Filleting and Pan Frying Rainbow Trout

Fillet and Pan Fry your Fish like a Pro.

Chef Mike from Wusthof breaks down the process of filleting a rainbow trout with the Grand Prix knife much like a scalpel. His technique ensures not wasting any of the meat, including the skin of the fish, which he fries up as it is edible as well.

Removing the bones after cooking helps pull them easier, and a simple lemon/white wine sauce finishes this dish to perfection. Dig in!

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