Always use a filleting knife or other sharp blade when preparing fish. This results in much neater, more economical cuts. [2] X Research source
If you’re staying close enough to the backbone, you should be able to hear an audible clicking as you slice through the rib bones.
It’s alright if you don’t get every last tiny bone—even professional chefs sometimes miss a few.
Again, while it is not necessary to remove the skin prior to cooking, it is commonly done when filleting fish and makes it easier to eat.
It’s not necessary to remove the skin prior to cooking. When removing the head, bear down on the knife and use a quick chopping strike on the back of the blade to sever the backbone without making a mess. [7] X Research source
Raw fish sometimes contains small parasites and harmful bacteria. Remember to wash the scissors after using them.
Be careful not to apply so much pressure that you damage the meat. The idea is just to start coaxing the backbone and ribcage away from the body of the fish.
You can also score alongside the edges of the backbone with your filleting knife if you’re having a hard time getting it out in one piece. Don’t worry if the ribcage doesn’t come out as smoothly as you’d life. You’ll be picking out leftover bones anyway.
Most of the remaining pin bones will be found in the darker meat around the center of the trout. Remove as many of the pin bones as you can to avoid any unpleasant surprises while eating.
Whatever method you prefer should work just fine for cooking a whole fish, as long as the heat is not so intense that it causes it to fall apart (be careful with deep frying, for instance).
You should be able to locate the best place begin separating the backbone by following the cut used to gut the trout to where it ends at the tail section.
While it shouldn’t be difficult to remove the backbone and ribcage intact after cooking, make sure to keep an eye out for stray pin bones while eating.
