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This simple method of boning a trout takes a little practice, and a thin, sharp knife. When done right the result is a boneless piece of fish that offers a pleasing presentation, no matter how you ...

Trout, with its delicate, flavorful white flesh, has found its way into a variety of dishes at restaurants and on dinner tables in Lancaster County. Chefs say it’s tasty pan-seared as a fillet, or ...

Add Yahoo as a preferred source to see more of our stories on Google. The main reason to fillet a trout (instead of gutting it) is for better flavor on the plate. How do you fillet a trout? To be ...