I don't get to fish much since moving to the city but as a chef, I do like to buy fresh fish at the market. We were trained to cut thru the head. So thanks for your terrific instructional video. Beautiful pin bone work, btw!
Thank you for this video, probably the best one out there. Professional and competent. I've cleaned a lot of fish and I still learned a few things to make me better at it. Cheers!
My partner and I just watched it! We had been trying too clean our fish way to fast for some reason. We'll definitely take our time for now on and also get some fish tweezers! Also, we like the fishy taste! But we make a lot of fish stew.
Omg I thought I was the only guy on lake superior who used tweezers! I also use an 8in old-timer fillet knife and been loving the new freshwater Gerber fillet knife too.
BEAUTIFUL FISH!!!! I am officially hungry! My absolutely favorite food! We don't clean them the same way but hey, each to their own! I find no fault with your method at all.
Some people "spoon" the carcass- scrape the bones with a spoon to get any missed meat (from a sloppy fillet job). The same technique can be used along the pin bones to shave off enough meat to see and feel them easier (or find that one that broke the tip off).
Easier to fillet a fish that's not "deflated", the shape is consistent. I will gut my trout at the lake if I'm fishing late and plan to drive home late and fillet the next day.
I was watching another video on cleaning and they said leave them little bones and because they won't hurt anything after you fry them or you bake it in the oven cuz they will turn soft just like eating a sardine
@@calebwistad i think it's true for native trout but not stock. Or is what I was taught. Which here are creek trout. Nothing like the size of the ones in the video. Those are beauties.
This should be the only video on TH-cam on how to clean a trout. Thanks and cheers from Marshfield Wi.
Thanks! That’s quite a compliment and I appreciate it!
I don't get to fish much since moving to the city but as a chef, I do like to buy fresh fish at the market. We were trained to cut thru the head.
So thanks for your terrific instructional video. Beautiful pin bone work, btw!
Thanks! That’s quite a compliment.
@@calebwistad a well deserved one. I'll be sure to share it on Facebook. Thank YOU!
Thank you for this video, probably the best one out there. Professional and competent. I've cleaned a lot of fish and I still learned a few things to make me better at it. Cheers!
Thanks much!
My partner and I just watched it! We had been trying too clean our fish way to fast for some reason. We'll definitely take our time for now on and also get some fish tweezers! Also, we like the fishy taste! But we make a lot of fish stew.
Nice! I need to learn how to make some soup/stew out of my fish.
Omg I thought I was the only guy on lake superior who used tweezers! I also use an 8in old-timer fillet knife and been loving the new freshwater Gerber fillet knife too.
Haha. Sure makes a nice fillet!
BEAUTIFUL FISH!!!! I am officially hungry! My absolutely favorite food! We don't clean them the same way but hey, each to their own! I find no fault with your method at all.
Thanks so much! Trout are great eating.
Excellent, thanks for taking the time to put it together! Now tell me how to catch ‘em. Lol
You bet! Here is one video: th-cam.com/video/HlT_69UfjO8/w-d-xo.htmlsi=thxn7VcrE9qYB8Ku
Some people "spoon" the carcass- scrape the bones with a spoon to get any missed meat (from a sloppy fillet job). The same technique can be used along the pin bones to shave off enough meat to see and feel them easier (or find that one that broke the tip off).
Good tip!
Great video, thanks for taking the time to share.
You bet!
Really good job buddy!!😮
Thanks!
Great video! I ordered knives and tweezers!
Awesome! Thank you! I'm glad you found some good information in here!
Insane technique
Thanks!
Looking good
Thanks!
Does that bone puller work on Pike? Great video by the way.
I haven’t tried it yet. I kind of doubt it because of the shape of the Y bones but I’m going to try it!
Thanks for the info!
You bet!
This video that we just watch is the best piece of work that we have seen. Best informations. Congratulations.
Thanks!
I'm curious why you didn't gut the fish first?
No need with this method. Entrails stay in the fish.
Easier to fillet a fish that's not "deflated", the shape is consistent. I will gut my trout at the lake if I'm fishing late and plan to drive home late and fillet the next day.
Nice job But your obsession with fat.🤣 That's the best part.
Faaaat! 😆
What is your countertop made out of
1/4” thick sheet plastic.
I was watching another video on cleaning and they said leave them little bones and because they won't hurt anything after you fry them or you bake it in the oven cuz they will turn soft just like eating a sardine
That might be true on a small trout but definitely not a 20” +!
@@calebwistad thank you
@@calebwistad i think it's true for native trout but not stock. Or is what I was taught. Which here are creek trout. Nothing like the size of the ones in the video. Those are beauties.
Better left skin on IMO.
They are great that way! That’s #3 on the list in the video but is put it closer to #1 on my favorites.
Ive always just spit the pin bones out as i chewed like a caveman. My uncle likes to chew and crunch them. Too much for me
I know some people are ok with it but I prefer my fish bone-free.
If people don’t know how to clean a fish they shouldn’t go fishing
Well, maybe some people can start fishing now that they have watched this video!
Everybody had to learn before talking like that.
You kids nowadays don't like fat. That's where all of the good taste is at!
I do on beef, not so much on catfish or salmon….😂