This is just a little how to video I did to possible help those who might not have a good idea on how to filet most fish. This method works great for almost all types of fish. I know some people like to include the small layer of meat on the outside of the ribcage and along the belly but to me that is where most of the fat and possible contaminants remain contained. Plus there is almost no meat there on smaller fish such as bluegills, crappies, and perch. http://www.youtube.com/watch?v=cwCHCwUEW14
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It is not the kill that makes the hunt it is the hunt that makes the kill
Nice job..I've tried and can't take the fillet off the skin..
I first scale the fish.
Then like you fillet the fish but my skin is still on...my son carefully peels the skin off his fish fillets with his fingers right before he frys them
I like to fillet mine the same except I cut the skin by the tail and fillet all my fish before skinning. Then when I skin them I have a bucket with some water in it to soak and rinse the scales off them. Then I rinse them off in the sink before using or freezing which ever the case maybe. I also sometimes when I fillet only a few fish is to leave the skin attached to the belly area and peel the meat off with my fingers leaving the skin attached to the carcass..
Last edited by Phil from Maine; 01-12-2011 at 06:00 PM.
( i have my womon clean my fish- its the easyiest method for me & shes good at it- including the skinning part.
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I wanna watch this video, but it says account has closed!!!
-Jake
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video, how I filet panfish.
& shes good at it- including the skinning part.
