How to Dress Trout

For those with a taste for trout, preparation remains secondary only to freshness. When lacking an ice cooler or other preservative, fishermen use "field dressing" to keep their freshwater catch from spoiling. Dressing the trout properly ensures a clean removal of the entrails and gills, without compromising the edible meat.

Things You'll Need

  • Clean rags
  • Sharp knife
  • Creel
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Instructions

    • 1

      Use a rag to dry the trout. Dry trout offers a firmer grip during dressing.

    • 2

      Turn the trout belly-side up. Note the tissue between the trout's lower jaw and gill membrane. Use the blade of the knife to sever this tissue.

    • 3

      Lay the trout on its side. Insert the knife tip into the trout's underside, just in front of the anal fin. This area is called the trout's vent.

    • 4

      Slice upward along the trout's stomach, being careful not to puncture the intestines.

    • 5

      Place a thumb into the trout's throat. Use your free hand to pull the gills and entrails free.

    • 6

      Use the knife to scrape the kidney away from the trout backbone. The kidney is red in color.

    • 7

      Rinse the trout beneath cold water. Dampen a pair of rags to keep the trout fresh, and completely wrap the trout in the rags. Store the wrapped trout in a creel or other cool, shaded place.