[quote=Osbornfishing]Taking all of the red meat out makes a huge difference in how the fish tastes. [/qu
Taking the blood line out would be a better description over here !!
More than just the blood line, make sure you remove any of the red meat that is next to the skin. My Cajun buddy can fillet a redfish without getting any of that red on the fillet. I tend to fillet too close to the skin and have to remove that red meat afterward. Less of it on trout (and other fish) but the same concept applies. Keep only the premium white meat and you will enjoy the flavor much more.