How do I fillet a fish if I catch one when I go fishing?
eagleeyes_06 asked:
I am going fishing and how do I fillet a fish the right way. THANKS
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I am going fishing and how do I fillet a fish the right way. THANKS
June 6th, 2009 at 9:18 pm
check out this link:
u did not give a type of fish that u are fishing for so here are a few
it is pretty easy to do once u get the hang of it
June 7th, 2009 at 1:01 am
If you have never fillets one it would help allot to use a knife that is so sharp it will split hairs and to make about a half inch cut on both sides the back bone all the way to the tail two parallel cuts on the top of the fish cut at a 45% angle behind its gills and use the tip cut as a guide line to cut the length of the fish all the way to the tail but stop about a half inch short flip the slab of meat over them cut the meat from scales starting from the tail which should still be attached to the fish.
June 9th, 2009 at 2:17 am
Be advised you are gonna tear up a few fish before you get it right but with practice you can get to the point where you can clean a fish with minimal waste. Start with a cut right behind the gills on each side and do not cut through the spine. Make the cuts on each side meet at the top of the head. From where the 2 cuts meet bring the knife down the back of the fish along one side of the spine (you will be able to feel the spine with your knife). Bring this cut all the way to the tail. Cut the meat off of the spine starting back at the head and working down your cut……..cut down to the top of the ribcage and when the ribs end follow the entire spine to the tail. Cut the belly skin and you should have a filet with the skin on one side. Starting at the tail end of the filet carefully run the knife under the skin until the meat is cleanly cut off the skin. Turn the fish over and do the same thing to the other side. This sounds difficult and I will be honest with you……..you will probably tear up a lot of meat before you get the hang of it but after you learn it is an art you can pass on to your grand-kids. Once you cut a few fish open and you see how they are put together then you will see what needs to be done to do a neat job of it. Hope this helps. Check out the site below for some pics of what I am talking about.
June 10th, 2009 at 11:06 am
The links texasman provided are great. I use an electric knife, it makes cleaning a cinche. Don’t expect perfect filets until you get the hang of it. Good luck.
June 11th, 2009 at 7:04 pm
first, i advise you to use a sharp knife. start opening (cutting) from THE UPPER DORSAL PART OF THE FISH, GOING DOWN TOWARDS THE CAUDAL FIN, THE SLICE SHOULD BE EXACTLY JUST ABOVE THE DORSAL FIN. OPEN UP THE FISH, SPREADING LATERALWISE. take off the visceral organs then cut the vertibral column just below the head then take it off the way you cut before when you started opening the fish.cut off the head, the tail the fins and then the skin. then you have apair of fillets.
June 13th, 2009 at 2:28 am
What kind?
Catfish?
Bass?