the skin.

I still find the occasional small bone using this method. The presentation also leaves a little to be desired (I put the stuffing on the plate and then lay half a trout over the stuffing). However, it is quick, easy, and tastes great.

You didn't ask, but I stuff the trout with avocado, lime juice, salt, pepper, cashews, and cilantro or dill. Looks weird but tastes yummy.
posted by crazycanuck at 10:02 AM on December 19, 2006

More info on cooking method: after stuffing the trout, I wrap it in foil and bake it in the oven. Bones come out easily.
posted by crazycanuck at 10:09 AM on December 19, 2006

Filleting is possible, but crazycanuck is right. If you cook the trout first, the backbone can then be grabbed at the tail and lifted, and the sides practically fall on their own to the plate, leaving a near perfect skeleton suspended by your fingers.
posted by Brian B. at 10:10 AM on December 19, 2006

Too bad the image tag isn't working...I know where there's a great GIF of somebody boning out a chicken. Maybe you could apply a similar method to trout.
posted by cosmicbandito at 10:30 AM on December 19, 2006

Floydd, your link doesn't work.
Hmm, works fine for me.
http://www.deliaonline.com/cookery-school/how-to/how-to-bone-a-herring-trout-or-mackerel,28,AR.html
posted by Floydd at 10:32 AM on December 19, 2006

Response by poster: Thanks all! Floydd's link worked for me, and will try the methods as well as the link from altolinguistic. Crazycanuck, I usually find removing the bones after cooking easy as well, and despite their size, are said to add something to the taste. I'll definitely try your stuffing. But the reason behind my asking is for guests, ones that usually won't eat fish. Something headless, tailless, and boneless; something you can just cut with your fork and eat. And Deej, thanks for the warning; you never know what STDs our aquatic buddies have.
posted by JABof72 at 10:34 AM on December 19, 2006

I use a different method which is hard to explain but basically involves cleaning the trout, then either removing the head and tail or cutting the backbone as high and low as possible. After you've done that put it belly down with the "flaps" out to the side and firmly press down on the backbone through the top of the fish until you hear it crunch or feel it pop away from the flesh. Go from one end to the other and then you can just remove the bone and the ribs should come with it. I like this method better because it leaves the flesh intact.
posted by fshgrl at 6:29 PM on December 19, 2006