Do you remove skin from trout?

Trout is a popular fish enjoyed by many people for its mild, delicate flavor. When preparing trout at home, one question that often comes up is whether the skin should be removed before cooking. There are good arguments on both sides of this issue, and the final decision comes down to personal preference.

Reasons to remove trout skin

There are a few reasons why some people prefer to remove the skin from trout fillets before cooking:

• The skin can become tough and rubbery when cooked – This is especially true for larger trout or trout that is pan-fried or grilled. The high heat can cause the skin to seize up and become difficult to chew or digest.
• Removing skin reduces overall fat content – Trout skin contains a layer of fat just beneath it. Removing skin removes some of this fat, lowering the total fat content of the final dish.
• The flavor can be muddy or fishy – Some find that leaving the skin on imparts an overly “fishy” flavor that masks the mild taste of the trout flesh itself.
• Appearance – Skinless fillets may look more refined or elegant for certain culinary presentations where the fish is served whole.

So for those who want to enjoy just the tender trout meat and avoid any perceived hassles skin may bring, removing it makes sense.

Reasons to leave trout skin on

On the other hand, there are also good reasons why many cooks prefer to leave the skin on trout fillets:

• More flavor – The skin has a lot of built-up fish oils and seasonings can penetrate it, adding extra flavor to the fillet.
• Added crispiness – The skin gets deliciously crisp and adds appealing texture contrast with the moist flesh when pan-fried.
• Natural protection – The skin seals in moisture and prevents the delicate fillets from overcooking or falling apart.
• Nutritious – Fish skins contain omega-3 fatty acids and vitamins that are healthy to eat.
• Easy to remove after – Skin peels off cooked fillets easily, so you can remove it at the table if desired.

For many trout lovers, the advantages of more flavor and texture outweigh any downsides to the skin. Leaving it on during cooking provides benefits they don’t want to miss out on.

Preparing trout with skin on

If you opt to cook trout fillets with the skin on, there are a few things you can do to get the best results:

• Score the skin – Use a sharp knife to make slashes across the skin side of the fillet before seasoning or cooking. This allows heat to better penetrate and helps prevent curling.
• Season under the skin – Rub spices, herbs, or compounds butters between the skin and flesh to add big flavor.
• Get skin very crisp – Use high heat and oil to pan-fry and make the skin super crispy.
• Start skin-side down – Place fillets skin-side down first if pan frying, grilling, or broiling. This crisps up the skin.
• Remove before serving (optional) – Cook skin-on for advantages during cooking, then remove it prior to plating if desired.

Removing trout skin

For those who still prefer to remove trout skin, here is an easy way to do it:

1. Use a very sharp, flexible knife. A fillet knife works best.
2. Start at the corner of the fillet near the tail. Slide the knife blade just under the skin, holding down firmly.
3. Gently cut sideways to separate the skin from flesh. Work along entire fillet.
4. Grab the freed skin and peel slowly back away from the fillet.
5. Trim off any remaining attached skin or dark flesh.
6. Rinse fillet and pat dry. Season and cook as desired.

Focus on using a slow, smooth motion without tearing the flesh. Chilling the trout first firms it up and makes skinning easier.

Best cooking methods for trout

Trout offers versatile options for cooking. Some top preparation methods to consider are:

• Pan-frying – This is a quick stovetop method that yields delicious browning and crispy skin. Use a skillet with just a bit of oil or butter over medium-high heat.
• Baking – Cooking trout gently in the oven keeps it moist and tender. Bake at 400°F for about 15 minutes per 1-inch thickness.
• Grilling – Over high direct heat, the trout gets great char flavor and caramelized skin. Oil the grates and grill for 2-4 minutes per side.
• Broiling – Like grilling but indoors, broiling trout 4-6 inches from the element nicely browns the top.
• Poaching – Gently simmering trout in liquid keeps it succulent without overcooking. Poach for 5-10 minutes in broth, wine, or seasoned water.
• Smoking – Using wood smoke infuses incredible depth. Hot smoke trout for up to 30 minutes until opaque and flaky.

The method you choose may come down to whether skin is on or off. Quick high-heat cooking like grilling or pan frying work best with the skin for crisping and added flavor.

Do you have to gut a trout?

With most trout, it is recommended to gut them as part of the cleaning process. Here’s why:

• Removes any unpleasant odors – Leaving internal organs in can sometimes give off unwanted smells.
• Prevents loose innards while cooking – Guts and other inside parts can dislodge.
• Improves presentation – Whole gutted trout have a cleaner appearance.
• Allows seasonings to penetrate – With guts removed, flavors can permeate inner cavity.
• Reduces contaminants – Gutting minimizes potential bacteria, parasites or toxins.

However, gutting is not absolutely necessary. Some cooks leave smaller trout whole without issue. As long as the trout is very fresh and will be cooked thoroughly, the guts pose no real hazard.

Gutting trout properly involves:

• Cutting along the belly from vent to head.
• Removing all internal organs and bloodline along the backbone.
• Rinsing well with cold water.
• Patting very dry before seasoning and cooking.

Take care not to puncture the gallbladder during gutting, which can impart bitterness. Any roe (eggs) can be left in or removed as desired.

What is the best way to fillet a trout?

While trout is delicious cooked whole, many people prefer to work with trout fillets instead. Here are some tips for the best way to fillet trout:

• Use an ultra-sharp fillet knife and work on a clean cutting board.
• Keep the trout chilled while working to firm up the flesh.
• Rinse the fish and pat very dry if not already cleaned.
• Slice vertically behind the gill to the backbone on both sides.
• Make horizontal cuts just above the backbone from head to tail.
• Run the blade along the backbone to cut the fillet off. Repeat on the other side.
• Inspect fillets and trim any remaining bones or ribs.

Take it slow and work methodically. Keep the blade flat against the bones. Consider cutting off the head before filleting if more convenient. Refrigerate fillets as soon as possible until ready to use.

What size trout is best to eat?

Trout range in size from about 6 inches up to 30 inches long and over 10 pounds. While larger trout meat is still good eating, many trout aficionados find smaller individuals to have optimal flavor and texture.

As a general guideline:

• Under 12 inches – Best for pan frying whole or cooking on the bone for fullest flavor.
• 12 to 16 inches – Good size for filleting and serving boneless portions.
• Over 16 inches – Flavor and texture declines slightly as size increases.

Of course, this can vary a bit by specific trout species and water quality. Larger lake trout found in clear cold depths stay firmer and tasty. But for most common rainbow, brook, and brown trout, the consensus is to target smaller fish between 6 to 16 inches for the finest eating experience.

Should you soak trout before cooking?

Soaking trout before cooking or marinating is generally not recommended. Here’s why:

• Can make the texture mushy – Soaking causes proteins to break down, creating a mealy flesh.
• Alters subtle flavor – The mild flavor of trout can get washed out.
• Risks over-marinating – Trout absorbs marinades quickly, so soaking can overdo it.
• Not needed for cleaning – Rinsing then patting dry is sufficient.

For most preparations, simply pat trout fillets or whole trout dry before seasoning and cooking. The exception would be a quick marinade or brine of 30 minutes or less before baking, broiling, or grilling to help seasoning penetrate.

Do you need to descale trout?

Descaling involves removing the thin, papery scales that cover a trout’s skin. While some cooks choose to descale trout before cooking, it is not an essential step in most cases.

Here are the pros and cons of descaling to consider:

• Pros
  • Makes skin look more appealing
  • Allows fuller flavoring if seasoning under skin
  • May help skin get crisper when cooking
• Cons
  • Time consuming and tedious process
  • Can damage delicate flesh
  • Tiny scales soften during cooking

For pan frying or grilling whole trout, descaling is often recommended. But with fillets or baking/poaching whole trout, scales pose little issue. Weigh the benefits and drawbacks when deciding if descaling your trout is warranted or not.

What are the best trout recipes?

Here are some all-star trout recipes to consider trying:

Pan Fried Trout with Lemon Butter

Ingredients:

• 2 trout fillets or 1 whole trout
• Kosher salt and pepper
• 1 Tbsp butter
• 1 lemon, thinly sliced
• Chopped parsley for garnish

Instructions:

1. Pat fillets or whole trout dry and season with salt and pepper.
2. In a skillet over medium-high heat, melt the butter.
3. Cook fillets or whole trout skin-side down first until golden and crisp, about 3 minutes per side for fillets or 6 minutes per side for whole.
4. Remove fish to serving plates and top with lemon slices and parsley.

Baked Trout with Herbs

Ingredients:

• 2 whole trout, gutted
• 2 lemons, thinly sliced
• Fresh herbs like dill, thyme, rosemary
• Olive oil
• Salt and pepper

Instructions:

1. Preheat oven to 375°F.
2. Line a baking dish with lemon slices. Stuff cavity of trout with herbs.
3. Brush trout all over with olive oil and season with salt and pepper.
4. Bake for about 15 minutes until fish is opaque and cooked through.

Grilled Trout Tacos

Ingredients:

• 2 trout fillets
• 1 lime, juiced
• 1 tsp chili powder
• Corn tortillas
• Shredded cabbage, pico de gallo, avocado

Instructions:

1. Brush fillets with lime juice and chili powder.
2. Grill over high heat for 2-3 minutes per side until cooked through.
3. Flake grilled trout into bite-size pieces and serve in warmed tortillas with desired toppings.

Key points

• Whether to skin trout fillets or leave the skin on comes down to personal preference. Skin can add crispy texture and flavor, but some find it rubbery or fishy.
• Cook trout skin-on to get the benefits during cooking, then simply peel it off before serving if desired.
• Smaller trout around 6 to 16 inches long are considered optimal eating size for best flavor and texture.
• Gutting trout is recommended but not absolutely necessary if the fish is very fresh.
• Soaking trout before cooking is not needed and can make the flesh mushy.
• Trout can be prepared many ways including pan-frying, baking, grilling, and smoking.

Trout provides a canvas for all kinds of delicious preparations. Paying attention to a few key preparation steps when handling the fish can help ensure the best eating experience.