So you’ve been out fishing in Muskoka and you’ve landed yourself a beautiful fresh lake trout (or rainbow trout - if you're super lucky) and you’ve decided to keep it to prepare a tasty meal. With a such a prized catch, the last thing you want to do is ruin it with a botched filleting job.
We’ve all been there, doing our best, but it’s much harder than it looks. There are a lot of people who are frightened at the thought of fish preparation. There’s no need to be frightened, but here is an art to properly preparing a fish so that the fillets have a uniform thickness for even cooking and look presentable on your plate.
There’s more than one way to do it, and there is no “right” way, but there are tips and knacks that will help you along the way. The key is to take your time.
We were able to spend time with Chef Everett Bell to learn his technique for the perfect fillet – with no waste. And we mean “no waste”. Check out the end of the video to see what we mean.
Now you’re ready, you can teach your friends how to fillet a trout!
