I see a few comments about meat wastage. I thought the same thing before I started filleting, it was a bit of the purist in me who thought that gutting was the best way. When I learned how to fillet I learned just how little meat was actually wasted. The vast majority of meat on a trout is above the ribs along the back and tail. If done right, you won't lose more than that small strip of meat around the fins and where you would cut for gutting. That's pretty thin meat, and a pain to pick bones out. And please note the bucket of fish, no problem here coming up with lots of fish- cooking that many whole fish would take a month of Sundays - fillets take up less pan space and cook in half the time - by filleting we can cook several dozen trout for large groups of fishermen - and I love the crispy taste of fried fillet's better than whole trout, not to mention not having to pick out bones. So give it a try, you might find you like filleting trout this way. Oh and by the way, the reason you start with the back away is so that you can get the proper angle on the opposite side because you'll have to lower your knife angle almost below table level. That's hard to do if you've already taken off one fillet and the back is now away from you. Give it a try, you'll see what I mean.
Useful video. And if people complaining want to use the rest of the fish carcass for something else then there are many uses I'm sure. I can think of some uses.
I used to be a fishmonger, it’s fair enough if you prefer your fillet like this - but there is some wastage and if it wasn’t for you (and being sold) people would prefer more. However it’s a move quick simple method, so thanks for sharing
Just tried your method with a 15" splake. Worked like a charm. Thanks for showing the easiest method I've ever seen in my life. Like a lot of commenters here, I thought you were wasting a ridiculous amount of meat. In fact, I almost gave you a thumbs down, just because of that. BUT...after trying it myself, I realized that it's not actually wasting much of the meat my family and I prefer to eat anyway. Most people trim up the belly meat/fat until it's basically gone. I don't care for the gamey taste the belly fat gives the rest of the fillet. The little bit of rib meat that was left behind was too little for me to lose any sleep over. As you said, throw the rest of the carcass back into the lake or river and there is truly no waste of the fish. This was so simple that even my wife (who has never filleted a fish in her life) said it looked "too" easy. After watching me do it, she has volunteered to fillet all of our fish from here on out. Thanks a LOT for that one, Dan! I'm going to subscribe to your channel.
Guys! He is NOT wasting really any meat. Obviously no one eats the guts, so that is not a waste. Nor is the head or tail. Some people claim the fins are good, but not anyone I personally know. The meat you see on the side of the fish, like where his ribs are, is thin and is surrounding bones (the ribs). Your can’t really efficiently or efficiently take that off. Maybe the stomach could have been shaved a little bit to take some of the nice meat off, but for the most part, you are all making a big fuss over nothing. 🐟
No gutting, minimal cutting...this has to be the fastest, cleanest way to cut a boneless trout fillet! I have fished all my life and decided to try this method tonight. Going forward this is the only way I'll clean trout after this!
By far the best and easiest method I've seen. Just cleaned a 16" brown and the fillets came out perfect using this video. I've tried the more complicated ways running the knife along the back of the fish and picking the meat off the bones but this was easier and had the same results. Well done!
Thank you sir.. I never filleted a rainbow trout before your method works perfectly. I found if I was slow and careful there was very little meat waste
Jordan Largey lol ignoring the fact the he wasted parts of the fish that could have been consumed doesn’t just negate it. They aren’t haters they are mere observers
I've seen a lot of videos showing how to fillet fish and as a line cook I can tell they've only done this a few times. This guy has filleted a lot of fish. Very few if any wasted movements. Confidence cutting.
Well Dan, greetings from sunny Chigwell, Essex, England. My wife brought home 2 fresh, whole, rainbow trout from the super market yesterday. I intend to fillet as per your excellent video. Many thanks, Johnny O.
That works for me. I'm going to try this. I don't care for belly fat/meat or the skin. I'd much rather fillet them using your method. Thank you for posting this video.
Jacob Herrmann if you like the skin it's simple enough to leave it on. Personal preference. I like skin on when cooking whole fish and skin off when cooking fillets.
If you're a beginner then don't fillet a fish this way. I have filleted fish before and he left so much meat on the fish. So if you are a beginner then don't fillet a fish this way
thumbs up Dan....that's how I do them as well.....then I discard carcasses up on the hill behind my house and the animals love it...!!! JD Lake George, NY
Do you and your dog just choke down the Bones and that filet? What am I missing here? How is this not just choking to death on pin bones? Obviously dogs don't give a f***
when you fry the fish the little bones will pop out any you can see them easily...pull the meat off the bones with a fork no problem.....dip in lemon juice and inhale !!! ;-) hav a great day !!!
Just so everyone knows, all our fish are native rainbow trout. There are several dozen lakes in the Crystal Lakes with trout, none of them planted. Most are 10-14” like you see in the video but they can get as big as 10 lbs and 32”! But we release those ones so sorry no video filleting them. The red meat is normal, I believe caused by the freshwater shrimp.
Can’t I just skip that second step on each side and just keep the skin . I was excited when I noticed no scales . We just caught our first 10 ever today in WV - Tomlinson Run
@@bradleyskinner9973 yes , you can keep the skin. It's delicious fried in butter. For something really different, rub it with curry paste , leave a few hours, then fry.
I'm only 24, been a eat it whole without the head kinda guy my whole life but I just used your method on some rainbows I just caught on the first day of trout here in Pennsylvania
@@danbrooks7086 Another question for you (this one not related to Rowdy Roddy Piper). Using your filleting technique what about the pin bones in the trout? Do you leave them in or can you take them out too?
@@franklinbumgartener1323 I leave the pin bones in. Most our trout are small enough, the pin bones just dissintegrate when cooking. I've tried the same method with trophy trout, and salmon - fish over 5lbs generally, and I find running a knife along the fillet kinda catches and lifts the pin bones, then I grab them between my fillet knife and thumb and pull them out. That's time consuming eh!
Nice. Used to work in fine dining and we served trout without taking pin bones out. Chef would say, "rainbow trout bones are soft". Seared it, ate it, never care to take pin bone off rainbow trout again.
Simply a brilliant way to cut a filet😊, and all those people talking about waist 🤦🏻♂️ sure you can cut a bigger piece, BUT, when you are done from cleaning all the bones, you have the same filet but with much more effort 😅
I fillet my fish exactly the same way . Many people say I waste to much fish but they don't realize that I put the discarded parts back in the water . Fish eat it so nothing is wasted
I prefer the traditional method of filleting starting along the back bone. A boy less wastage and two minutes pulling pin bones out. However, if I have been doing a days fishing and half 2 or 3 dozen trout to deal with, I would do this method as I wouldn't be bothered with the excessive waste.
Skin is the best part, very tasty and keeps the meat moist while your fry, crazy to skin a trout, never seen it done in Ireland, the best chefs keep the skin on to protect the meat when frying. But each to their own I suppose.
Interesting technique Dan. I fillet a lot of Kokanee I like to leave the skin on and keep the bellies attached and take out the pin bones but I'm going to try this and smoke the bellies separate yummmmm
Thx for vid. Novice here working in grocery store seafood [culinary bkground but not too much seafood emphasis] but learning through practice, watching more expert peers carefully, the grocer’s training vids, and ones like your’s. Q: Do you wear cut gloves? Maybe since I’m new + major US grocer provides them we use them. I do this:Non latex glove +cut glove+ another non latex glove on 1 hand. Thank you for this informative clip. Watched a few times. Appreciate the rationale and explanations accompanying the cuts
I’ve watched this enough times I might actually remember how to do it soon! But eating filets is much more pleasurable and less time consuming than to try and consume the trout whole.
This is going to save me time on gutting. Just started fishing myself got a couple rainbows yesterday. Any recommended blades for this I was using my pocket knife.
I do think their is some waste but with such small fish do you fill like spending 10 minutes per fish? me either so this method works grate I also can see I think much of the trout that are brought home never get eaten and sit in peoples freezers with this method people are more likely to actually eat the fish they catch.
Your 30 seconds or less fillet technique was very impressive. I hear there's a guy around that same Crystal Lake area that fillets his meat in 30 seconds or less as well... Only he typically uses a machete.
I WISH I had your filleting knife !! There must be something in the knife that makes it look that easy , ( It seems like the knife does it by itself )👍
A sharp fillet knife is essential to these methods. A Wal-Mart/Target/etc fillet knife won't do even if it's "name brand". Get a good knife and a good whetstone and you'll fillet like nothing else.
The skin is the best part!!!...Why do all these shows want to cut it off? If I could go to a restaurant and just order fried fish skin I would be in heaven.
That's the easiest fastest way but there's quite a bit of waste there.. if you gut it, cut the inside ribs out, then skin it then cut the pin bones out you save 1/3 again as much....
What is the best length knife for this? 6in? 4in? And can you share what brand? Or a link to the best knife for this? Also, do you sharpen with a steel between filleting?
I prefer at least a 6", but I've used up to 10" and I like them even better! Just gives more flex I'm the blade the longer it is. I don't have a specific brand. My fillet knives grow legs all the time.... Too many people filleting fish around here! So I usually just buy cheap Rapalla fillet knives for about $20. My dream is a Cutco fillet knife, but I'm still working up the gumption to explain to my wife why I spent so much $! :)
I ordered two of these based on the reviews. th-cam.com/users/postUgkxqmKabisEv81ul5v7OhvVxxOpt2CJruI- Received them on time and they look good. I really like the handle on these knives as they feel good in my hand. I'm giving them 4 stars on look and feel, but have not had the chance to put them to the test yet. I mostly fish for catfish and can hopefully try them out in the next few days. If they hold an edge throughout a limit of catfish, they'll be worth another star.Update...I used the 9" strong and the 9" fillet on a mess of catfish. I did put a sharpening on these before I started. I want a razor edge to fillet fish but they weren't quite that sharp. The people who gave these knives crappy reviews and said they were sending them back was because they weren't razor sharp. So what, do they not have a knife sharpener?? Good grief! I mean you have to sharpen any knife from time to time.I personally like them and am pleased with them. If you're too lazy to sharpen a knife then hire someone to clean your fish lol.I've never bought a knife in my life that would shave hair right out of the box. Don't be afraid to purchase the knives. They're pretty nice in my opinion.
Love the method and great video, I clean about 300-400 trout a day at the hatchery I work at.. and I’ve tried all different ways and I feel as tho there’s a decent bit of meat on top of the ribs on trout.....so are you just using this method on smaller fish?
Kool video Stupid yankee history alone question Is two to three fish for filets enough for one meal? Can you use the rest of the fish for some kind of meal? Thank from Couch potatoe with remote thumb 😁
I leave the skin on and bake my fish in oil on high heat so the skin gets fried, comes out nice and crispy like a potato chip. It's the best part, don't cut the skin off
I see a few comments about meat wastage. I thought the same thing before I started filleting, it was a bit of the purist in me who thought that gutting was the best way. When I learned how to fillet I learned just how little meat was actually wasted. The vast majority of meat on a trout is above the ribs along the back and tail. If done right, you won't lose more than that small strip of meat around the fins and where you would cut for gutting. That's pretty thin meat, and a pain to pick bones out. And please note the bucket of fish, no problem here coming up with lots of fish- cooking that many whole fish would take a month of Sundays - fillets take up less pan space and cook in half the time - by filleting we can cook several dozen trout for large groups of fishermen - and I love the crispy taste of fried fillet's better than whole trout, not to mention not having to pick out bones. So give it a try, you might find you like filleting trout this way.
Oh and by the way, the reason you start with the back away is so that you can get the proper angle on the opposite side because you'll have to lower your knife angle almost below table level. That's hard to do if you've already taken off one fillet and the back is now away from you. Give it a try, you'll see what I mean.
Useful video. And if people complaining want to use the rest of the fish carcass for something else then there are many uses I'm sure. I can think of some uses.
I used to be a fishmonger, it’s fair enough if you prefer your fillet like this - but there is some wastage and if it wasn’t for you (and being sold) people would prefer more.
However it’s a move quick simple method, so thanks for sharing
Dan Brooks are the two fillets boneless? Or still has pin bones?
I guarantee they still have pin bones. That's a separate process to get them out.
A month of Sunday’s! John Denver, right?
Just tried your method with a 15" splake. Worked like a charm. Thanks for showing the easiest method I've ever seen in my life. Like a lot of commenters here, I thought you were wasting a ridiculous amount of meat. In fact, I almost gave you a thumbs down, just because of that. BUT...after trying it myself, I realized that it's not actually wasting much of the meat my family and I prefer to eat anyway. Most people trim up the belly meat/fat until it's basically gone. I don't care for the gamey taste the belly fat gives the rest of the fillet. The little bit of rib meat that was left behind was too little for me to lose any sleep over. As you said, throw the rest of the carcass back into the lake or river and there is truly no waste of the fish. This was so simple that even my wife (who has never filleted a fish in her life) said it looked "too" easy. After watching me do it, she has volunteered to fillet all of our fish from here on out. Thanks a LOT for that one, Dan! I'm going to subscribe to your channel.
Hell yeah
Just got my fishing license today! Nice video. This is all new to me.
Aren’t you the guy who tried to start a slave revolt
@@Ryan-ff1zu what
hows fishing goin lol ?
Gee, I’ve cleaned literally hundreds of trout over the years, but you do it so easily without the extra step of removing those fine rib bones. 👏
Concise, with good angles and a clear description. I wish every damned youtube "How to" video was like this.
I was about to comment the exact same thing. No surprise this guy’s video has gotten so many likes.
Guys! He is NOT wasting really any meat. Obviously no one eats the guts, so that is not a waste. Nor is the head or tail. Some people claim the fins are good, but not anyone I personally know. The meat you see on the side of the fish, like where his ribs are, is thin and is surrounding bones (the ribs). Your can’t really efficiently or efficiently take that off. Maybe the stomach could have been shaved a little bit to take some of the nice meat off, but for the most part, you are all making a big fuss over nothing. 🐟
Excellent. For years I've been risking life and limb filleting the wrong way. Thanks Dan. What a brilliant technique, and so quick.
That's why TH-cam is so helpful!
By far the simplest way to fillet a trout! Appreciate the video!
Found this video a few years ago and I filet all the small fish this way. Fastest, cleanest, most practical way.
No gutting, minimal cutting...this has to be the fastest, cleanest way to cut a boneless trout fillet! I have fished all my life and decided to try this method tonight. Going forward this is the only way I'll clean trout after this!
This method he shares is not boneless
Just caught a 16 inch 4.25lb rainbow last night in logan lake and used this to fillet it! great method thanks brother!
Dang buddy 16 is pretty decent
My pb trout is 7 1/2 lbs and it fought so good on a fly rod
4.25 should be at least 22 inches lol... my buddy just got a 3 Lb'r that was 19.75 inches. AND it was full of eggs. Your numbers don't add up, pal
@@Eclipse1988 length isnt always weight, the fish was thick
@TheJediGerman Apparently very thick lol. Well either way, congrats!
By far the best and easiest method I've seen. Just cleaned a 16" brown and the fillets came out perfect using this video. I've tried the more complicated ways running the knife along the back of the fish and picking the meat off the bones but this was easier and had the same results. Well done!
Glad I watched this...headin out for Rainbow in the morning ice fishing...cheers
Thank you sir.. I never filleted a rainbow trout before your method works perfectly. I found if I was slow and careful there was very little meat waste
By far the best filet technique I’ve ever seen! Thanks for the info, and ignore the haters that keep leaving the “wasting fish” comments.
But there's still so much meat left on the fish
Jordan Largey lol ignoring the fact the he wasted parts of the fish that could have been consumed doesn’t just negate it. They aren’t haters they are mere observers
Call me a hater but he wasted half the fucking fish.
@@chasedaunais665 Easily half the fish being wasted
I thought it was gonna be a lot harder. Thanks!
Looks very simple, thank you!
_My dad said next time we go fishing, I have to gut/ fillet the fish..._
I've seen a lot of videos showing how to fillet fish and as a line cook I can tell they've only done this a few times. This guy has filleted a lot of fish. Very few if any wasted movements. Confidence cutting.
Well Dan, greetings from sunny Chigwell, Essex, England. My wife brought home 2 fresh, whole, rainbow trout from the super market yesterday. I intend to fillet as per your excellent video. Many thanks, Johnny O.
That works for me. I'm going to try this. I don't care for belly fat/meat or the skin. I'd much rather fillet them using your method. Thank you for posting this video.
Wow..worked great..my lil kids love trout. This video saved me from a fail.
Trout skin is good to eat. I love it. Great vid.
Jacob Herrmann if you like the skin it's simple enough to leave it on. Personal preference. I like skin on when cooking whole fish and skin off when cooking fillets.
i also eat trout skin with rest of meat.
Trout skin best part
This the best I seen on TH-cam I'm a beginner and I could do this very easy simple thank you Big Dan!
If you're a beginner then don't fillet a fish this way. I have filleted fish before and he left so much meat on the fish. So if you are a beginner then don't fillet a fish this way
Thanks for sharing Dan. I learned something new.
Awesome knife!
thumbs up Dan....that's how I do them as well.....then I discard carcasses up on the hill behind my house and the animals love it...!!!
JD
Lake George, NY
Do you and your dog just choke down the Bones and that filet? What am I missing here? How is this not just choking to death on pin bones? Obviously dogs don't give a f***
when you fry the fish the little bones will pop out any you can see them easily...pull the meat off the bones with a fork no problem.....dip in lemon juice and inhale !!! ;-) hav a great day !!!
Superb, mate. Can't wait for the fishing season to start!
Just so everyone knows, all our fish are native rainbow trout. There are several dozen lakes in the Crystal Lakes with trout, none of them planted. Most are 10-14” like you see in the video but they can get as big as 10 lbs and 32”! But we release those ones so sorry no video filleting them. The red meat is normal, I believe caused by the freshwater shrimp.
Can’t I just skip that second step on each side and just keep the skin . I was excited when I noticed no scales . We just caught our first 10 ever today in WV - Tomlinson Run
@@bradleyskinner9973 yes , you can keep the skin. It's delicious fried in butter. For something really different, rub it with curry paste , leave a few hours, then fry.
Hi Dan this video was great, just curious is this the crystal lake next to snowflower?
@@christmasbl8183 we are in northern BC, I don't know where snowflower is
Thank you for the guide! I hope to use and practice this knowledge soon :)
Fishing on tuesday will definitely be using your method 👍🏻
i normally throw back my rainbows , becuase of all the bones. next time i will fillet it , thanks for the video
I actually love crispy trout skin so I would leave the skin on!
Best fillet video I've seen. Makes it seem so easy. I was waiting for him to throw in an, easy peasy haha
I'm only 24, been a eat it whole without the head kinda guy my whole life but I just used your method on some rainbows I just caught on the first day of trout here in Pennsylvania
Hi Dan. This is a great video. You sound exactly like Rowdy Roddy Piper.
Hahaha that's funny! No one has ever told me that before. Haven't thought of Rowdy Roddy Piper since my childhood! Thanks for the laugh
@@danbrooks7086 No problem my friend. The video was great and your technique was instructive. Keep up the good work & RIP Hot Rod.
@@danbrooks7086 Another question for you (this one not related to Rowdy Roddy Piper). Using your filleting technique what about the pin bones in the trout? Do you leave them in or can you take them out too?
@@franklinbumgartener1323 I leave the pin bones in. Most our trout are small enough, the pin bones just dissintegrate when cooking. I've tried the same method with trophy trout, and salmon - fish over 5lbs generally, and I find running a knife along the fillet kinda catches and lifts the pin bones, then I grab them between my fillet knife and thumb and pull them out. That's time consuming eh!
@@danbrooks7086 Brother this is really helpful. Thanks again.
I wish I saw this earlier. Great video
That’s the best filleting I have ever seen 👍
That knife has to be razor sharp! I really liked the way you skipped the guy pocket and avoid the hassle of the rib bones
we do lake trout and pike like this up in yellowknife. Wasn't sure how it worked for small fish. now I know thanks!
why does this seem so fun
I learned something new! Can't wait to try it.
Nice. Used to work in fine dining and we served trout without taking pin bones out. Chef would say, "rainbow trout bones are soft". Seared it, ate it, never care to take pin bone off rainbow trout again.
Literally did this last night and Wow.. best fillet I ever did lmao. My wife is happy! Was a good 10lb rainbow.
Great Lake rainbow btw so 10lb is pretty average and not big here lol
your are the man. thank you. will be practicing this method untill i am as proficient as you are.
Man, you make it look so easy
Simply a brilliant way to cut a filet😊, and all those people talking about waist 🤦🏻♂️ sure you can cut a bigger piece, BUT, when you are done from cleaning all the bones, you have the same filet but with much more effort 😅
gorgeous meat. looks so much better than a farm raised trout
I fillet my fish exactly the same way . Many people say I waste to much fish but they don't realize that I put the discarded parts back in the water . Fish eat it so nothing is wasted
Feed the wildlife.
Cannibalism
@@chasedaunais665 😂
Chase Daunais Actually turtles and such are the main eaters of dead fish you see floating in the water
Crawfish will eat it and the fish will eat the crawfish, circle of lifeeeee
I prefer the traditional method of filleting starting along the back bone. A boy less wastage and two minutes pulling pin bones out.
However, if I have been doing a days fishing and half 2 or 3 dozen trout to deal with, I would do this method as I wouldn't be bothered with the excessive waste.
We are family. Big Thumbs up!! Got your channel from C. HillBillys livestream
Simple, fast, easy, and great amount of meat
Love it!
Skin is the best part, very tasty and keeps the meat moist while your fry, crazy to skin a trout, never seen it done in Ireland, the best chefs keep the skin on to protect the meat when frying. But each to their own I suppose.
💯
The skin also has tons of omega 3s.
This is similar to how we fillet Northern Pike, I hadn't thought of doing it with trout though...
Yep, that's how we filleted pike, walleye, and perch. Maybe this old dog doesn't need to learn a new trick : D
Best video out there bro, quick and smooth.
This is how I learned growing up, I love it!
Me too
Interesting technique Dan. I fillet a lot of Kokanee I like to leave the skin on and keep the bellies attached and take out the pin bones but I'm going to try this and smoke the bellies separate yummmmm
That is some amazing skill you got there, and a very sharp knife! Great work, very informative.
You made it look easy😂. I butchered mine a little bit 😂.
Great way to fillet trout this is the way I do it.
Thx for vid. Novice here working in grocery store seafood [culinary bkground but not too much seafood emphasis] but learning through practice, watching more expert peers carefully, the grocer’s training vids, and ones like your’s. Q: Do you wear cut gloves? Maybe since I’m new + major US grocer provides them we use them. I do this:Non latex glove +cut glove+ another non latex glove on 1 hand.
Thank you for this informative clip. Watched a few times. Appreciate the rationale and explanations accompanying the cuts
That’s how we filet speckled trout in South Texas too!
Good video. Been doing it this way for last several years......
Great video thanks!
You made this look WAY TOO EASY!!
I’ve watched this enough times I might actually remember how to do it soon!
But eating filets is much more pleasurable and less time consuming than to try and consume the trout whole.
Great tips👌☺
Wow! Pretty quick and easy!
People saying he's wasting so much meat but they've never even gone fishing
Stunning. Likely somewhat wasteful, but my wife would like those filets.
check out his pinned comment.
This is going to save me time on gutting. Just started fishing myself got a couple rainbows yesterday. Any recommended blades for this I was using my pocket knife.
Rapala makes a great inexpensive fillet knife. Just want a little flex, pocket knives are too stiff
Thanks ❤
You make this look so easy but I'd probably mess up my almost 22" rainbow😂
Hi great job on the fish buddy
I do think their is some waste but with such small fish do you fill like spending 10 minutes per fish? me either so this method works grate I also can see I think much of the trout that are brought home never get eaten and sit in peoples freezers with this method people are more likely to actually eat the fish they catch.
Great video
Love it man. You are awesome.
Your 30 seconds or less fillet technique was very impressive. I hear there's a guy around that same Crystal Lake area that fillets his meat in 30 seconds or less as well... Only he typically uses a machete.
I tend to just cook the trout whole. Removing the bones once its cooked is extremely easy. Dont waste any meat with this method too.
That is some gorgeous, red meat; outside of specialized hatchery feed you only see that in wild trout that have great non-terrestrial food sources!
That was a great video and I took a lot from it thank you
Best I’ve seen
Awesome 🇺🇲
Amazing! Love it. Will be keeping more trout.
Thanks, awesome!
Awesome!
If your initial incision cuts towards the head, you can get the shoulder meat behind the head as well
I WISH I had your filleting knife !! There must be something in the knife that makes it look that easy , ( It seems like the knife does it by itself )👍
A sharp fillet knife is essential to these methods.
A Wal-Mart/Target/etc fillet knife won't do even if it's "name brand".
Get a good knife and a good whetstone and you'll fillet like nothing else.
Would it be the same for a brown trout? We don't have rainbow trouts where I live.
We don't have brown trout, we only have rainbows so I have never tried on one. But I'd guess it's the same
The skin is the best part!!!...Why do all these shows want to cut it off? If I could go to a restaurant and just order fried fish skin I would be in heaven.
Awsome way to fillet away from home if i was at my house i would probably do it differently though
Appears to be quite a bit of meat left on the trout.
Mitchell Blair if you're good at it you waste very little.
its ok he dose Not give a fuck
Mitchell Blair. Where can I find your video on how you filet trout? I'd really like to see how to do it 99% of the meat perfect cut method!!!
Well, you're wasting at least 30% that you could be getting on your fillets - not even counting belly meat. What does that tell you?@@danbrooks7086
@@dw8773 isn't the belly meat where most of the mercury is?
That's the easiest fastest way but there's quite a bit of waste there.. if you gut it, cut the inside ribs out, then skin it then cut the pin bones out you save 1/3 again as much....
What is the best length knife for this? 6in? 4in? And can you share what brand? Or a link to the best knife for this? Also, do you sharpen with a steel between filleting?
I prefer at least a 6", but I've used up to 10" and I like them even better! Just gives more flex I'm the blade the longer it is. I don't have a specific brand. My fillet knives grow legs all the time.... Too many people filleting fish around here! So I usually just buy cheap Rapalla fillet knives for about $20. My dream is a Cutco fillet knife, but I'm still working up the gumption to explain to my wife why I spent so much $! :)
Oh and I don't sharpen with a steel. I use a draw through type sharpener when necessary.
@@danbrooks7086 thank you. Very helpful.
I ordered two of these based on the reviews. th-cam.com/users/postUgkxqmKabisEv81ul5v7OhvVxxOpt2CJruI- Received them on time and they look good. I really like the handle on these knives as they feel good in my hand. I'm giving them 4 stars on look and feel, but have not had the chance to put them to the test yet. I mostly fish for catfish and can hopefully try them out in the next few days. If they hold an edge throughout a limit of catfish, they'll be worth another star.Update...I used the 9" strong and the 9" fillet on a mess of catfish. I did put a sharpening on these before I started. I want a razor edge to fillet fish but they weren't quite that sharp. The people who gave these knives crappy reviews and said they were sending them back was because they weren't razor sharp. So what, do they not have a knife sharpener?? Good grief! I mean you have to sharpen any knife from time to time.I personally like them and am pleased with them. If you're too lazy to sharpen a knife then hire someone to clean your fish lol.I've never bought a knife in my life that would shave hair right out of the box. Don't be afraid to purchase the knives. They're pretty nice in my opinion.
Love the method and great video, I clean about 300-400 trout a day at the hatchery I work at.. and I’ve tried all different ways and I feel as tho there’s a decent bit of meat on top of the ribs on trout.....so are you just using this method on smaller fish?
Thank You!
lol thats a sharp knife
Kool video
Stupid yankee history alone question
Is two to three fish for filets enough for one meal?
Can you use the rest of the fish for some kind of meal?
Thank from
Couch potatoe with remote thumb 😁
I like
Jason Voorhees: And that my friends is how you filet a human in Crystal lake
I leave the skin on and bake my fish in oil on high heat so the skin gets fried, comes out nice and crispy like a potato chip. It's the best part, don't cut the skin off
Do you scrape the scales off or is it a waste of time?
@@missmaggy2u scrape them off ofc