When learning how to fillet a fish, you may encounter a few smaller bones remaining in your fish fillets. Here is a break down of the tools and procedures for how to clean fish in preparation for the table. How to Fillet a Walleye “Pickerel” How to Fillet a Perch . What you do next is to remove its rib cage. 4. This is the ideal method for beginners learning how to clean a fish. Insert the fillet knife behind the pectoral fin and cut downward to, but not through, the backbone. Ronnie Garrison. Newsprint laid out on the cutting surface is helpful for soaking up the inevitable liquids that will spill out of the fish. Photos by fishing guru Geoff Thomas. If the latter is the case, you’ll need to fillet your fish. My Review: The Rapala soft-grip fish fillet knife comes in size of 4-inch, 6-inch, 7-1/2 inch, and 9-inch. Rotate the fish 180 degrees and do the same to the second fillet. Filleting a fish means to remove two large pieces of boneless meat from each side of the fish. Learning how to fillet a fish is easier that you think. When freezing your fillets, it is important to remove air from the storage compartment. Cut between the meat and the skin of the fish. Step 7. Scrape it out with a spoon or your thumbnail. Follow the backbone to the tail with your knife, stopping the cut before cutting through the skin at the tail. Make sure to sharpen your knife regularly. Freshwater and Saltwater provide a bounty of fish that are great for eating. Some people use a fish fillet board with a clip on it to hold the tail firm while they clean the fish, but I think it is easier to clean the fish with the head on, on a flat surface. The skin can provide a more robust flavor and is preferably left on when smoking or roasting a fish whole. It is also important to rinse your fillets with cold water and dry with a paper towel or cloth before storing your fillet. Here is a break down of the tools and procedures for how to clean fish in preparation for the table. Collect the guts, heads, and scales, and discard them properly. Discarded scraps and carcasses go in the trash bag, your fresh fillet’s go into the clean bowl. a fresh salmon (This technique could be used to fillet other fish, but we have not caught any on which to try it.) a fillet knife (If you have two, we use one to scale the fish and one to fillet it.) After roughly 90% of the scales are removed, rinse and wipe down any loose scales stuck to the skin. Fillet. Lay your knife flat and work it back and forth against the grain of the skin to separate the skin from the fillet. This works best for fish that have no or very small scales such as trout. Turn your knife toward the tail so it lays flat against the backbone. Today, we show you how to fillet a blue fish! Ben is an avid angler who also has a passion for hunting and the outdoors. Use fresh fish … Rinse fish in cold water and wipe down slime and debris, Step 2. This cut should stop right before getting to the tail. Remove the head if you like. Fried fish fillet. Run your finger along the middle of the fillet to find the bones and use pliers to pull them out. How To Skin A Fish Fillet : De Boning Fish Fillets: Fish skins can be removed without risk of cutting the fish skin by holding the knife still and moving the fillet from side to side instead of the knife. More folks are injured using dull knives as they use lots of extra force when working on the fish. How to clean and keep your catch Cleaning a Fish Many anglers like to simply clean the fish and cook it whole.  X Research source In order to eat your fish, you need to learn how to clean your fish. This thawing method typically takes 30 min to an hour. Now, cut between the skin and the meat, using a slight sawing motion with your knife, if necessary. You can use quicker defrosting methods, however you run the risk of cooking your meat prematurely. Periscope: GetReelBassFilleting Fish How-To If you are unable to keep your fish alive, or you are fishing for Trout or Salmon, make sure to gut your fish right after you catch it and store it in a cooler. Cleaning a mackerel is quick and simple, even if you rarely work with whole fish. For your typical skinless fillet, you can skip scaling your fish. These short videos are helpful, enjoy the viewing…. Once you have a clean fish, the next step is to cook it. After you’ve processed and stored your catch, you’ll eventually want to cook it. Work the blood sack back and forth until the blood has drained completely. Some people use a fish fillet board with a clip on it to hold the tail firm while they clean the fish, but I think it is easier to clean the fish with the head on, on a flat surface. In this case, the right knives.. A large, firm-blade knife made for filleting is the first one we’ll be using today so make sure you have this in your arsenal. Thanks for watching and subscribing! 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