Skin in the game

By Steve Bain

Feb 29, 2024

**Step 1:** A very sharp filleting knife is a useful tool when filleting rainbow trout as their flesh is very delicate. In this case the trout is gutted but not scaled.

Not every fish fillet needs to be completely skinned or lose its tail, says our home butcher STEVE BAIN.

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The idea with this version of a fish fillet is that having the tail still attached to the fillet lets the diner know that the skin is attached to the other side.

The fillet is presented on the plate, flesh side up, and the eating methodology involves using a knife and the edge of a fork to separate the beautiful, delicate fish flesh from the inside of the skin.

Most diners will leave the skin on the plate, however, there are techniques that crisp the skin for those that love the crunch (this concept has been covered in previous editions).

I’ve used a rainbow trout for my demonstration.