Step 1: Hold the fish on it’s back and make a cut just behind the anus to the backbone, being careful not to cut through the bone.
Step 2: Turn the knife and cut all the way to the gills right along the backbone.
Step 3: At this point, the belly and air bladder can be pushed out of the way.
Step 4: Proceed just like you normally do by cutting the meat behind the gills to the backbone and then running your knife along the backbone toward the tail.
Step 5: Without cutting the filet all the way off the tail, flip the meat over and run your knife inside the skin.
Quit fighting those rough air bladders and make quick work of trout, reds
Fish cleaning can be a chore, and probably the most-frustrating part is working with those tough air bladders.
This guide trick to fish cleaning, which works for trout and reds, solves that issue by bypassing the belly altogether during the cleaning process.
With a little practice, you’ll soon be cleaning fish much faster and be the envy of your buddies who will still be fighting their fish while you’re showered and cooling off in the camp.
Andy Crawford has spent nearly his entire career writing about and photographing Louisiana’s hunting and fishing community. While he has written for national publications, even spending four years as a senior writer for B.A.S.S., Crawford never strayed far from the pages of Louisiana Sportsman. Learn more about his work at www.AndyCrawford.Photography.
