Debone a Whole Trout

tomthebaker

tomthebaker

Joined
Dec 9, 2005
Messages
2,405
I have a couple of friends who love to catch trout, but don't know this technique. I thought I would post a video for any others out there who would like to learn it. Obligatory Busse content.

hopefully, the drop box links will work.

[video]http://db.tt/gke5Tz5P[/video]

[video]http://db.tt/TVDaUgOh[/video]

[video]http://db.tt/WhSEYSAd[/video]
 
Those are great blades. Really wish the would do a run in a ganzaa on those. Nice video as well. Very informative.
 
what type of trout is that? Looks like something we have in California at a private lake. Nice video by the way.
 
Thanks men. I'm a trained and experienced chef, although now that I'm in the bakery business, I hadn't deboned a trout in years. I worked my first five restaurant years in a fresh fish restaurant, and I've certainly cut a few boatloads of dead fish!

Yup, it works for any fish that you want to keep whole. One of the best applications is baked-stuffed fish.
 
Great videos. Thank you. I think I'm going to go get some fish and try that in the next few days. Maybe should find a Busse ABA to bring home just to make sure my technique matches yours? Thanks. Mike
 
tomthebaker said:
Anorexic Badger Attack, black paper micarta handles. My overall favorite carry-size blade, followed closely by the Boss Street.
Click to expand...

Thanks for the info.. There should be more videos of people using their Busse's, like this one, on this forum.
 
One note on other, and larger fish: there are generally some "lateral" bones running at the center-line of each filet (half). They are small and inconsequential on trout, but can be pulled with needlenose pliers on larger fish.
 
This happened to be on the front page and caught my attention. Great technique. I've been just flaking the meat off through the little bones. Now I need to go get my limit on some rainbow trout!
 
I really would not mind having some trout for lunch now..yum! You made that look too easy by the way. :D
 
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