How to Fillet Salmon, Monster Kings, Coho and Pinks! (By Captain Cody )
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- เผยแพร่เมื่อ 12 ส.ค. 2019
- How to fillet and clean a salmon, monster kings, coho, and pinks!
How to catch Salmon
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Best Fillet Knives
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Captain Josh Mach shows us how to fillet a salmon using the two cut method. Josh cleans five king salmon two of which are 30 plus pound monsters. He also shows how to fillet a coho salmon which is also called a silver salmon and a pink salmon which is also called a humpy. Cody Shows you how to gut gill and clean a salmon.
Josh worked at the Island View lodge in Sitka Alaska for three years and has cleaned thousands of salmon. Cody and Josh were cleaning fish they caught while running charters for Alaska Adventures Unlimited in Sitka Alaska.
Not that king salmon is the best eating salmon and is also called Chinook salmon. Sockeye salmon is the second-best eating salmon and is also called red salmon. Coho salmon is the third best and most common salmon to each and is also called a silver salmon. Chum salmon it the fourth-best salmon and is also called a dog salmon. It is work keeping if you catch one. Pink salmon is also called dog salmon and it typically used for cat food or dog food. It is also used for canned salmon for humans to eat. It is good to eat the same day that you catch it but there is an enzyme in the meat that releases and makes it not taste very good and turns the meat to mush. - กีฬา
Cody, Another good video. You guys sure know how to move through the fish. Nice work and good luck.
Thanks Mark!
Thanks for sharing
Sure thing!
Great video
Awesome catch
Thanks Roger!
FYI - World Record King Salmon was caught by Les Anderson on the Kenai River and it was 97 lbs 4 ounces, nice job on the fillets
Good to know! Thanks for watching Joe!
Good video, thanks for sharing
Thanks for watching!
Good lesson fast and accurate
thank you.....
Thanks for watching!
Nice fish buddy 👍
Thanks Mathew!
That conversion factor though 😂
Thanks for watching!
you can buy pin bone tweezers and yes, it's a great idea, especially if you're serving others.
Good to know! Yeah, finding bones is not good if you expect it to be bone-free.
@@CaptainCody7 some people are fussy eh! looks like they're called 'fish bone tweezers', not pin bone. great videos BTW.
Dude he’s good at what he does.
Yes indeed!
And Justice For All
LOL he’s a disaster
@@danmadgett1513 i bet you know "a lot" about filleting
@@briannam1082 sushi chef my friend !
@@danmadgett1513 if you are a sushi chef how about post a video "properly" filleting a fish instead of complaining.
Dude- you are the fillet master
Thanks!
I hated when a client would question me, like he knew more.... the pin bones cook out and the belly is the best part. Simple as that!
Yeah, I guess it depends on how the questions are asked.
Can do a video of how to fillet a whole salmon with the guts still intact?
Cool skill fillet and video. I’m learning how to fillet a salmon but I butchered my salmon lol
If you watch longer in the video that is done for pink salmon. Coho and king you usually gut and gill first.
Thanks finally watched the whole video 👍
Like that your putting fillets either meat to meat or skin to skin. A local store we bought salmon and it was very fishy. What I realized is they are piling all the fillets skin to meat all the slim on the skin ends up in the meat. I told them one day in the store that gives the fish a really fishy flavor. Should never put skin to meat. I just got a dumb look and told that's what we do end of day and put in our walk in refrigerator. So all day skin to meat.
I also use Chef's Tweezers to remove Ray Bones. Lot of work but well worth it when eating salmon. I also take a spoon and scrap the meat off the boat after fillet is removed. I use that meat for Salmon Chowder. Nothing is wasted and a lot of meat comes off the bones.
The large Chinook you mention were called from what I know June Hogs. Huge Chinook weighing around 100 pounds. The Grand Coulee Dam was built without any kind of fish passage. Also a documentary covers this and stated the Chinook would show up for a number of years and look for a way passed the dam and evidently died. The whole run was lost due to stupidity when the dam was built.
We live five minutes from the Willamette River. The Willamette River before over commercial harvest had runs of over 500,000 adult salmon and Steelhead every year. Then in the 1960s dams were built on every tributary east of the Willamette River. ODFW told us all of the prime spawning of these wild fish was behind all of those dams. Another disamation of wild runs. Wild Fish groups want all hatcheries closed and know there is no way for the wild runs to every be anywhere like they were. Also ODFW did research on smolts released above the dams and found that smolts go up every finger of those lakes looking for way out. If they do make it to the dam then they would have to be gathered and hauled down below and released in the river. That won;t ever happen due to the expense. Also all of these lakes are now full of illegally planted Bass.
Yeah, that is a bummer about the dams being built without a way for fish to pass. I think you are correct that the salmon will taste better not having the meat press against the skin side. People working the store probably just do not know any better. Thanks for the comment!
hey what filet knife are you using??
It is a 7-inch dexter. I wrote an article about the best filet knives which you can find in the description of this video. It is actually are really low-cost good knife.
What knife sharpener is attached to fillet boad? Great idea to put it there for a quick edge on your knife.
Yeah, I am not sure the exact model but the AccuSharp Sturdy Mount Knife Sharpener is similar.
@@CaptainCody7 Thanks, Amazon had it for $10.99. I have a fillet table and use a diamond honer or other hand held while filleting. This will be great attached to the table.
@@Askeyb2011 great, yeah that was a good idea you had!
I hear that Aaron Watson in the background.
Good ears Billy!
i dont understand why you have so many negative comments
Not sure why either, we were just trying to make a helpful video. Thanks for watching Grant!
Captain Cody 🌬
Amateur fillet lesson 🤣
Watch a sushi chef fillet salmon 🤔
Then you’ll understand 🤫
@@danmadgett1513 I have watched them, I also have watched people at processing centers in Alaska. There is a practical limitation on how much time can be spent on one fish. The commercial guys on the boats and in the processing center are quick. Some can gut and gill a salmon in about three seconds. I am not positive what happens to the head and bones in that case but I doubt anything goes to waste. Thanks for watching!
I persoally pull my pin bones. At least the majority of them. Theres some that dont wanna come out so i leave them but its easy and takes a minute to do. Also, i scrape the carcasses with a spoon to get as much risidual meat off that i can for salmon patties. Be surprised how much meat you can scrape off of there after filleting is done. I try to waste as little as possible.
Both of those points seem like a good idea. It is just hard when you have 30 plus salmon to clean, plus halibut and rock fish. Even three minutes a fish is still 1.5 hours of work. That on top of 10 hours of fishing and cleaning the boat makes for a long day. Lots of local places sell the head and carcass for soup so nothing is wasted. As a charter fisherman we are not allowed to sell and fish we catch though. It all goes to the clients.
@CaptainCody7 no arguing there. If I had to clean that many I'd be doing the same thing lol. My comment was more for people who simple don't think to pull the bones or scrape the extra meat off. Good knife skills man
@@SilentBobber91 Thanks, yeah it is good to know that is the best way to do it when you have time!
No sockeye?
Every once in a while people catch a sockeye but it is pretty rare. You can target them with smaller lures/tiny squids.
Idk why people complain about pin bones and the skin when these aren’t gonna be used for sushi.
Yeah, good point!
Beauty- the 2 cut method looks great but you waste a lot of meat by not using a spoon along the spine... even a small salmon has a salmon cake or two if you use a spoon
Yeah, that is a good point.
"bloodline" aka kidney right?
Yeah, I actually always though it was bloodline, you are correct it is the kidney! You should always scrap out the kidney right away.
Wastefull. A lot of wasted meat.
Maybe if you like to eat bones, head and tail? That is all that is left.
No you wasted a lot of meat near the spine. If you can't see through the carcass after their is plenty of meat being wasted
Glenn Velasquez then you eat all the bones if you wanna go eat it I’ll save mine for you next time
@@watsonbean8123 lmao. 😂 explain to me how getting closer to spine leaves more bones. Their is only rib bones, pin bones and spine bones in salmon. Love to hear your logic on this. By the way i have filleted hundreds of salmon so please enlighten me
Do you remove pin bones?
Круто
Thanks for watching!
@@CaptainCody7 hello, whoud you try to filet salmon like me. th-cam.com/video/0GC7xLgVICs/w-d-xo.html There are no blood, bones and faster
@@andreyronik interesting method, it is nice that you do not have to gut it. Where are you fishing?
@@CaptainCody7 hello, Thank you for interest. I fished at Sakhalin island, Far East of Russia. There're Okhotsks Sea & Pacific Ocean between us. Can you show us, how fillet salmon Indegenious People of Alyaska?
Those dude really wouldn’t stop talking about the bones..
Haha most fish do not have pin bones so it is important to know they are in thier. Thanks for watching!
And i thought I was wasteful filleting my salmon fish, 😆😂 The Alaskan way of filleting a fish is to waste 15% of the meat....what a shame.
Some people scrap the carcasses or make soup with the head and carcass. However when cleaning salmon after a long day chartering with halibut and rock-fish to clean as wekk there is only so much you can keep. Local guys will keep everything. Commercial guys can sell the head and carcass. However charter fisherman are not allowed to sell any fish. It all goes to the clients. They are not going to pay to ship the head and carcass. It gets dumped in the ocean for the crabs and other sea life to eat.
Pile a meat left on them bones
Not much, some people do boil the head and bones though.
HOPEFULLY HE SCRAPES ALL THAT MEAT AWAY FROM THE BONES AND MAKE SALMON PATTIES OUT OF IT.
Most of the salmon we catch goes to a processor. I am not sure what they do with the head, tail, and scraps. Usually, someone in town wants it. They actually sell the head, tail, and scaps at many grocery stores in Alaska. People use them to make soup. We can not sell them since we run charters. Usually, locals want them for one purpose or another. Thanks for watching Rob!
@@CaptainCody7 THAT'S GOOD TO KNOW, THANKYOU,. I'M PRETTY SURE IN JAPAN THEY SCRAPE ALL OF THE MEAT FROM THE BONES , IT'S LIKE GROUND BEEF. WHEN I WAS SPORT FISHING THAT'S WHAT I DID AND PUT IT ON SMALL CRACKERS RAW. SOME OF IT FROM CANNERIES PROBABLY GOES TO RENDERING PLANTS FOR ANIMAL FEED. THE WORST OF IT NOT FIT FOR ANYTHING ELSE IS USED FOR FERTILIZER.
AGAIN THANK YOU SO MUCH, IT'S ALWAYS GOOD TO LEARN SOMETHING.
I JUST WANTED TO ADD CAPT CODY, THAT SOME OF THE ...SCRAPES...FOR LACK OF A BETTER WORD...PROBABLY GOES TO FEEDING FARMED ATLANTIC SALMON. I'M TOTALLY AGAINST FARMED SALMON UNLESS DONE INLAND FAR AWAY FROM THE OCEANS. THOSE FISH EAT ANYTHING INCLUDING EACH OTHER, THEY ARE CANNIBALS. THEY ARE FULL OF ANTIBIOTICS, GROWTH HORMONES AND THEY SPEND THEIR WHOLE LIFE SWIMMING IN THEIR OWN POOP. AND PEOPLE FEED THAT TO THEIR FAMILY. ALSO THE BIG COMMERCIAL SEINERS FROM NORWAY GO TO THE WEST COAST OF SOUTH AMERICA TO CATCH ALL THEY CAN AND FEED TO THEIR FARM FISH. DEPRIVING THE INDIGENOUS PEOPLE FOOD THAT THEY DEPEND ON. OPEN CLOSED PEN SALMON SHOULD BE OUT LAWED. THANK YOU FOR YOUR TIME SIR.
@@robcbs1547 Interesting, thanks for the information Rob! Yeah, Most people do not know any better when eating farm-raised fish. That is unfortunate about the seiners from Norway.
@@CaptainCody7 perhaps Mt. Edgecumbe Hospital could use the donated heads and left over meat on spines for nutritious meals (soups, patties or whole baked heads) in the Cafeteria either that or STA would happily distribute them to Tribal elders and needy families. Just an idea to donate/give back to the Indigenous community, esp. since you cannot sell them. (for those not familiar, STA = "Sitka Tribe of Alaska", local federally recognized Tribe)
Captain Josh I would buy you racks of you for smoking what a waste of of meat go to Stephen swistchew filleting and I will show you how to fillet fish I could make money of your waste by the way the pin bones are different from rib bones
IDK you have the heads off the fish. Josh shows a simple way similar to that done for pinks on commercial boats where the fish does not even get gut and gilled if you watch the entire video. Commercial guys clean thousands of pinks and or chums per day. The big kings are a bit different. I agree to save as much meat as you can. Many places sell the heads and scraps to boil for soup. However, charter guys can not sell any part of a fish.
@@CaptainCody7 it makes no difference to me if heads are on or off or gutted we don’t get the fish so abundantly so wherei live so every bit counts I use all my waste for crab bait And the rest goes in my compost I will keep your email till the next time I’m filleting and will show you my method of filleting I have a few videos on how to fillet and some of guys first time filleting I don’t know how to post them main stream on video but they are there I’m 76 and computy s drive me nuts but I admire your answering me it says a lot thank you
So much caught fish and wasted meat just for a vid. So much wasting guys.
There was not much-wasted meat. Not many people keep the head and bones. We charter fish and it against the law to sell the remains so this is pretty standard. Thanks for watching!
Don't talk about the Columbia. You know nothing!!!!!
Enlighten me.
They didn’t change their genetics, they went extinct because they couldn’t get passed the dams. Maybe that’s what he is getting at.
As someone who eats and cleans a lot of fish. I can't wait to try this method with my next catch.
Nah too slow not even accurate
This is how many people clean salmon.
Another sloppy fillet
Do you have a better method?
Hack job. Didn’t skin it. Left pin bones in the meat... have some pride in your work lol. Tons of wasted meat around the spine.... Pin bones? “They’re in there but you cant remove.... ” *cuts video* lol
Very few people skin salmon. You can pull the pin bones later if you would like. It takes to much time at the dock. Thanks for watching.
What a disaster, He slaughtered the fillets & look at all the meat he left behind on the ribs
Two cut method 🤣
More like the butcher method 👎
The fish wasn’t properly iced after catching, the meat is already going mushy 🧐🤔🤢🤮
The meat is not mushy it is delicious. Thanks for watching!
What a waste. A lot of meat left.
This is the typical way to fillet a salmon. There are people that use the head and bones to make soup and such. You can buy the head and bones in grocery stores in Alaska. Sine it is a charter we can not sell them though. Thanks for watching!
Saving everyone’s time 👎
Watch a sushi chef fillet salmon properly 🤫
If you have one salmon the sushi chef method may be best. The people that fillet at the processing centers may have a slightly higher yield but is pretty close to what is shown here. In some grocery stores in Alaska, people buy the head and bones to make soup I imagine.
@@CaptainCody7 Almost every fish fillet video on youtube is full of these comments. You don't even need to defend it although it probably feels like you do..
I only know of 2 videos where the guys doing it are absolutely the best I've seen. One guy is working in some sort of fish processor in europe somewhere. The other guy i actually know, and he's a full time meat guy in a major AK shop, cleaning fish is a summer side gig for him. He takes more cuts, but every carcass is nearly transparent with just a saran wrap thin layer of meat covering the bones, top and bottom half.
@@littlegoobie haha yeah it is risky posting fish fillet videos. That is cool the guy you know is that good. People that work in the processing centers due do a slightly better job. They are trained to get the highest yield on each type of fish and do it for many hours each day. Overall though this is a good fast method that many people use. Most people seemed to enjoy the video.
@@CaptainCody7 Yeah, your friend is pretty good, i'd say he's at better than at least 1/2 the casual fishermen out there. People who do it for a living, they're a different story.
As far as belly strip goes, I used to like cooking those up and picking it apart like chicken wings. I can't do that anymore. About 10 years ago, I became friends with a guy who worked 20yrs in fishing down in SE/Sitka. He never touched belly meat and i asked him why and he told me he has a phobia about it after seeing all the worms concentrated in the belly strip of commcially caught salmon.
@@littlegoobie Interesting. I never eat the bellies of fish cause I was told that was where metals build up. With salmon though that is where lots of good fats are so not sure if it is better or worse. I tried to look it up and did not find a research paper that showed the bellies were higher in metals. However the papers do say the gills, and organs have higher metal concetration. Sometimes reports show higher metal values than is true cause they grind up the entire fish and report the average value. That is what my biologist friend told me. With halibut and lingcod I know worms are common around the bellies, I did not think that was true for most salmon.