How To Fillet A Speckled Trout (Step By Step Tutorial)


Want to learn how to fillet a speckled trout the quick and easy way?

In this video, we’ve got Capt. Mark “Hollywood” Johnson from cleaning up one of the trout we caught during a trip with him.

You’ll learn how to clean trout, as well as how to remove the skin and bones so you don’t have any surprises during dinner.

Check out the video below!

How To Fillet A Speckled Trout [VIDEO]

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Before starting the process, make sure that you have a sharp knife, as that will make this job a lot easier.

Now, here’s how to clean a seatrout, step by step:

Step 1: Cut the trout diagonally behind the head.

Cut down to (but not through) the backbone.

Step 2: Slide the knife toward the tail parallel to the backbone.

Keep the knife blade down so you don’t miss out on meat along the stomach, and stop cutting right before you get to the tail.

Be sure to not cut through the skin, as that will make the next step much harder.

Step 3: Flip the fillet over and skin it.

Slide the blade parallel to the table between the meat and the skin.

Keep the knife handle off of the table so you can get as close to the skin as possible.

Step 4: Do the same thing on the other side of the fish.

Repeat steps 1-3 to get two skinless fillets.

Step 5: Remove the rib cage.

Slide your knife underneath the rib cage at an angle to remove the rib bones.

Step 6: Remove the top of the rib cage

Cut out about 3-4 inches up the bloodline to remove the rest of the bones from the fish.


inshore trout spots

There you have it!

The easy way to clean a seatrout for a delicious fish dinner.

Have any questions about filleting trout?

Let us know down in the comments!

If you’re in the Florida Keys and want to book a trip with Capt. Hollywood and his crew, you can find them at

And if you know someone who wants to learn how to fillet trout better, please TAG or SHARE this with them!

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Captain Vincent Russo
2 years ago

Check out Don’t Just Do It! Do It Right!

2 years ago

What technique do you use to keep your knife that share?

Guy LeVeille
2 years ago

Thanks for the tip Capt! Is the process similar for Snook and Reds?

Steve Rackas
2 years ago

Is the skin tasty?

2 years ago

Thank you!

George Layton
2 years ago

Excellent quick course Hollywood, thanks !!! You could be a Surgeon for Sturgeon with that talent !!! Doc Hollywood !!!

Pat Ogletree
2 years ago

Thanks for sharing this! I’ve been thinking about keeping a fish or two but I feel bad about butchering them up and making a mess out of the filets. I’ll have to give it a go if I gut hook one and it won’t make it.


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