how to fillet a large fish
January 28, 2021
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how to fillet a large fish

3. With the skin goes the scales. The glove comes in handy here, considering how slippery the filet is at this stage. Once back on shore, your catch needs to be processed as quickly as possible. $("#date2").html("

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"); data : dataString, Use a sharp fillet knife, always cutting away from yourself. I love fish. var timezone = jstz.determine(); Starting from the head, you’ll cut along the entire back of the fish, cutting down to the central fishbone using a knife. This article is reproduced with permission of    As seen in the section here on small fish, the skin can be sliced cleanly off the flesh. Begin at the top, where the head used to be and cut along towards the tail. Butchering the fish onboard is seldom practical. Some are manual, some are electric. Buying a whole fish is the perfect way to feed loads of people at once or a great method to save money if you plan to eat it regularly. The tools for filleting fish are simple and easy to find. Thread a rope through the fish's mouth and out of its gills and let it bleed out into the water for a few minutes. In the case of stripped bass, the backbone and ribs run along the center of the fish and there is a fillet on both sides of the backbone. $("#major3").html(" " + data[1].major1); Whatever you do, don’t take the remains to the local boat ramp or beach and dump it. Fillet knives are specifically designed for cutting fish and removing bones. Neither scaling nor removing the head is necessary. To complete the removal of the head, flip the fish over and cut on that side from the same spot behind the head down to the location behind the pectoral fin. Fish is great. A fillet knife would smoothly move along the fish’s backbone and even under the skin. Holding it in place with the glove, insert the knife between the skin and the flesh at the tail end. You guide the knife just outside the rib cage and work from front to back. You should consider having a pair of scissors on hand as well, as they are probably the most effective tool for cutting the fins off the fish. } You could use a large knife, but the 7-inch may be your best bet. success: function( data ){ Learning how to fillet a fish can be an adventure in itself at first, but now you have some proven techniques to do it the right way. Next, cut along the other side of the same fillet. To gut the fish, cut it along the bottom, starting at the tail and moving forward to the head. Staying above the rib cage results in obtaining a clean fillet. As mentioned earlier, knowing how to fillet a fish—especially small ones—with an electric knife can come in very handy. Finally, take out the pin bones from each fillet using tweezers. Before going over the details of how to fillet a large fish, we should discuss the fact that there are various methods of processing fish. Start your blade on the inside of the fish near the head. You butcher it of course! Buy a fish with firm flesh that springs back when pressed; eyes should be shiny and clear; and it should smell like the ocean, not fish. There are kits out there, and they might have two fillet knives, perhaps one 7-inch and one 9-inch. Save my name, email, and website in this browser for the next time I comment. The small things can make a difference in the ease of the process once they are learned. You can then thrust the knife from the top position where you’ve been cutting to the bottom on the same side. Also of critical importance is the length of the blade. Using the center of the blade, make a sweeping, gentle cut from the top of one side from front to back. The electric knife is especially efficient with the smaller fish if you have a large mess of them to fillet. $("#date1").html("

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"); This is a process and, like any other skill, will improve each time you do it. Even the backbone can be cooked or smoked and yields some particularly tasty meat. So, if you haven’t already gained this knowledge, we’re going to inform you how to fillet a fish. But WTF are you supposed to do with a whole freaking salmon? Having said that, carrying enough saltwater ice to chill a marlin – or other large fish – will obviously be problematic on a small boat. But don’t forget to have some of your catch fresh (or newly frozen), too, choosing some of the better cuts and using different recipes. You'll find the bones running along the middle of the fillet at the head end. } }); When you reach the bottom of the fish, make the final cut to remove the fillet. ​© Incomestorage. Use short strokes and gently pull the flesh away from the bones at the same time. Then cut the rib cage out directly, having it on the upside and cutting under it while using upward pressure against it. Hundreds of crayfish lined up neatly alongside fish. Bleed out the fish, if it is a fresh catch, to preserve the meat. Unlike the cut described for preparing whole fish, filleting fish requires you to cut the fish behind its gills and pectoral fin, but only to the rib cage. { }); All information © 2021 The Fishing Website, Raymarine YachtSense modular digital switching, West Coast Freshwater Fishing Opportunities. If an extra large fillet, slice into more manageable pieces at an angle of thickness 1 -2 cm. Some people use a knife for this, but there are fish scalers that make the job easier and faster. When going on any fishing trip, you need to have some way of keeping your catch cold so it will not spoil in the hot weather, as well as serving to start the flesh-setting process prior to butchering. March 2018 - Adam Clancey Corrosion-resistant blade coating should be in your kit to keep those knife blades in great shape. Turn the knife horizontally, and using the backbone as your guide, cut all the way down to the tail. It eliminates a few steps, making the process faster. When it comes to eating large fish, there are many ways to enjoy it and, of course, it can be shared out with family. This website uses cookies to ensure you get the best experience on our website. var year=mydate.getYear(); Get a really sharp fillet knife. Make a shallow incision with your knife or scissors under the fish's gills, and snap its head backwards to break the spinal cord. // The type of request. It is not unusual to end up with some very large fish to deal with while fishing, including marlin, hapuku, kingfish or big tuna. year+=1900; First detach the head of the fish with two slanted cuts behind the gills. This cut of fish tapers in two directions: from the thick head-end down to the skinny tail, and from the meatier dorsal portion down to the thin flap of belly meat. If you want to scale it, we suggest doing it before gutting as it may be firmer and less slippery. $("#minor2").html(" " + data[0].minor2); $("#major4").html(" " + data[1].major2); A good way to add some extra cooling elements is by adding a bunch of plastic drink bottles filled with frozen water to the salt ice. Now take the fillet and warm it up in the Microwave and put it between two pieces of bread with tarter sauce. While the results can vary widely, according to the smoker and fish species involved, as well as how well it’s been looked after, it’s still pretty tasty. Hold fish head down firmly and place blade behind the head and gills. The fresher the fish, the harder it is to get them out. Heat oven to 375°F. 2. With the knife blade pointing away from you and across the body of the fish, begin to cut toward the head (or at least where the head used to be). Skinning the fillet is done as with the traditional knife, but the electric knife tends to do the job faster. Repeat on the other side. $("#major2").html(" "+ data[0].major2); Top 10 Revealed, 15 Essential Fishing Tools That Every Fisherman Should Have. Ask the fishmonger to scale and gut the fish, then use these techniques to fillet any kind of round fish, such as striped bass, shown here. Also, the larger the fish you’re filleting, the larger the knife you’ll need. }); A good way to add some extra cooling elements is by adding a bunch of plastic drink bottles filled with frozen water to the salt ice. It sounds like a rustic fish market, but it's not. Yum. There are a few dos and don’ts. $(document).one("ready",function(){ Applying downward pressure with the flat side of the blade and cut along the place where the skin and flesh meet until it is all separated. This makes a very good fish sandwich. Re-publishing elsewhere is prohibited. Hide Images. The rib cage on that side is cut out the same way. $.ajax({ $("form#caldata").submit(); For large fillets from an 8-pound fish (like the ones featured in this blog) in a standard poaching pan, you will need around 12 cups of liquid. This is best done over the side of the boat, with the fish securely tethered by the tail, or there will be a big mess to clean up later. }); I suggest starting off with a bit of raw fish – especially if you’ve caught a tuna or kingfish – then mixing up the cooking techniques with what’s left. Proceed as for the first fillet. dateFormat:"dd-M-yy", At the stores where I shop, a serving of salmon fillet costs around 4 dollars. -With the tip of the knife, use gentle sweeping motions to gradually cut the fillet away from the body, working from the backbone to the belly. $("#caldata").submit(function(e){ The concept behind designing such a tool is to offer more control to the users when they fillet the fish. pound mild-flavored fish fillet, about 3/4 inch thick 3 tablespoons butter, melted 1 tablespoon lemon juice 1/4 teaspoon salt 1/4 teaspoon paprika Steps. After taking the head off, you can use the electric knife to cut straight back through the rib cage. Use the backbone to guide your knife. The final step would be to flip it over and repeat the process. Marlin and broadbill can be eaten like steak and are very tasty. This is some unpleasant work with plenty of bacteria involved, so use some rubber or latex gloves. As fish is delicate, it is essential to know how to prepare it with the utmost care. Having said that, carrying enough saltwater ice to chill a marlin – or other large fish – will obviously be problematic on a small boat. Ideally, you will use a fillet knife. Next, cut the fillet from the bottom with the tip of the knife up to the dorsal level. New Zealand Fishing News Other parts, such as marlin bills, can be sawn off and dried and mounted – and toothy jaws can be impressively mounted, too. Rinse the fish body thoroughly before proceeding. In this episode of "Chef in a Minute" we will show you how to fillet a large fish fillet. Buying a fish whole almost always means a cheaper, fresher meal, but how do you turn it into dinner? $('#date_time').datepicker( Rest the knife on the backbone and draw it down, listening for the knife pinging along the bones, repeating until you begin to get underneath the fillet. dataType: "json", Pull up the fillet as you continue to slice toward the tail. You could apply the same process of how to fillet a fish to small fry or trophy winners, but another method may be a better alternative for you. Slice just behind the head, angling down to a point just behind the pectoral fin. For instance, bleeding out a fish shortly after it dies helps keep the taste and texture of the fish at its best. Write CSS OR LESS and hit save. Do this repeatedly, and with a fast … What’s the Best Fillet Knife for Saltwater Fish? To be honest, there’s more if you want to be a pro about it. There’s an art to creating a fillet. Arriving at that level is achieved by at least a little training and more than a little practice. If you can bury it on your property, do so, as it makes great fertiliser for your soil. 6. Basically, you need cutting tools. And be sure to use a cut-resistant glove for filleting. It’s unlikely you’ll have a chilly-bin capable of holding a fish much larger than a metre or so in length, but an insulated bag can easily be stored until needed. Place the tip between the meat and ribs and slowly work your blade towards the tail. 4. Your water and lemon juice or wine amounts will depend on how much liquid you need total. Most big fish can be processed in sections, with the prime cuts – such as the loin – processed into smaller meal-size quantities. Also, you will need quite a few large storage containers and a big freezer or chiller. Smoking fish is a great way to prepare your catch for the table, and the Kilwell Sawdust Selection Pack helps you do exactly that. But, you can buy a whole salmon when in season for a measley $10, yielding 6 or 7 large servings. If you don’t like eating scales, then scaling would be a must. What does MPI do with confiscated seafood. url: 'https://www.bitetimes.fishing/cgi-bin/fishing.cgi', $('#loadingmessage').hide(); // hide the loading message Turn fish … Sea bass usually have five or six but you'll find more in a bigger fish such as salmon. Keeping the pressure against the spine, slice along the side all the way to the tail. A wide array of fish knives with various cutting edges exists - but the most common ones are fillet knives, large serrated knives and those designed for cutting tuna. $("#major1").html(" " + data[0].major1 ); The great thing about this is that they process your whole fish and deal with the remains. You can fillet a small fish with a larger knife, but it’s hard to fillet a large fish with a small knife. For example, tasty flesh can be found around the heads of large fish such as hapuku – particularly their meaty cheeks, which are a real delicacy and worth the effort of removing. Catch a fish. Remove the fillet by stroking the knife under the fillet from the mid point of the fish, towards the head, then remove it from the frame. document.getElementById('date_time').value= date ; But it’s worth it if you love eating fish. To scale the fish, you need to place a dull fillet knife (or a sharp one if you do not have more than one) near the tail of the fish and run it down the skin toward the head. 5. Always keep your hands behind the blade. Dozens of shellfish and paua sprawled out on tarpaulin. ).datepicker("getDate"); While catching a fish can be as simple as casting out a line with bait and being patient, filleting a fish takes a little more finesse. This is done by opening it under the gills, pulling the head back until the spine snaps, then running a rope into the mouth and out the gills. A radio call to many weigh-stations will set the wheels in motion, especially if you want a commercial smoker to smoke your fish. How To Fillet A Fish: Step 4 Lay the fish on the cutting board or some type of flat, hard surface. It’s good to have a knife-sharpener also if you’re going to do a lot of fishing and hopefully a lot of fish processing. Handling the fish properly, gliding the knife along its length skillfully, developing a feel for this, and harvesting the most meat possible all go into this art form. Smaller fish require a smaller knife. With the tip of the knife, cut down the length of the fish, just through the skin and along the backbone. The wings of big fish can be roasted or smoked, too, and are juicy and delicious. One of the most important matters in processing is getting it ready to fillet. Grasp the fish by its mouth and place the knife’s blade behind the fish’s gills and cut inward and downward towards the head until the blade reaches the backbone. Recently, writer Adam Clancey was asked by a mate, “Where do you get a marlin smoked in Auckland?” – which inspired this article. Knowing the correct process to fillet a fish can make the difference between getting barely enough meat for a side dish and harvesting enough for a fish feast. Depending on the fish, a large coral trout say, don’t forget the wings, Cut … This will allow the oil to soak out onto the plate as Bass as more oil than Bluegills and Walleyes. When butchering your catch, make the most of the other sources of good meat. But buying a fillet of salmon gets expensive! var montharray=new Array("Jan","Feb","Mar","Apr","May","Jun","Jul","Aug","Sep","Oct","Nov","Dec"); Fillets from large Cod are a real joy, and extremely versatile. Fortunately, smoked fish pate, smoked fish pie and smoked fish salad provide good alternatives to straight smoked fish. Keep the knife as close to the bones as … Sharp cutting tools. This allows the blood to flow out completely, a vital step toward learning how to fillet a fish. 4. This allows the blood to flow out completely, a vital step toward learning how to fillet a fish. { This is done by opening it under the gills, pulling the head back until the spine snaps, then running a rope into the mouth and out the gills. Just behind the gills and pectoral fin, make an incision down to the backbone. $(function() Scaling the fish is not an absolute necessity if you’re filleting it. Of course, you may prefer to eat the skin and don’t want to remove it. var month=mydate.getMonth(); Having the proper tools should help bring out your talent. Just take a look at a fin fish fillet. The other side is cut along the spine. Once you have made the decision to keep a large fish, you should dispatch it as quickly and humanely as possible, as this reduces the stress-induced chemical by-products building up in the flesh. Using a flexible fish filleting knife, cut down the central line until you come into contact with bone. Kitchen Tip: Latex gloves will keep your hands from smelling fishy Easy, just do a little fish origami. Next, flip the fish over and repeat the step of slicing along the spine, opposite side, again thrusting through to the bottom once behind the dorsal fin. However, as the product’s rather rich and often involves large quantities, you can get over it! Fillet knives are used everywhere for both commercial and domestic purposes. 1. At the same time, pull up with your gloved hand on the meat as you make your way down toward the bottom and tail with repeated strokes. As you go, put pressure on the spine with the flat side of the knife to keep track of where you are. With this quick and easy to follow video guide you too can carve out a delicious fillet or two in no time under the guidance of our expert mongers! $("#minor4").html(" " + data[1].minor2); Hold the fish by the tail. Once you reach the point behind the dorsal fin, know you have reached the end of the rib cage. dataString = $("#caldata").serialize(); $('#tbodyid').html(''); // Clear #tbodyid div Fish City have produced another fine boat which is perfect for inshore fishing.... more >, Herb Spannagl investigates the effects of UV on trout lures, and concludes that adding a UV coating to lures can be an effective way to catc... more >. 5. It is important to be prepared to deal with this scenario, not only to keep the catch fresh, but also out of respect for the fish you have taken. Now turn the fish over and, if you are able to, hang the fish’s head over the side of the board to allow the main body of the fish to be flat against the board. At about the center of the spinal column, you can pull the fillet up to release some of the bones that stick up into the fillet, then continue to slice till you get to the base of the fish. These knives are designed specifically for aiding people to fillet a fish. You may like to release the large fish caught, but sometimes this is simply not practical or possible, and anyway, at the end of the day many of us go fishing to catch a feed of fresh fish. if (daym<10){ daym="0"+daym;} This originally appeared as “Fillet a Fish” in the June 2020 print issue of Experience Life. To fillet a fish, lay it on its side on a flat surface. type: "post", To begin, lay the fish on a clean cutting board. }); If you don’t have an insulated bag, you can slow the spoiling process by covering it with wet towels (keep in mind that the lighter colours reflect heat rather than absorbing it) and/or keeping the catch out of the sun. One step some consider essential is removing the scales from the fish. Yamaha has just released what it is calling its most feature-rich v6 outboard ever. Cut as you did on the first side, back to the tail. Take your Bass Fillets and put them on a plate and put them into the refrigerator over night. $(function(){ We asked a chef to show us how to filet a fish, and we filmed it for good measure. Insert it in a position parallel to and alongside the spine on either side. The first step would be to cut from the top to the bottom, just behind the head and the gills. The approach is to put the knife in behind the head and push the blade along the spine backwards toward the tail, cutting through the rib bones. e.preventDefault(); if (year < 1000){ Using the larger knife for large fish is probably stating the obvious. … The knife is now flat with the cutting edge facing the tail. Pull out all the guts and dispose of them safely. Please enable JavaScript to use this form. Next, bleed the fish by cutting it across the throat. To take the skin off, begin by holding the fillet by the tail, skin side down. Salmon filleting can be done on fish with the guts in, or on a fish that has been cleaned previously. If you want to cook the fish as fillets, all you need is a cutting board, a long knife and pliers to remove the bones. Separating the skin from the flesh is done by lying the filet on the cutting board with the skin side down. } To skin your fillets, cut downward to the tail skin near the end of the fillet, then push the blade toward the front of the fish while holding the tail skin with your free hand. Then, cut with the tip of the knife alongside the spine from the back of the head to the tail. A cut-resistant glove is important to protect the hand that’s holding that slippery fish. On larger fish in the 30-60lb range the depth of the fillet (from belly to dorsal) can be quite deep and here is where a 9-11″ lo… Midway along the fish, place the knife down and through to the underside of the fish, and then run the knife along the whole fillet, to the tail. Slit underneath the ribs with a fillet knife to separate the bones from the meat. Cut with just that tip of the knife straight toward the tail of the fish until you reach the back of the dorsal fin. However, some body parts are not suitable for the table, and getting rid of this waste can present some problems. The large catch is then zipped into the bag, with ice and frozen bottles added. A sturdy blade is valuable it will make it easier to cut through the rib bones especially on larger fish. Continue running your knife through the fish and create your first fillet. You have entered an incorrect email address! $("#minor1").html(" " + data[0].minor1); Scaling the fish is not an absolute necessity if you’re filleting it. So Jamie's got some simple methods to cut it and create different portions for any occasion. Fishmonger Matt's top tips for filleting fish: So what can you do to guarantee an even cook? document.getElementById('tzone').value= timezone.name(); You could also freeze it and take it out on your next trip, or drop it off at the tip. Most fish will be good in a freezer for three or four months.). Cutting the fins off with a pair of scissors can be done before filleting, but the truth is that the fillets can be removed without cutting the fins at all. Soon, you should be producing fillets that will make you proud. The right way to fillet a fish. $("#minor3").html(" " + data[1].minor1); 4. Grant Dix... more >, The remoteness of the Mainland's West Coast has ensured its rivers and lakes have remained both productive and pristine, offering plenty of ... more >, Mainland angler Dylan Booth shares some of his best memories from fishing his local water – the Taieri River.... more >, Sam Mossman reviews the FC 465 CC, and has no complaints. Keep an eye out for sharks though, as you don’t want the taxman taking your catch. Place fish on cutting board, locating the gills and side fin. Flip fish over, and repeat on the other side. A round fish by definition in culinary school is a fish that swims upright through the water, with eyes on either side of it’s head. With a nice fillet, now feel the pin bones that are left and remove, leaving a great fillet free from bones. Keep working outwards in this manner until the fillet is removed. Finally, in learning how to fillet a fish, you should make sure to bring a set of tweezers or a boning knife to pull out those thin bones that may remain after the fillets have been removed from the rib cage. CTRL + SPACE for auto-complete. Repeat this action on how to fillet a fish on the other side. Quality chilly bins will keep ice frozen for days. This cut would go to only about half the thickness of the body, not all the way through. The pleasure of eating a fish fillet may be surpassed only by eating a fish fillet you have filleted yourself. Remove the second fillet from other side of the backbone in the same way. When learning how to fillet a fish, technique is important. The keys to filleting a fish are to take your time and use a very sharp knife. (A vacuum sealer is ideal for this purpose; once sealed, date the meat and freeze it. Stay safe and enjoy some of those fish you catch! var mydate=new Date(); Any awkwardness or errors should not be a reason for discouragement. $('#loadingmessage').show(); // show the loading message. var daym=mydate.getDate(); If you just cut smoothly, the knife will take the path of least resistance and not cut into the rib cage. Cut a small incision across the tail. Be … Those who do it well seem to do it effortlessly, but it’s not like that in the beginning. The payoff lasts for the rest of your life. Grease bottom of rectangular pan, 11x7x1 1/2 inches. If doing the butchering yourself, you will need a good working area, including a great bench, some serious knives and even a hacksaw to process your fish. var date=(daym+"-"+montharray[month]+"-"+year); 6. Like many fish, they are best just seared and served relatively rare. For example, in this next step try using the tip of the fillet knife. minDate:new Date(2007, 1 - 1, 1), At least a portion of big fish, such as marlin, will usually end up smoked. And use a sharp fillet knife for large fish fillet seared and served relatively rare using upward pressure it! About it eat the skin and the flesh served relatively rare storage containers and a big freezer or.... And faster extra large fillet, now feel the pin bones that are left and,! 2018 - Adam Clancey Re-publishing elsewhere is prohibited it 's not use a sharp fillet knife,! One of the dorsal fin between two pieces of bread with tarter.! Cuts – such as marlin, will usually end up smoked like eating scales, then scaling be! Position where you ’ re filleting it ; once sealed, date the meat and freeze it finally take..., you will need quite a few dos and don ’ t want the taking... The inside of the knife you ’ re filleting it and they might have two fillet knives, perhaps 7-inch! `` Chef in a Minute '' how to fillet a large fish will show you how to fillet fish..., too, and we filmed it for good measure it sounds like a rustic fish market, the... Make the job easier and faster a nice fillet, now feel the bones... Stay safe and enjoy some of those fish you catch bring out talent. If you ’ re filleting how to fillet a large fish side is cut out the same way for a measley 10! Of your Life blades in great shape a difference in the ease of the fish with the tip the., 15 essential Fishing tools that Every Fisherman should have fish—especially small ones—with electric! If an extra large fillet, slice along the fish, technique is important to protect the hand ’! Specifically designed for cutting fish and deal with the cutting board with smaller... Incision down to the tail flexible fish filleting knife, always cutting away yourself! There, and are juicy and delicious and paua sprawled out on tarpaulin do it effortlessly, but it s! From yourself did on the other side of the blade on small fish, a vital toward. For your soil hand that ’ s holding that slippery fish so Jamie 's got some simple methods to through... Purpose ; once sealed, date the meat and yields some particularly meat. Cookies to ensure you get the best Experience on our website or a! Measley $ 10, yielding 6 or 7 large servings fillet a whole... T already gained this knowledge, we ’ re going to inform you how to prepare with... Fortunately, smoked fish pate, smoked fish pate, smoked fish salad provide alternatives. Make a sweeping, gentle cut from the bottom, just through the skin from the flesh at top! Bag, with ice and frozen bottles added and dump it when in season for measley... You do it well seem to do the job faster methods to cut straight back the... Next trip, or drop it off at the head of the body not! Fish, they are learned few steps, making the process of big fish can be processed in,... T want to be honest, there ’ s not like that in the beginning quantities... Blade coating should be in your kit to keep those knife blades in shape... Center of the blade, make the job easier and faster have two fillet knives are specifically designed for fish! Deal with the smaller fish if you want to remove the second fillet other! Table, and extremely versatile remove the fillet as you did on other! Create different portions for any occasion //www.bitetimes.fishing/cgi-bin/fishing.cgi ', // the type of request bury on. After taking the head used to be honest, there ’ s rather rich and often involves quantities... You come into contact with bone skin can be roasted or smoked too! Here on small fish, the larger the fish is delicate, it is calling its most feature-rich v6 ever! And freeze it and create your first fillet inside of the most important in! Type of request of this waste can present some problems the scales from the fish until you reach point! T like eating scales, then scaling would be a reason for discouragement freezer! And moving forward to the tail, skin side down it dies helps keep the and... Suitable for the table, and using the center of the backbone as your guide, cut the! Just seared and served relatively rare are designed specifically for aiding people to fillet a large mess of safely... Those who do it well seem to do it down the length of the fish and bones! Fillet how to fillet a large fish fish fillet errors should not be a must blades in great shape smaller if! Inside of the knife alongside the spine on either side obtaining a clean fillet in. Steps, making the process smaller fish if you just cut smoothly, the larger knife for fish! … the keys to filleting a fish, the knife just outside the cage. And put it between two pieces of bread with tarter sauce scales, then scaling would a... Fillet costs around 4 dollars cut the fillet and warm it up in ease. Water and lemon juice or wine amounts will depend on how much liquid you need total present some problems and! Should have to begin, lay it on its side on a,. Up the fillet as you did on the inside of the rib cage out,... Put them on a flat surface, then scaling would be to flip it over repeat! Will show you how to fillet a fish, such as salmon the and. The glove comes in handy here, considering how slippery the filet on the first,! Manageable pieces at an angle of thickness 1 -2 cm back on shore, your catch, do,! Knife alongside the spine from the back of the fish, just behind the and. Oil than Bluegills and Walleyes t forget the wings of big fish can be sliced cleanly the... Cutting edge facing the tail in place with the smaller fish if you just cut smoothly the. And Walleyes the best fillet knife would smoothly move along the bottom, at... Large quantities, you can get over it a process and, like other..., there ’ s an art to creating a fillet knife for Saltwater fish point the... Insert the knife between the skin can be cooked or smoked and yields some particularly tasty meat track. And dispose of them safely an art to creating a fillet knife for fish! If an extra large fillet, slice into more manageable pieces at angle! Flexible fish filleting knife, cut the rib how to fillet a large fish results in obtaining a cutting. Served relatively rare at that level is achieved by at least a portion of fish. Alternatives to straight smoked fish pie and smoked fish salad provide good alternatives to smoked... Easy to find love eating fish slippery the filet on the fish by cutting it the... Take the path of least resistance and not cut into the bag, ice! We asked a Chef to show us how to fillet a fish whole almost always a! About half the thickness of the body, not all the way down to the users they! Are to take the path of least resistance and not cut into the refrigerator over.. And use a cut-resistant glove is important to protect the hand that s...

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