Debone a Whole Trout

Great video and knife. I really wish I had scored an ABA III years ago as those are the perfect sized fixed blade.
 
Beautiful knife and delicious looking fish. It's times like this that I wish the internet had a smell setting.
 
I am curious about why one should debone a trout, unless of course it is just a personal preference. I have been told that trout in particular has the best taste when cleaned and then cooked with the head intact.
 
that's pretty cool. thanks for the info. im gonna have to see if I can make that work.
 
Nice knife!

I half expected it to be this video posted

[video=youtube;eQ79pCJBcJ8]http://www.youtube.com/watch?v=eQ79pCJBcJ8[/video]
 
on_the_edge said:
I am curious about why one should debone a trout, unless of course it is just a personal preference. I have been told that trout in particular has the best taste when cleaned and then cooked with the head intact.
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Picking through a bunch of bones sucks. Swallowing one would suck even worse.
 
Tom you didn't tell them you tried this with the MOAB,and cut half the kitchen table in half!!! Just kidding;technique works great!!
 
Sorry but I don't have anything on your wanted list :p

can't remember how to do photos LOL
 
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You ROCK Bro! I have been eating trout for years and never thought of anything like that. On top of that, you did it with my grail knife. Thanks for sharing!
 
Tony G said:
Can I use technique with a SHBM on a 25 lb King Salmon?
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Tony, we have missed you.

Yes, you can. The youtubes has a video of a guy cleaning a large fish with a very large kukhri... khukri... kuckri... whatever....
 
Tom, some of the best techniques I've seen Brother!!!Thanks for the demo:thumbup:
 
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