When it comes to trout, we must keep in mind that under this name are hidden several species of fish, grouped in the Salmonids family. In the shops you can find rainbow trout, gray trout, hybrids between them, as well as Ohrid trout and even salmon trout.
Trout are extremely tasty fish, with delicate meat, which determines their wide culinary application. But before you cook a oven-baked trout, grilled trout or trout soup, you need to clean the fish.
Although trout have very fine and small scales and many people choose not to clean them, we recommend that you remove them. The first step in cleaning trout is to hold the fish's head firmly and scrape off the scales with a knife, moving it from the tail to the head.
After scraping the scales off, rinse the fish thoroughly with water. Using a short but sharp knife, make an incision in the trout's abdomen from the tail to the gills, while being careful to cut only the skin without its insides.
Then carefully remove all of the intestines and other entrails and rinse well under running water. Be sure to remove the dark line that extends along the spine, otherwise you're risking the cooked trout to have a bitter taste.
