Do you ever throw the guts and scrap back into the water for the other fish/turtles? It's something I've always done just to give back a little bit. Thanks for the video, I will be using these techniques soon... Hopefully!!
+Nizoq kr Just be careful doing so in your area. I know that here in NY, it is illegal to dispose of fish within 100' of any public water source. I don't know what the laws are wherever you are, but, just though I'd let you know.
Boil it in little water with the usual vegetables. Salt and pepper. Herbs. Leek, carrots, onion, celeriac..... First cook the veggies in butter, the leek and onion, without browning them use mild onion if preferred, échalotes, silver onion....
I always gut the fish regardless of what kind of cut I am doing. Just something my dad got me doing with whatever I catch. The guts get thrown back into the water and the carcass I will section up and put in a plastic bag or tupperware container (I do this for salt water fishing btw). I'll keep that under refrigeration until I am going to go out again. I take it out and leave it in the sun for a day or two to stink up (in the container, of course) and then it makes for wonderful chum in salt water fishing.
Another Great Method is to get a nice Note Tablet with good Wifi Hot Spot & take it along fishing then log onto youtube and see the best methods for cleaning and fillet or steaking fish . This really works well on a House Boat , we fished river's over night also in the Midwest.
Danila Romanov because i think a lot of people haven't had an asian influence in their lives. i learned this while living in Hawaii and spearfishing there that some of the best flavor is in the head of the fish. aloha =)
Lol I was wondering the same thing! I always had it growing up and seeing this video made me wonder if my family does it wrong but now I just think white people think its gross haha
agreed. also after they are knocked out some larger fish you may want to bleed. like i bleed my catfish by cutting the tail off. or some fish you can slice the gills. itll make the meat taste cleaner and less of a mess when your cleaning them
+David Ruff - You are correct that Rainbows do have tiny scales, but they are small enough that they are safe to consume if you eat the skin of the fish. So it's not necessary to scale rainbows.
Risto Kosonen from Finland is 7x champion in filleting trouts, salmon, pikes , pearch.....etc. Look at his way of handling trout with minimum waste and very quickly. Risto past away a few years ago, but you can look from youtube, how a real pro works.
what about the y bones? i didn't think trout had y bones until i caught a few through the ice and took them home to fillet them. I ran into y bones and i didn't want to waste meat so i left them in...
Since some people can't answer serious... Nah, his comment were great, but you wanted help. I'll help you :D. Depends on what fish :/ i'll give you something to learn :D Bass/perch works great to put you're thumb in it's mouth and break backwards until the neck snaps. You will fell and hear that happen. I would not do the same thing on a pike/musky, hen you'll have 600 theet in you're thumb... Smack the in the head until they starts shake rapidly. Thats just nerves. Same with salmon/trout :D.
I usually smash it´s head to stun it and then cut through gills, after minnute you can easilly work with knife, but be careful about nerves. Nerves works even when the fish is officially dead so you can get hurt when the fish whisks.
Never ate trout. I live a jog fro the Cape Cod coast. I've ate perry wrinkles, muscles, oysters , bay clams and scallops RAW. I want to try trout. How's the taste? Anything saltwater I've tried but I here trout is great. I love salmon but it's extinct where I live but cod rules supreme
instead of wasting a lot of meat on the carcus, u can take a spoon and scrape all the extra meat of the carcus. it's quite a bit of meat actually and it's basically ground salmon
why did he cut the gills out separately, gut under the chin and open the stomach up and bull, it removes the gills, guts, and front fins all together, then you still have belly fat and its quick
When I fillet I don't slop the fillet back on a shitty, scummy, board just to lift the skin off. And I don't need to wash when done at all!, water helps start the decomposition of flesh when you introduce more moisture to the meat and may not be properly dried or reduced before storage. The same thing apply to venison.
the fastest and most flaw proof way is to get a club and hit it in the head hard. it may look like the fish is still alive for a second but that's just nerves. if you do this there's really no way of ruining the meat or not killing the fish.
my family is from the south and i grew eating pan fried bone fish. so i would say don't just fillet bc you want to fry it rather than put in on the grill. pan fried fillets are great, but so are pan fried bone fish.
im not the uploader, but on smaller fish, lay the fish down on a rock, the neck facing me. then i hit the backside of the head of the fish as hard as i can with the handle of my knife. this method is usefull for fish up to 700 grams i guess
Look a video where a real champion works with very little waste. Risto Kosonen kalankäsittely.All northern fish and of course rainbow trout. Watch and learn. Regards from Finland.
Why did you do the trout like that there is an easier way to you cut half way up the stomach and maybe a quarter the look under it jaw there two hole but skin around it you put the in between the hole the just pull with your fingers then front fin is gone and the guts you won't have to grab with your hands they will just be hanging off the head but your way is still less time consuming and is still great you did a good job 5 star video :)
after seeing some of the other videos, I got kind of sad when he instead, put these fillets in the bin....well atleast there's a LOT of fish. I won't throw meat away.
I'm a ten year old and I have been asked to fillet a fish this totally worked thank you so much
Abigail Gaming _
excellent video, just getting into fishing thanks for the tips. very appreciated.
Great video on the fillet process! Thanks helps me out now, appreciate it
This is the best video on this subject I've seen. Very proficient.
Going on a fishing trip with some buddies from school, want to do a sort of “catch and cook” weekend, very useful guide!
you make fillet fish so much easier, thank you so much. I can teach my family how to fillet. @FilletingFish
I always have trouble with cutting the second filet. Can't wait to try this technique. Thanks
When filleting, could you use the same technique shown for the freshwater fish, where you avoid the ribcage completely?
Good job with this video it helped me a lot thanks.
Great instructional video. Thank you.
Good video. Gonna give this a try.
thanks for these videos
Rapala!! Greetings from Finland :D
well done thanks for sharing, so do you leave the pin bones in the fillet?
what happens with the bones in the steaks though?
You pick it out when you're eating it
@@faruqali869 Just like your sister
Awesome this helps a lot
For steaks do you have to eat around the ribs/spine. Or is there an easier way to cut and clean those unwanted pieces out first?
When cooked the fish will flake off the bones including of course the spine.
Thank you. Learned a lot. 😳😎😎😃😃😃☺☺
Makes it look easy.
Love those sharp pin bones!!
Those are some nice fillets! Pink Pond Princess
Do you ever throw the guts and scrap back into the water for the other fish/turtles? It's something I've always done just to give back a little bit.
Thanks for the video, I will be using these techniques soon... Hopefully!!
Yea thats what I do.
+Nizoq kr Just be careful doing so in your area. I know that here in NY, it is illegal to dispose of fish within 100' of any public water source. I don't know what the laws are wherever you are, but, just though I'd let you know.
I just use left over salmon carcasses or other dead fish body's as stock or shark chum.
George Fleming I wait till I get home and throw the guts and carcasses (if I fillet a fish ) in the woods for the raccoons
Any hints about using (discarded) fish parts to make a good fish broth? By the way, you manual knife technique is excellent!
Boil it in little water with the usual vegetables. Salt and pepper. Herbs.
Leek, carrots, onion, celeriac.....
First cook the veggies in butter, the leek and onion, without browning them
use mild onion if preferred, échalotes, silver onion....
he realy loves hos glove ^^
Holy smokes the fish changes when you cut it into stakes 4:16-4:17
He just switched sides.
I always gut the fish regardless of what kind of cut I am doing. Just something my dad got me doing with whatever I catch. The guts get thrown back into the water and the carcass I will section up and put in a plastic bag or tupperware container (I do this for salt water fishing btw). I'll keep that under refrigeration until I am going to go out again. I take it out and leave it in the sun for a day or two to stink up (in the container, of course) and then it makes for wonderful chum in salt water fishing.
On the thumbnail, I thought it was a cucumber.😂
Great videos. I feel much more comfortable fileting now. :)
Do you scale the skin if you are leaving it on? What about the Y bones?
are these already scaled?
Another Great Method is to get a nice Note Tablet with good Wifi Hot Spot & take it along fishing then log onto youtube and see the best methods for cleaning and fillet or steaking fish . This really works well on a House Boat , we fished river's over night also in the Midwest.
Thank you
Why take out the belly fat when cutting the fish into steaks? Man that's the most delicious part
four words..... contaminants present in water (except mercury)
Americans like to waste resources :)
Agree, dont have to eat that but I always do, and not an every day thing.
What's a good fillet knife to buy?
I love troat
why's everyone throw away the head? that's the best part.
Danila Romanov because i think a lot of people haven't had an asian influence in their lives. i learned this while living in Hawaii and spearfishing there that some of the best flavor is in the head of the fish. aloha =)
Lol I was wondering the same thing! I always had it growing up and seeing this video made me wonder if my family does it wrong but now I just think white people think its gross haha
+whataclassyhobo basically your right haha
Yeah it's strange.. Even here in italy we keep the head of the fish, we use it to make soup most of the time
+David Perrelli Well not only Asian people. I am from Ecuador and we eat the whole trout including the eyes which are especially tasty.
Please respond what glove is that
What kind of glove is that?
Trus semagat om. Jngan lupa ☕
What about the scales?
There are 24 gauge shotguns. They are a very small caliber used in some European countries.
What about the pin bones?
How do you get the bones in the middle of the fillet out, it doesnt show this in the video
What about scales ?
Have these been removed before filming started ?
Seminole Rick trout have a coating to protect them more than scales.
Great video. omg how you took that rainbowtrout's skin of. I would totally mess up.
I always have trouble with the side bones over the rib cage. Is there a way to fillet this kind of fish and de-bone it entirely?
Yes. Using the edge of the knife, find the pin bones. Then, you can either cut them out, or pull them out. On smaller fish, you can cook them away.
thx
Damn where u catching those trout?
agreed. also after they are knocked out some larger fish you may want to bleed. like i bleed my catfish by cutting the tail off. or some fish you can slice the gills. itll make the meat taste cleaner and less of a mess when your cleaning them
do you still leave the scales on with trout? I know they have tiny scales, but I've never prepared trout
+Jacob Bair thanks man. I'm used to catfish and bass
Trout have no scales.
+Chris Eash why you lie, I've caught rainbows, they have tiny scales.
+David Ruff - You are correct that Rainbows do have tiny scales, but they are small enough that they are safe to consume if you eat the skin of the fish. So it's not necessary to scale rainbows.
That's the point.
when you dress and steak them like that, do the bones just peel out after its cooked?
Risto Kosonen from Finland is 7x champion in filleting trouts, salmon, pikes , pearch.....etc. Look at his way of handling trout with minimum waste and very quickly. Risto past away a few years ago, but you can look from youtube, how a real pro works.
what about the y bones? i didn't think trout had y bones until i caught a few through the ice and took them home to fillet them. I ran into y bones and i didn't want to waste meat so i left them in...
If its hard if someone is left handed?
those are some nice freaking trout. Still a trout but they sure look good.
Amazed at how boneless these fish are!
Yea trouts are some of the best fish.
You can also cook it with the skin as there's no scales..
@@endoffate5475 there's scales there just really small
@@raphaelsanchez1721 O yea well you still can eat that skin..
You use the head for stock apart form that that's all you can use it for
I love how the "filleting" doesn't actually show up until more than halfway through the video.
Why don't you take out the pin bones on the Rainbow trout??
It is a rapala Kevlar glove
Where are you from brother?
Since some people can't answer serious... Nah, his comment were great, but you wanted help. I'll help you :D.
Depends on what fish :/ i'll give you something to learn :D
Bass/perch works great to put you're thumb in it's mouth and break backwards until the neck snaps. You will fell and hear that happen.
I would not do the same thing on a pike/musky, hen you'll have 600 theet in you're thumb...
Smack the in the head until they starts shake rapidly. Thats just nerves. Same with salmon/trout :D.
So many expert fish Butchers in the comment section, why are u even watching a how to video?
Isn't there lots of bones in the steaks?
There is the backbone but either way you always get little pin bones
I usually smash it´s head to stun it and then cut through gills, after minnute you can easilly work with knife, but be careful about nerves. Nerves works even when the fish is officially dead so you can get hurt when the fish whisks.
He looks like Shawn's dad in Psych!
What about the pinbones....those last fillets aren't boneless yet
How big where those fish
Damn, you guys eat the scales too or something? Cuz I didn't hear anything about removing scales...
Never ate trout. I live a jog fro the Cape Cod coast. I've ate perry wrinkles, muscles, oysters , bay clams and scallops RAW. I want to try trout. How's the taste? Anything saltwater I've tried but I here trout is great. I love salmon but it's extinct where I live but cod rules supreme
instead of wasting a lot of meat on the carcus, u can take a spoon and scrape all the extra meat of the carcus. it's quite a bit of meat actually and it's basically ground salmon
Yeah, I do that and make it into little cakes and add in some spices and veggies and it makes a nice crab cake.
what type of knife is that? O.o
What does it say on the hat and elsewhere? Ra...la
EattinThurs61 Rapala. They're a fishing gear company. He's sponsored by them
Nikolas Milanov umm not the brand, the type is what i want to know
Flandrean Skeith It called filleting knife, these knives have very flexible blades.
why did he cut the gills out separately, gut under the chin and open the stomach up and bull, it removes the gills, guts, and front fins all together, then you still have belly fat and its quick
well... live and learn. I did not know that. But i normally go by domestic calibers, not foreign. just throwing that out there....
Does the glove ever smell like rotten fish?
When I fillet I don't slop the fillet back on a shitty, scummy, board just to lift the skin off. And I don't need to wash when done at all!, water helps start the decomposition of flesh when you introduce more moisture to the meat and may not be properly dried or reduced before storage. The same thing apply to venison.
Some of the bone "waste" from filleting could be saved for fish stock ...wrap and freeze.
whaaat.. belly is the tastiest part of the steak!
you don't take the bone out of the steak fillets. Only when you fillet the fish from head to tail do you take out backbone and ribcage.
How about "How to scale trouts & salmons2? ;-))
the fastest and most flaw proof way is to get a club and hit it in the head hard. it may look like the fish is still alive for a second but that's just nerves. if you do this there's really no way of ruining the meat or not killing the fish.
Pin bones are still in for salmon
*****
I do it differently now, go here: Butcher Fillet and Deboned Salmon - How to Butcher Whole Salmon - How to Deboned salmon
well when you think about it it's just bones like I don't take pin bones out at all cause what's it really going to do?
filet lengthwise and pull them out with pliers.
In the future, try to get more Rapala logos into your video.
The gills look like red coral
Why cut the gills out once the fish is already dead?
ThatPerson FromAlaska its better for cooking it whole
my family is from the south and i grew eating pan fried bone fish. so i would say don't just fillet bc you want to fry it rather than put in on the grill. pan fried fillets are great, but so are pan fried bone fish.
im not the uploader, but on smaller fish, lay the fish down on a rock, the neck facing me. then i hit the backside of the head of the fish as hard as i can with the handle of my knife.
this method is usefull for fish up to 700 grams i guess
Look a video where a real champion works with very little waste. Risto Kosonen kalankäsittely.All northern fish and of course rainbow trout. Watch and learn. Regards from Finland.
Why did you do the trout like that there is an easier way to you cut half way up the stomach and maybe a quarter the look under it jaw there two hole but skin around it you put the in between the hole the just pull with your fingers then front fin is gone and the guts you won't have to grab with your hands they will just be hanging off the head but your way is still less time consuming and is still great you did a good job 5 star video :)
Why do you remove the belly fat?
I almost cried when he did that
+Mark how would I find out the mercury levels of the water? like is there a site I can go to to find out?
But not everyone likes bones in their fish when they eat it though. It’s not ready for the grill if it’s full of bones
Actually, a cook only throws away the guts,because the rest of the fish is used to make broth/stock for soup or sauce.
the fish is a paid actor so animal was not harmed during the vidio
after seeing some of the other videos, I got kind of sad when he instead, put these fillets in the bin....well atleast there's a LOT of fish. I won't throw meat away.
That's my job everyday >.<
and other fish
i hate fish >.
Look at a video where Risto Kosonen filets a rainbow trout. RISTO KOSONEN KALANKÄSITTELY...lohe fileerimine.
Trout are finger food you can feel the bones as you eat it
Anyone else just here to troll the people that say "is the fish ok"
I't no problem to fillet a fish after it's gutted, so one should always gut it anyways, then you can decide after.. IMO.