Filleting the Trout
Start off with sourcing a local fish - for this recipe we will be using speckled trout. Using a sharp knife, begin by scaling and gutting the whole fish. Fillet both sides of the fish, place on a sheet pan and keep cool.
Remove and discard skin and all pin bones. With sharp scissors remove and discard the gills. Rinse carcass under cold water to remove all blood and debris.