Filleting Knives & Boards

- When the stomach is open, remove the contents. It's a good idea to wash in and out at this point under a cold running tap.

- Remove the head, locate the gills and the collarbone and insert your knife there, cut towards the head until it is removed.

- Remove the tail, approximately a cm or two above the tail, just slice through.
- Lay the gutted trout on its back on the filleting board. Insert the sharp knife behind the ribs (along the base of the backbone). Cut as close to the ribs as possible, carefully work the knife toward the other end of the ribs. Repeat on the other side of the fish.

- Next, cut down and in toward the backbone for the entire length of the fish on both sides, you will feel the small pin bones being cut. Remove that whole centre bone structure -  Way Hay, you'll have two fillets. 

- Top tip, if you want to remove any further pin bones from the fillet, go and get your forceps out of your tackle bag, they make a great tool. And another top tip, fancy making some fish stock, use the bones and head to boil up and sieve…. Nothing to waste  (well almost! - I would do the stomach contents in your stock!)

- Lastly, fire up the Smoker or Bar BQ and enjoy!