How to Debone Trout

Scott Haugen explains in detail how to debone a trout using the Cabela's Alaskan Guide Fillet Knife. Learn more about our Alaskan Guide Fillet Knife at www.cabelas.com/product/Cabela...
Visit Cook with Cabela's to see recipes, product reviews and how-to's on creating your next delicious meal. www.cabelas.com/category/Cook-...

[@elaines9470]

Just watched this again - watched it 2 years ago when I last caught trout. For me it is a great tutorial for removing the bones and prepping my trout to throw in the smoker. Off to debone the four I caught today. And, yes, you need a sharp fish filleting knife.

[@josephstella2658]

Nice outing on The yellow breeches! I regret not fishing it while living just outside of Harrisburg a few years back. That wiggle nymph earned its keep on that trip,way to go!! Thanks for sharing Scott. Stay Healthy!

[@MrPorkncheese]

That's class. I ate this at a restaurant and I'll never forget it, I was bewildered as to how the bones were taken out. Now I know

[@billward6478]

I just did this morning and WOW what a difference! I ate 4 trout for lunch with zero bones, thank you for the tip

[@jayjay5085]

This video is pointless there still pin bones in the fish u better of fillet the fish

[@billward6478]

Jay Jay I had zero bones using this method, some of these “smaller” rainbows you throw a bunch of meat away trying to fillet but to each their own

[@jayjay5085]

@@billward6478 there's bones in there u have to use a pin bone plier to take them out

[@someoneyoudontknow7407]

Not even the pin bones?

[@YUMMAEH1]

This is good video for families who have kids and others who dont want to bother with bones after it being cooked. There seems to be too many negative comments. Dont want to do it then dont. And the person who complain about the fish being small sure dont fish.

[@mongislort6440]

He didn't teach how to remove the pin bones, which are the bones that most people don't see while eating. This video is NOT good for families and kids.

[@FaolanHart]

This is what I was looking for thank you. Filleting a fish wastes too much of the meat & I just like looking at a whole fish on my plate. I've been cooking boned but have just invested in a good knife & going to start doing it like this.

[@Measure3x]

Not sure why all the comments assert that there is only one way to 'skin a cat'?? Yes you can remove the spine/ribs after cooking, but why not learn several ways in case you want to cook your trout differently. --Like there is only one way or just 'the best way' to do something?? I've been fishing trout my entire life and always debone after cooking, but learned a bunch from this video!! Thanks dude!

[@Lovely.Joy.Crochet]

Really helps me figure out how to prepare this for my 2yr old, Thankyou so much!!

[@paparomesoutdoors711]

Really enjoyed this video new to your channel, I usually do this a bit differently, so its great to see your way because it seem easier.. Nice work man.

[@alan_whoneedstiedye]

Interesting technique thank you for the instruction that looks like it may take a little bit of practice and a darn sharp knife

[@factdesignbr]

Beautiful channel. Please dont ever stop bro

[@stellagallegos3258]

First time I debone trout. This is a great method. After I deboned the first fish, I got the hang of it. Did not find any rib bones as we are our fish.

[@Neomike22]

Will definitely come in handy when I catch some more during this winter

[@daveschauer921]

Great method. tried this weekend and works well.

[@20DosSaludos]

That’s awesome. Wish I could do it so my wife wouldn’t complain about bones when I cook trout. But every trout filleting video cracks me up. They’re like… “It’s just 15 little precise cuts you have to make.”

[@thomasjust2663]

Gracias Señor, your video is very good at teaching...sorry for my bad english

[@dennisfarley6574]

Ok so we just learned the hardest way ever to fillet a trout.

[@stevenroberts2490]

Agree I can do that in half the time

[@moneyy4430]

Great way to filet trout if you want to spend an entire afternoon cutting up 5 trout and watching the Green Mile at the same time. With my electric filet knife I can do a trout in about 30 seconds. No meat wasted here though so I found that interesting.

[@texsox]

This isn’t filleting. If you are stuffing a whole trout you wouldn’t want to fillet it.

[@vlatkovnankovski5595]

Useless effort

[@anthonychihuahua]

-trout- *minnow

[@kennethbertoni3029]

Good job 👍 I do a lot of trout fishing 🎣 & eating early spring! That's when they are sweet, around 2lbs good eating.😁

[@janelleflagg7154]

Thank your demonstration was great!

[@SaAmDesigns]

Great tut! Thank you!

[@Letsfightinglov]

Super helpful. Thanks!

[@gravityalwayswins1434]

Very good video. Thanks.

[@anawonka]

Thanks for ghe video very helpful

[@troutndude1429]

Good video. Thanks!

[@rorycastle5257]

awesome, thank you sir

[@joelpetersheim3117]

I can't wait to go fishing again

[@malikaminsonamarg2957]

I am catching trout all day

[@robbyddurham1624]

Ah, stuffed trout. I was wondering why do this too. that sounds so good.

[@caleb8085]

what avout the pin bones?

[@wiscgaloot]

Good info. I lost my taste for trout because of all the bones. I'll give this a try if I catch any trout next week up in the Sierras. I far prefer bass and bluegill though.

[@zavienyoung7117]

was it worth the effort?

[@Nobody04200]

Was it worth it? Ik someone else asked already but it would be nice to know.

[@Charlie-ru4fx]

>.> do you have a video where you take the pin bones out after it's cooked?

[@lucaspatrick542]

Charlie Gorseth I was scrolling for this comment.

[@tripd4949]

I just put to slits on each side of the spine and cook it. Once it's done cooking you can just pull on the bones out in 1 second.

[@gregoryantonini9268]

very efficient. a little wrk pays!

[@MTips18]

Why bother? If you cook trout correctly the bones are pulled out easier then zipping your jacket. Filleting wastes so much trout.

[@ocsteved]

Sooooo True MTips18!!!!!! IF you wanna eat em'....clean well, cut off head.....cook & begin with knife to pry shoulder meat away from backbone then pull backbone up & all smaller bones come up with it...etc. Smaller trout are the ones to be eaten when rarely eaten(IMHO). C&R is where it's at...

[@mikepulaski5974]

Totally true.

[@lito_al_booboo]

or if it is a big trout you can just fillet it.

[@r.a.panimefan2109]

@Bobby b there called pin bones he mentions them in vid

[@kennethbertoni3029]

Wrong!!!?

[@208jdog]

I need to show this to my uncle

[@MissionaryInMexico]

Works on any enamernmus fish. 🤔

[@russjames556]

what about the pin bones...?

[@martinhull5802]

thank you

[@bdogman2733]

it's not boneless!

[@jordantyler.mp3]

He said it’s nots completely boneless

[@43RattleSnake]

I don't see the point of deboning any salmonoid. Meat comes right out when cooked. And with a small fish like that you're probably gonna waste some meat.

[@maizenbluegamer7861]

Cuz Americans are big wussies

[@garrettlauzon1656]

Maize 'n Blue Gamer trout bones don't bother me and I'm American

[@ocsteved]

+1 Conductor.... Better yet, practice C&R.

[@cron-453]

Conduct

[@vaspar9871]

It's a matter of how you want to cook it and present it. Not all of us want to eat it like a Neanderthal. I hunt and fish for most of my meat and preparing and cooking it is very important.

[@steevrawjers]

cool

[@rocowolf918]

Never fillet a trout.Gut it, cook it, and when it's done,grab the head and pull up words and all the bones will come out with it and then you can eat all that beautiful flaky delicious fish

[@Crazyclips18]

Pin bones buddy

[@BigInjun05]

Been fishing since I was wee lad. Worst time I will debone a fish today.

[@grahamgallier2042]

Add strips of Trout to Paella really nice.

[@danielhelmer7152]

I've never deboned I eat it whole cooked with skin on skin peals rt off if you want and meat falls off bones when eating just bite onto bones and meat slips rt off leaves you with perfect I tact skeleton on e finished

[@jasonnester9514]

I woulda had that thing filet already and boneless okay technically but I’ll go my way

[@avendesora222]

Nice way to fillet a trout, but you're wasting all the meat above the spine. If you cook it whole after gutting it, you can literally pull the spine right out, with every rib bone attached to it. No need to fillet a trout.

[@chipsammich2078]

How are you guys cooking them?

[@grahamgallier2042]

Too long winded, a good sharp filleting knife essential, I personally fillet smaller trout, a one minute job, but fish over 2kilos I usually cook whole and remove the cooked fillets easily off the bones with no loss of meat. Just a suggestion.

[@diamonddave8592]

Hes talking about deboning so it can be stuffed. But you are right otherwise.

[@tannerlamb6501]

Still have the pin bones in there, you could have skipped all that and the meat would pull off the bones you took out

[@lordbyron3603]

Good technique. But I'm lazy. Would you come over and do it for me!.....LOL.

[@zulfikranzulmos4066]

It's like frying a catfish.. U don't throw away the bone.. Only remove it's gut.. The meat is on the bone and under the belly..

[@makaveli2989]

good video. but still alot of meat to waste. watch how the japanese do it with the salmon, which is almost the same.

[@1969sofine]

Just cook the fish with bones in and the meat falls right off the bones

[@diamonddave8592]

Hes showing how for stuffed trout.

[@guyh.4553]

Just fillet it out. Accomplishes the same thing quicker and you don't have to gut the fish.

[@maniyan_wanagi]

Spatchcocked Trout

[@germanwarrabbit]

why do fish have no blood

[@brianalderson6204]

easier to cook it first

[@garypage9515]

And save all the bones to cook for fish broth!!!

[@wtfgaming9482]

ha trout are a small fish where i live wr have 12 pound rainbows

[@LordVanDamm]

rainbow is a trout. 12 pounds is a rather large trout and if that's common where you are i want to live there.

[@megyesimoments8630]

except... half the work is removing the pin bones, which isn't shown at all. ???

[@lito_al_booboo]

how you gon do surgery on a damn rainbow trout? it falls off the bones when you cook it, or if its big you fillet it!!???!

[@RS-io6vm]

stoked af. I need this time away from the hustle and bustle or city life

[@cameofinance7793]

You can buy a man to fish, or you can teach a man to fish, but if he cant clean a fish, he may as well be buying it. Thanks for this vid, very useful.

[@Brian-Boomer-Beattie]

Why debone? Cook it and when done properly then bones pull out quite easily. Too much work any other way.

[@Brian-Boomer-Beattie]

Way too much waste too

[@ocrockstar82]

unless you're trying to feed it to a 3 year old, I don't see the reason to de-bone either.

[@porkchopspapi5757]

Lots of unnecessary work. Cook it whole. Grab the spine, all bones come out at once.

[@noaholsen6476]

Not entirely all, but 90% of em

[@girthbrooksvr5335]

I love how the dummy’s commenting about how they can do it faster, well no shit. The goal of this video is for DEBONING it not filleting it. Clearly you guys have never ate it or you’d know if you fillet them without doing it like this there is a bunch of pin bones.

[@paulao7022]

I got a fish bone caught in my throat and couldn't get it up.. I thought I was going to choke to death.

[@dougieemery2324]

Car cras

[@lucaspatrick542]

Pin bone story!

[@chipsammich2078]

Wimp

[@mayciecarr6258]

Why did I read the title in a Australian accent?

[@harleyjune1233]

ok - 3:22 "...other aragnamous fish...." what is this word to describe freshwater boney fish.... also please finish this video - cook it and show how to remove pin bones - thanks

[@nishapoots8209]

he should cook it first then it's easier to take the bones out.

[@Matterhorny]

Maybe he prefers this way

[@ashleyaten]

My first time I cant even remove the spine without a mess

[@zacharykeel9452]

tax deductible?

[@Vera-xu3xw]

Im glad Just learned what NOT to do.

[@williamcollins2232]

Nooooo. There are dangerous bones connected to the fins. Also, I almost choked to death on a Gill Plate left on a larger trout. (Just behind the head) You should try using a 4 inch fillet knife, give much more control.

[@206fa5]

Thumbnail looks like something... hmm

[@dawsonp007]

BONELESS

[@melvinsilva9962]

Bro all u got to do is bhead it take out the blood lince cook it in some butter once don’t cooking the bones fall right off the fish done there u go less than 3 min u welcome

[@kevinervin578]

Just get a electric fillet knife n call it a day. Cut the ribs out after you fillet it.

[@jonandersonmd7994]

Thanks, Scott .. Are you sure trout are anadromous ?? (which means: born in fresh, spends most of life at sea, then returns to fresh to spawn, Think: salmon.) Ref: www.nefsc.noaa.gov/faq/fishfaq1a.html I'd also suggest this cooking method (essentially NO wasted meat!) : Get a 'fish poacher' pan (you've seen them: long , 18" or more, but 4" x 4" ) : Clean fish as usual, NO deboning: fill pan with broth of any kind you wish .. bay leaf, lemon juice .. salt / pepper ) Bring broth to boil, remove cover, insert fish, replace cover, turn heat OFF and walk away! fish will be perfectly cooked by the time you get back: residual post-boiling heat will dissipate .. leaving a perfectly cooked trout.. Place on plate: use a fork to *GENTLY' pull back and remove skin... Eat by pulling a forkful of meat away from spine, eg, following the lengths of ribs .. All ribs will remain .. all meat will sO EASILY slip off the carcass .. and be perfectly cooked. and with nearly NO risk of some hidden bone that went unseen choking grandma! oR the kids!! (My poacher, from Amazon, is perfect, and magnetic stainless steel .. which means my heat source is a 2-unit Induction cooker ... which i use for 95% of all my cooking..)

[@thebobcatinthewoods7440]

In California, especially the northern part, trout are Anadromous. We just start calling then Steelhead when they run back up the rivers (incorrect terminology, but it's easy to say). Of course, we have our landlocked trout as well. I've noticed that the non seagoing trout tend to have much whiter meat.

[@jonathanwarren6477]

Tkj Tkj i

[@windyhill1352]

Aside from the mauling of the fish (unless he was going to stuff it) it bugs me that he called the rainbow trout anadromous..rainbow trout live their entire lives in fresh water so not anadromous. Their cousin the steelhead are though.

[@Nudgeworth]

Steelhead are sea run Rainbow trout :)

[@roberthunter3387]

Yes they are, although rainbows that run to the Great Lakes are referred to as steelheads too. “Steelheads” sold in supermarkets are certainly mis-named.

[@559vrod]

Mangled that fish lol

[@ivelinaleksandrov1578]

seems to me like you lost a lot of fish there. Also your knife work is moving up and down the whole time which made the texture bad.

[@50hellkat2]

"most of the bones".....hmmm. i have more success doing it after it is cooked.

[@taranewill5106]

Trout meat isnt orange.🤨

[@jonnmyers2922]

I've used minnows for pike bigger than this guy's trout

[@Crazyclips18]

Oml ppl in this comment section annoy me YoU cAn JuSt PuLl ThE bOnEs OuT iF CoOkeD no you will get the spine and rib Cage there is pin bones in a trout and those suck there’s quite a lot of them and there’s different ways to cook a filet of fish instead of just a whole fish and if you fillet a fish you can make fish fingers without worrying about bones and you want skin off those so the batter sticks and it is nice to take a nice bite without worrying and fish and chip again you don’t want bones in and once you do it a few times it gets pretty easy you can do a lot more without the bones I sometimes like to put my boneless skinless fillet and cut them into little cubes and then cook them on the pan and just have them on toast nice to just take a big bite with out picking bones though your teeth. I get gutting the trout if you’re just stuffing it and throwing tinfoil over it but that’s the most basic way of cooking it you can do 1 million different ways And it sure is nice not worrying about bones and skin on different recipes

[@Tide12NC]

Filet it

[@blurrphysco1025]

This is a very poorly shown video, there is no room for error, head over to red castle outdoors and they will hound a more effective, efficient way to process a trout

[@winnypoo6411]

Mehr Hackepeter geht nicht

[@zmalqp555]

Are you kidding, what a way to bullship a newbie fisherman. I thought Cabela's had more skills than this video. A pan fried or oven roasted trout will give up its skeleton with ease once cooked. This man is a butcher that has too much time on his hands. I had trout yesterday for dinner, I even managed to peel the skin.

[@hiphopguru81]

Thumbnail has me thinking about women for some reason.

[@thegrimshot]

time consuming.but damn perfect :))

[@bfactor3]

why kill such a tiny Trout dont you have size limits

[@Fireinahorn]

Pennsylvania law : Minimum size 7 inches Limit: 5 per day

[@CertifiedDoc]

That thing is not tiny. It's significantly longer than his hand.

[@mikeoset3193]

johnball12345

[@johanzuk1]

That trout is too small for filleting

[@carvedwood1953]

Honestly I cant think of a reason why you would debone a trout lol. Gut it, Cook it. Meat comes right off the bone.

[@D_Boone]

To make stuffed trout

[@EK99_00]

You need a better knife

[@grusommetom2570]

so u have a non fresh fish, and u smooshed it. not a very good way to butterfly a fish, i must say. a fish in that late stage of "freshness" its either catfood, garbage or to citypeople.

[@zulfikranzulmos4066]

Just cook the trout with the bone.. Too much meat wasted.. U can throw away the bone while eating it..

[@trunterbrown109]

Cold deboning destroys the structure of the fish & is only partially successful as some of the pin bones almost always stay in the flesh.Gary Valencia's partially cooked approach is far far better. I will elaborate on his method.Trout should be heated until the flesh is hot but not cooked - Hot water / oven for just a few minutes depending upon size. Once hot the bones unstick from the flesh.Cut the skin round the base of the dorsal fin & rear ventral fin & remove them along with the pectorals.Then cut round the tail base and around head to the gill openings then lever the head backwards while holding the fish. Its a bit fiddly, but the whole backbone rib cage and the two lines of pin bones all come out as one piece leaving a completely boneless trout with no loss of flesh ready for stuffing & cooking with its integrity maintained.Works for individual pan-sized fish. NB Bigger fish cook too much before all the flesh is hot & then the pin bones tend to break off the backbone rather than pulling out.

[@ronmoore6598]

Thanks for the description. Your link is broken. Is there a video of your method on YT?

[@jonnmyers2922]

He completely fucked that fish up to the Max most trout aren't big enough to even attempt this little stunt he tried but nice try

[@edisiusmurmur325]

I ordered two of these based on the reviews. kzbin.infoUgkxqmKabisEv81ul5v7OhvVxxOpt2CJruI- Received them on time and they look good. I really like the handle on these knives as they feel good in my hand. I'm giving them 4 stars on look and feel, but have not had the chance to put them to the test yet. I mostly fish for catfish and can hopefully try them out in the next few days. If they hold an edge throughout a limit of catfish, they'll be worth another star.Update...I used the 9" strong and the 9" fillet on a mess of catfish. I did put a sharpening on these before I started. I want a razor edge to fillet fish but they weren't quite that sharp. The people who gave these knives crappy reviews and said they were sending them back was because they weren't razor sharp. So what, do they not have a knife sharpener?? Good grief! I mean you have to sharpen any knife from time to time.I personally like them and am pleased with them. If you're too lazy to sharpen a knife then hire someone to clean your fish lol.I've never bought a knife in my life that would shave hair right out of the box. Don't be afraid to purchase the knives. They're pretty nice in my opinion.