How to Clean Trout: A Step-by-Step Guide

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How to Clean Trout, Trout is a tasty and adaptable fish you can cook in many ways. But first, you need to clean it. Cleaning trout is easy, but you must be careful to ensure the fish is ready to cook.

In this guide, I will show you step-by-step instructions on how to clean trout. We will go through everything from removing the scales to removing the insides. When you finish reading, you will know how to clean trout like an expert.


You will need some tools to clean a trout:

  • A sharp knife
  • Kitchen scissors
  • A chopping board
  • A bowl or sink with cold water

Cleaning the Trout

Here is what you need to clean a trout:

  • A sharp knife
  • A chopping board
  • A bowl or sink with cold water
  • Some kitchen paper

After you have all your tools ready, you can start cleaning the trout.

  1. First, wash the trout well under cold water.
  2. Next, put the trout on its side on the chopping board.
  3. Cut along the trout’s belly from the head down to the tail with a sharp knife.
  4. Open the trout and take out the insides.
  5. Throw away the insides.
  6. Wash the trout inside and out with cold water.
  7. Dry the trout with some kitchen paper.

Now that the trout is clean, you can cook it or keep it for later.

Removing the Scales

To remove the scales from a trout, first wash the fish under cold water to remove any dirt. Then, hold the fish tightly by the tail with one hand and use the other hand to hold a small section of scales near the tail. Use a sharp knife to scrape the scales off the fish towards the tail. Do this until you have removed all the scales.

Removing the Innards

To remove a trout’s insides, start by cutting just behind the gills. Use your fingers to open the gills, and then use scissors to cut through the flesh and bone of the neck. After cutting through the neck, you should be able to reach into the body and remove the insides.

The insides of a trout include the heart, liver, and stomach. You can throw these parts away or keep them for another recipe.

After taking out the insides, wash the trout inside and out with cold water.

Removing the Head

To take off the head of a trout, first, hold the fish tightly by the tail. Then, use a sharp knife to cut through the skin just behind the gills. Keep cutting around the head until you reach the neck. Then, use your fingers to pull the head away from the body.

Be careful not to cut into the fish’s flesh, making it harder to fillet the trout. After the head is off, you can throw it away or keep it to make fish stock.

Removing the Tail

To take off the tail, hold it tightly with your fingers and pull it away from the fish’s body. The tail should come off easily.

Removing the Fins

You need a sharp knife to take off the fins of a trout.

  1. Hold the trout with one hand, the head pointing away from you.
  2. Use the knife to cut along the edge of each fin, starting at the base and going up.
  3. After cutting all the fins, wash the trout under cold water to remove any scales or dirt.
  4. Dry the trout with some kitchen paper before cooking.

Patting the Trout Dry

After you have removed all the scales, guts, and fins from the trout, it is important to dry it with some kitchen paper. This will help to keep the fish from getting dry when you cook it.

Hold the trout by the tail and gently dab it with kitchen paper to dry it. Dry all the small spots, especially around the gills and belly.

Now, the trout is dry and ready to be cooked.

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