Speckled and white trout are soft-boned and delicate-fleshed fish. Fish-cleaning expert Ricky Richoux of Slimeslingers Professional Fish Cleaning uses the F. Dick Stiff blade for cleaning the fish and the F. Dick Flex to remove the skin from the fillets.
Cleaning cuts are made with multiple short, gliding strokes. Ripping down the length of the fish to remove a fillet with a single motion reduces knife control and leaves excess flesh on the bone. If sawing is necessary, the knife needs to be sharpened.