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filleting-fish.com - Fish Species these are not my videos
A few hints and tips that might help you fillett your catch to go along with the vidoes that are now up on NESA. And when i get a donation of a ling i will video that for you.
if you want any lessons just drop in with your fish, a small donation of your catch will do as payment.
1/ One of the most important things is a good sharp knife, there are three basic types of knife for filletting, the good old traditional long narrow bladed knife. A long broad bladed knike, which many chefs prefer and a short bladed (about 4-5inch) filletting knife. After using all three I find I prefer the traditional long narrow bladed knife and the more worn the better. Which ever you choose make sure it is very sharp or you will ruin the fish you are filletting.
2/The bones and skin of a fish will quite quickly dull the edge of your knife, keep sharpening it while you work. There are three main ways of sharpening a knife, the one I prefer is the good old oil stone. Other ways are the sharpners you can buy from any store or the traditional butchers steel.
3/ A good base to work on, and preferably near a sink with plenty of cold running water. Do not use hot water as even tepid water will slightly cook fish and if you have it on your hands it will take ages to rid of the fishy smell.
4/ A bucket handy to dump all the bits in and a decent towel to constantly wipe your hands with. Slippy and wet hands after a while get cold and this can lead to accidents. I know this by experience
In the videos I have tried to go as slow as possible so you can see what I am doing. I have also filletted the fish in such a way as to reduce the amount of mess, i.e. guts and also to make the filletts very presentable and also by skinning and boning making them very suitable for the finicky and children. If you are wondering about the belly flaps, with a fish under 4-5lb these are not worth much and are usually discarded unless there is enough then they will make fish cakes. I keep the bigger belly parts for the same use.
the videos can be viewed at.
some interesting points have been raised through discussions on other boards, i will try and answer them.
As i stated in the video the fish used where freshly caught and the flesh is quite firm. If you are keeping the fish for a while before filletting them and you are not in a comp gut or bleed them straight away, this prevents the blood tainting the flesh. Or keep them cold or in fresh water. If when you come to fillett a fish the flesh feels soft, gut the fish and leave it till the next day when the flesh will have firmed up. When the flesh softens depends on how they have been treated. The best time to fillett a fish is when rigga sets in, nothing better than a good stiff un. i would not normally fillett a fish if it had been lying around uncared for, for any length of time. I also use the same method for all sizees of round fish even ling. That is leaving the belly flap on, and if of a decent size remove later and use for fish cakes. Only round fish i remove the belly flap from is the mackerel, which you can see from the vidoe. These can be frozen and kept to use as bait, the shape and size makes them ideal casting baits, especially over on the west coast.
I will try and answer any other Q you may have.
salinitysam of WSF has picked up on a very valid point, whenever possible try and wash your filletts in sea water as the chlorine in tap water can damage the flesh. I stated use running water, do not leave filletts lying in tap water, and i should have added dry your filetts thoroughly after rinsing. Hard to remember everything
SONIK SPORTS
filleting-fish.com - Fish Species these are not my videos
A few hints and tips that might help you fillett your catch to go along with the vidoes that are now up on NESA. And when i get a donation of a ling i will video that for you.
if you want any lessons just drop in with your fish, a small donation of your catch will do as payment.
1/ One of the most important things is a good sharp knife, there are three basic types of knife for filletting, the good old traditional long narrow bladed knife. A long broad bladed knike, which many chefs prefer and a short bladed (about 4-5inch) filletting knife. After using all three I find I prefer the traditional long narrow bladed knife and the more worn the better. Which ever you choose make sure it is very sharp or you will ruin the fish you are filletting.
2/The bones and skin of a fish will quite quickly dull the edge of your knife, keep sharpening it while you work. There are three main ways of sharpening a knife, the one I prefer is the good old oil stone. Other ways are the sharpners you can buy from any store or the traditional butchers steel.
3/ A good base to work on, and preferably near a sink with plenty of cold running water. Do not use hot water as even tepid water will slightly cook fish and if you have it on your hands it will take ages to rid of the fishy smell.
4/ A bucket handy to dump all the bits in and a decent towel to constantly wipe your hands with. Slippy and wet hands after a while get cold and this can lead to accidents. I know this by experience
In the videos I have tried to go as slow as possible so you can see what I am doing. I have also filletted the fish in such a way as to reduce the amount of mess, i.e. guts and also to make the filletts very presentable and also by skinning and boning making them very suitable for the finicky and children. If you are wondering about the belly flaps, with a fish under 4-5lb these are not worth much and are usually discarded unless there is enough then they will make fish cakes. I keep the bigger belly parts for the same use.
the videos can be viewed at.
some interesting points have been raised through discussions on other boards, i will try and answer them.
As i stated in the video the fish used where freshly caught and the flesh is quite firm. If you are keeping the fish for a while before filletting them and you are not in a comp gut or bleed them straight away, this prevents the blood tainting the flesh. Or keep them cold or in fresh water. If when you come to fillett a fish the flesh feels soft, gut the fish and leave it till the next day when the flesh will have firmed up. When the flesh softens depends on how they have been treated. The best time to fillett a fish is when rigga sets in, nothing better than a good stiff un. i would not normally fillett a fish if it had been lying around uncared for, for any length of time. I also use the same method for all sizees of round fish even ling. That is leaving the belly flap on, and if of a decent size remove later and use for fish cakes. Only round fish i remove the belly flap from is the mackerel, which you can see from the vidoe. These can be frozen and kept to use as bait, the shape and size makes them ideal casting baits, especially over on the west coast.
I will try and answer any other Q you may have.
salinitysam of WSF has picked up on a very valid point, whenever possible try and wash your filletts in sea water as the chlorine in tap water can damage the flesh. I stated use running water, do not leave filletts lying in tap water, and i should have added dry your filetts thoroughly after rinsing. Hard to remember everything
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