Uncle Harold came knocking with four brook trout, commonly called brookies, for me Monday morning. He left with a dozen duck eggs and we’re both happy with our exchange. You can clean trout in 15 seconds or less once you get the hang of it. I think brookies are the easiest fish there are to clean.
How to Clean a Brook Trout
You might or might not need a cutting board. I use one to make clean up easier but I don’t actually make any cuts on the board. It’s easier to put the board through the dishwasher than clean the fishy smell out of the counter.
Start with a small sharp knife. I used a four inch paring knife. Hold the trout in one hand. Please excuse my fingernails, this wasn’t the first trout I cleaned this morning, and we’ll leave it at that. I don’t rinse the fish before I clean them because it will make them slippery.
Start cutting at the anus (yes, I know…but it’s fine, you can do it). This will take a little pressure even with a sharp knife. Expect to use very little pressure. The tip of the knife indicates the starting point. Make the cut all the way to the top of the body cavity.
Slice up the belly with only the tip of the knife, all the way up to the gills. The knife will slide through like it’s cutting almost room temperature butter. This isn’t messy.
You’re going to make two cuts, one at the top and one at the bottom. You can slide your fingers under the guts to pick them up.
Make the second cut at the end of the digestive tract, slide your fingers under everything inside, and pull out. There will be little resistance. Wash the body cavity under cold running water. You’re done.
Source : alifeinthewild