Granted I didn't have to do this as a job, but I actually love to fillet fish at the end of a trip. I find it very relaxing and satisfying. Regardless of how you fillet, always fun to keep at to get better. The folks that can fillet a rockfish in seconds are the one's that impress me....they make it look easy.
#1, why were those fish NOT bled? Makes a huge difference in the quality of the meat, no matter who is doing the cutting afterward. 😅 she does have excellent knife skills.
Lot of comments by people saying they do better. Well let’s see your fillet videos. If you’re that good why are you watching how to fillet videos on CZcams instead of making your own and sharing your knowledge. Most people that come to fish in Alaska know nothing about collars and cheeks. If they want them, they will say so. It was informative and easy to watch I appreciate you taking the time to record and post it.
Thanks for putting this video together. She did a great job. Heading up to Sitka next week to see my wife. We are going to head to Juneau for a few days as well.
Hello Kaylin! my name is Trevor I also fillet fish for work in the summers, Really enjoyed the vid you are super efficient! just wanted to say have you ever tried using a squeegee for getting the slime and blood off the cutting table? I found it helps when you want the fish to sit still for the cut. just wanted to share that with you😶🌫
DO NOT filet your salmon as shown in this video unless you want to lose A LOT of meat and have your meat contaminated with gut juices. This video is a perfect example of why most of us Alaskans refuse to allow guides or deckhands to fillet our salmon. The “slide down the backbone” method is a common technique used by guides and deckhands. They don’t care about waste because they just want to get it done and go home. If you notice, after pulling off the fillet you can two huge mounds of meat running down either side the backbone. That’s well over 4 servings of salmon going into the trash. Also, by cutting through the guts that knife is dragging gut juices all over the meat, contaminating it. Filet your salmon and do it properly. Little wasted meat, no contaminated meat and you get the most for your money.
ah. had to rewind after the 2nd side came off the first fish. thought it was a dog but that made no sense, it must be a white king. ...i've watched a lot of pepole fillet a LOT of fish and those rib removal cuts are the finest i've seen anywhere, especially the first one. Nice.
I’m sorry. That meat is all in the gut juices. Rinse off your cutting board after slabbing and before skinning. A squeegee works good too if your trying to save water.
Good filleting skills and knows her crafts, but the fish heads has the best flavor or donate them to your local chefs or asian they would gladly take them.
She is not a good Fish Butcher!!! I am sorry but you forgot a bunch of cuts on the Salmon, the Lingcod and the Halibut!! I would never let you fillet my fish which is why I ALWAYS do it MYSELF! You need to read a book or go a take a few classes because you just wasted a lot of nice meat. Who asks do you want the cheeks??? Cut them out and the Collars which you forgot on the other 2 fish and you let a bunch of meat on the Halibut as well. Give her another job like until she learns how to butcher fish correctly!
Sorry but not when you fillet a salmon the ribs shouodnt be attatched to the filet thats a beginers cut your loosing meat everytime you got to clean the bones off at my last jop if you cut the fish lije that they took you right off the line your costing the company money she leaving so much meat by the neck when you filet your knife should look like its sliding trough the fish but hey people still going to believe she a pro when she really cutting like a beginner
Pop the halibut belly in the wheeled cart, not the fillet table.
Thats an impressive young lady there! And I agree w everyone on the other video- I'd like to see an upload on pickling shrimp.
Lingcod collars are delicious on the grill. Don’t miss out on that part!
Granted I didn't have to do this as a job, but I actually love to fillet fish at the end of a trip. I find it very relaxing and satisfying. Regardless of how you fillet, always fun to keep at to get better. The folks that can fillet a rockfish in seconds are the one's that impress me....they make it look easy.
#1, why were those fish NOT bled? Makes a huge difference in the quality of the meat, no matter who is doing the cutting afterward. 😅 she does have excellent knife skills.
Crazy KNIFE SKILLS!!
INSANELY SHARP KNIVES!!!
Lot of comments by people saying they do better. Well let’s see your fillet videos. If you’re that good why are you watching how to fillet videos on CZcams instead of making your own and sharing your knowledge. Most people that come to fish in Alaska know nothing about collars and cheeks. If they want them, they will say so.
It was informative and easy to watch I appreciate you taking the time to record and post it.
Thanks for putting this video together. She did a great job. Heading up to Sitka next week to see my wife. We are going to head to Juneau for a few days as well.
love the eggs ... yummy ...
Hello Kaylin! my name is Trevor I also fillet fish for work in the summers, Really enjoyed the vid you are super efficient! just wanted to say have you ever tried using a squeegee for getting the slime and blood off the cutting table? I found it helps when you want the fish to sit still for the cut. just wanted to share that with you😶🌫
Its not a bad life kid ... Live it as long as you can 💯
DO NOT filet your salmon as shown in this video unless you want to lose A LOT of meat and have your meat contaminated with gut juices.
This video is a perfect example of why most of us Alaskans refuse to allow guides or deckhands to fillet our salmon.
The “slide down the backbone” method is a common technique used by guides and deckhands. They don’t care about waste because they just want to get it done and go home. If you notice, after pulling off the fillet you can two huge mounds of meat running down either side the backbone. That’s well over 4 servings of salmon going into the trash.
Also, by cutting through the guts that knife is dragging gut juices all over the meat, contaminating it.
Filet your salmon and do it properly. Little wasted meat, no contaminated meat and you get the most for your money.
You make it look so easy.
Thanks
ah. had to rewind after the 2nd side came off the first fish. thought it was a dog but that made no sense, it must be a white king.
...i've watched a lot of pepole fillet a LOT of fish and those rib removal cuts are the finest i've seen anywhere, especially the first one. Nice.
That made me happy
excellent work!
Kaylin walks into a bar and a knife fight breaks out... she leaves the bar with a cooler full of fillets.
I noticed one cheek had been removed...what about the other cheek meat?!
Wow! Beyond talented. Thank you!
Can you do a video on how she sharpens her knives?
Great work Kaylin, keep up the Hard work!!
Can lingcod and halibut gravel fish like salmon here white fish?
Very skilled, great job
That is beautiful meat.
The eggs are a valuable part! Don’t throw them away
What knives does she use?
I’m sorry. That meat is all in the gut juices. Rinse off your cutting board after slabbing and before skinning. A squeegee works good too if your trying to save water.
Well, this is a professional operation, cleanliness is for amateurs...
I would have to agree, great knife skills but poor cutting board hygiene
I would bet this lady runs circles around you in knife skills and nobody cares about your lip flapping
What about the pin bones?
Get those out at cooking time. Don’t want your fillets sitting in the heat of day while you’re doing pins.
Good filleting skills and knows her crafts, but the fish heads has the best flavor or donate them to your local chefs or asian they would gladly take them.
Hopefully you're not forgetting the cheeks that's a good piece of meat
Never press your fish straight you cut it the way the fish is curled you tear your meat when you do that and rinse your board
Is this a farmed fish? There’s no colors..
What? No cheeks??
Якось на двоєчку з плюсом!
А так зовсім нічого
She is not a good Fish Butcher!!! I am sorry but you forgot a bunch of cuts on the Salmon, the Lingcod and the Halibut!! I would never let you fillet my fish which is why I ALWAYS do it MYSELF! You need to read a book or go a take a few classes because you just wasted a lot of nice meat. Who asks do you want the cheeks??? Cut them out and the Collars which you forgot on the other 2 fish and you let a bunch of meat on the Halibut as well. Give her another job like until she learns how to butcher fish correctly!
Clean your board in between filet sides and also wasted halibut collar and other things
You forgot the lingcod cheeks
Sorry but not when you fillet a salmon the ribs shouodnt be attatched to the filet thats a beginers cut your loosing meat everytime you got to clean the bones off at my last jop if you cut the fish lije that they took you right off the line your costing the company money she leaving so much meat by the neck when you filet your knife should look like its sliding trough the fish but hey people still going to believe she a pro when she really cutting like a beginner