Cleaning and boning fish for roasting in French style

       Why in French style, because as great admirers of aesthetics they widely use this method. Very convenient for roasting stuffed fish. Looks beautiful and impressive. For the first time I saw this method in the book of the famous French chef Jacques Pepin (Jacques Pepin's La Technique Complet). I was so impressed that since that time I use it  very often just change the stuffing.
For my post I used trout.
1) Wash the fish, trim off the fins and tail with kitchen scissors.
2) Take the fish firmly in hand and insert Your index finger into the opening of the gill, hook it and pull. The gill will come out with the guts attached to it. (Do not worry, you still will be able to wash the abdominal cavity).

3) Rinse the fish and Your hands, place on a cutting board and holding the fish flat by hand. With a sharp knife, cut along just above the backbone. Do not cut through, just follow the shape of the rib cage.

Then, sever the bone at the tail, pull up and remove the backbone completely.

5) Remove the rest of the bones with special twizer.

Now you can wash, pat dry and season the fish.

See:
Trout roasted with mushrooms and cheese stuffing