Cleaning and gutting trout is a pretty simple process in the fishing world. To scale the fish, use either a fish scaler or the unsharpened side of a sturday knife, and hold the trout by the tail, scraping toward the head. To clean and gut, you just need a filet knife and to follow three basic steps more or less. First, put the fish’s back in the palm of your hand a get a good grip. Next, insert your knife into the anus of the fish (small hole toward the back) about 1/14 of an inch, slice it open and remove the innards. Finally, pull out the long red vein and then cut out the gills. Read the two articles below for more detailed steps.
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