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Boned Whole Trout
Backbone, pin bones, ribs, viscera, and gills are removed. The dorsal fins, tail and head are retained for a natural, "fresh-catch" presentation at the table.
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Boned, Head-Off
Especially attractive and versatile, this cut has the same features as our Boned Whole Trout, with the head and the gill plates removed as well.
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Butterfly Fillets
This cut has no fins and no tail as well as no bones. The Butterfly is elegant when stuffed, baked, or fried. It may be cut in half for lunch portions.
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Fillets
The traditional favorite of all the cuts is our boneless fillet. The colorful, speckled skin remains on the outer side - for trout "character."
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