[flanum]

normally ive only ever fried/baked/grilled any fish i catch without de-boning them.
however ive often noticed (as im a bit wary of bones) that i tend to leave a bit of meat behind on the plate cos i dont want to succomb to a choking.
i would be interested to learn a way of removing the bones (especially on a trout) prior to cooking.
there doesnt seem to be a chefs forum on the boards (or maybe i missed it)

i hate to think of wasted food! (im from cavan).

so has anybody any good tips (or links etc) to any good filleting techniques

[Cormdogg]

Youtube a wealth of knowledge

http://www.youtube.com/watch?v=AtuOG...eature=related

I usually leave the skin and give em a good fry. But with the bigger ones I just clean them out and put the them in the oven with lemon slices and black pepper. Hold the head bring the knife in under the fin not straight down but at a 45 degree angle the torward the head ,turn the knife and slide it to the tail and repeat on the other side.By putting it in at an angle the twisting action brings the blade right under the meat where you want it. A sharp knife is essential, a filleting knife even better.

[kuijt]

Look at my new website www.filleting-fish.com filmdemo's about filleting all fishes (40 also trout ) of the Northsea.