How To Prepare and Serve a Trout 

I’m an engineer by trade but to see a skilled person good at their job is a pleasure to watch bravo

No criticism at all; just information. The Test is one of the fairly few chalk streams in the UK - that means that the water for it comes out of natural springs in the chalk hills where the stream originates from. That leads to highly “filtered” water which in turn means a clear, clean stream allowing a lot of natural weed growth. I’ve fished the Test a few times and it’s a very interesting river. The majority of the fish (certainly in the beats that I fished) were not natural to the river but rather “grown” in trout farms and introduced to the river. It’s a very beautiful river and countryside but surprisingly easy to fish, by which I mean that the banks are generally well manicured with regular low bush behind which to crawl and hide. The river and its let’s are fairly wide - all of this makes casting and moving quite easy. By contrast, I fish weekly in season on the River Teise in Kent. It’s water comes from the Bewl Bridge reservoir and it flows through a lot of farmland. Therefore, it is very susceptible to mud flowing off the fields after rain. Generally, you can’t fish until you’ve had 3 or more days dry weather. It’s a complete opposite to the Test - the banks are generally in-manicured with lots of overhanging bushes and trees. In many places, it no more than 2m wide. You have to be really flexible on casting and getting access to the more hidden parts. The river has both brown and rainbow trout. Unless impossible, you return the brown trout but keep the rainbow. I eat my catch the same day or day after latest. My favourite way is to keep it simple. I gut but don’t fillet the fish. I fill the cavity with herbs (the local wild garlic is superb for this) and then slice up 1 or 2 lemons. Season well and then wrap it in foil allowing some air to stay inside the tightly crunched envelope. Generally, 30 or 35 minutes at 180 degrees. Take it out; allow to rest still sealed in the envelope for a good 10 minutes. Then open up and gently peel away the skin and you can lift out whole chunks of the trout meat. A worthy tribute to a great fish

what an incredible gift from that customer, and what a great gift back in the form of that dish! also what a life for that trout. homie went out in style.

Why is this channel so small i dont get it, wonderful job guys respect the animal that gave us his life for us to consume greetings from Atlanta Ga.

Damn my boy thats a hell af a beautyful fillet! I love how you show what you do regardless of what you do. Very inspiring for me. Im a home cook but im so curious for what you do at Fallow. I love to see head chef plate. All just so calm and proffesional. Keep it up guys

When I see someone taking tweezers and pin-boning the fish, I give a thumbs up!

Wow looks yummy

It's a cook book!!!! A cooook booook!!!!!

Nice work it looks delicious

Seen a lot of filet videos,however none have ever mentioned the bloodline. Makes all the difference in the end product

Amazing content

Trout is such a fine fish. Pleasant to catch and delicious to eat. The roe is also wonderful.

In 1:46 the dorsal aorta was still in and in 3:15 it was already removed x'D

Blessed vid thank you king

I've recently been watching some of your videos and I like that you show what it is like to cook on that level in that sort of environment, and that it has this live and real feel to it as compared to a safer studio environment. It is way more authentic. The only thing I wish you would take more care of is how you handle some of the tools and ingredients. The guy filleting the fish using the same cloth to wipe the cavity, his hands, the knive all in one go after getting rid of the gut and the guy plating, touching the spoon on the front end 3 times, then scratching his head to touch the spoon again. I know this is how it is sometimes, been working in kitchens myself. Sometimes you need a bit of a reminder. Keep up the good work otherwise.

when im doing prep in the restaurant fish is almost always the furst thing i do cause fish is the freshest thing u get in the morning and i also want to be done with it:D

Noooice 🤩

Why did he wipe the skin with the bag he just used to pull the guts out?

Awesome job Sir. Is it a gyuto you use?

Top notch thumbnail.

The skill and passion is amazing. That said - not sure why they keep on pushing rapeseed oil - it is clearly inferior to olive oil - not everything needs to be local.

In Shotesham Park the river splits into two channels which rejoin just above Shotesham ford. The pool here is a popular location in summer time for paddling, swimming and fishing. ?

I just might buy a whole fish

tbh, ive seen many experienced fisherman removing insides and heads far more quick and efficient. Rince that with water (insides)

MAP gas is fastest / hottest. Yellow bottle in the US is MAP on the torch

So random that this fish is from the river Test...my friend's dad has one of the licenses to fish there right now and we're going there on Saturday 😂

f me looks so good

This was Shohei Othani last night serving Mike that 3-2 slider

green tomato paste!

Is it a normal thing for the posh restaurants in the UK to cook customer's catch or game? I've heard that during the war, when rationing was on, it was quite common for someone to take down a phaesant and bring it to a restaurant for cooking and serving.

Manuel neuer prepping a fish

How to: - Catch - Whack - Clean - Rest - Dress - Cook - Eat - Repeat

When you’re cutting its guts out do you have to cut all the way to the bum?

Why dont you remove the guts from the gills, You can take everything out without cutting the belly and risking spoiling the fish.

trout taste like mud because they are swimming in water with high algae content. best to fish these rivers in early spring rather than late summer to miss the bloom.

Am I the only person who hates the LPG taste of blow torched food? I can always tell when a torch is used.

Made a mess of the gutting and filleting.

What brand knives do you guys use?

Why wouldn’t you scrape out the bloodline

Does this hurt the trout?

Bud you need a lesson from trout fishermen in pa or wva.

That’s how you catch a trout

He made just 2 napkins from that beautiful big fish….

Shame on you, you forgot to pluck out the cheeks...it's the pearl of a trout!

Is this trout from Amerika ? Apparently Europe eat more trout while in US we eat Branzino which comes from Europe

All I can say is overdone trout,just fry and season it.m8😂

You doing fish first time 😂😂

Never seen a person butcher a trout this bad.

Trout are known for bottom feeding? That's not right. The entire reason that fly fishing is a preferred method is that they prefer to feed on the surface. The way you make your trout taste best is to cut the gills and get as much of the blood out as possible as soon as it is caught and get it straight onto ice.

4:25 - "you could eat it raw." Really? River trout?

grilled fish with head attached a lemon over this junk anyday

Yea just what I want Mapp gas residue on my fresh fish YUCK

Oh lol trout is basically an invasive species 😅

Have we all gone insane? This dish probe costs 100.00usd for 6 slices of farm raised trout slathered in sauce.

Couldn’t imagine only a few fishing that river.. we stock them in the states for anyone with a license and trout stamp to harvest them. What taste like mud?? Y’all really have no clue what you’re talking about. They’re predatory fish, they won’t taste like mud😂😂😂

Do not eat any freshwater fish raw

STOP!!! Less is more.

Lost too much meat on that when you romoved the head. Good effort but rushed.

That's disgusting. He did not even washed and cleaned his cutting board. Everything was smeared on the cutting board, never wash off the inside cavity. You should watch how Japanese butter their fish.

Waste of time gutting and removing head, just to filet it…amateur

I would hate it to be served a fish in that way. Just get rid of the intestines & scales. Leave the fish as is, fill it´s belly with fresh herbs and a bit of salt and fry it in some butter. Done! I´m not a baby, I don´t need mom to fillet it for me. And it´s easier when it´s cooked anyway.

Poor fillet job

new

i thought tom hanks cooking a trout

and this is why you let fish mongers prepare your fish and chefs cook it

Looks like this dude is gutting a fish for the first time ...

Trout is crap, it tastes like soil no matter how its prepared, a fish for the peasants. x