Fishing season is in full swing this summer and for all those fish you will be catching you need to know how to filet a fish the right way. So you can brag to all your friends to how you can catch and cook the fish better then they can.
To start , you will need a good filet knife. There are many to choose from, but my advice spend some money and get a well-made knife that will last for all those wall hangars you will be catching.
Next, you need to set up your station and prepare the fish to be cleaned. Get a good clean, solid cutting board and wash the fish with cold water and pat it down with a paper towel. Now you are ready to start filleting your trophy. Here’s how:
- Start with removing the fish’s head. Position the knife behind the gills and cut downward at an angle following the direction of the head through the bone.
- Remove the tail by taking your knife and placing where the tail meets the body, and cut straight down through the bone.
- Insert the knife behind the gill cover and lift it slightly away from the fish’s body. Cut downward until the knife hits the backbone. Turn the knife so that it is aligned with the ribcage, and push it down so that the tip extends about midway down the fish’s body. Now, run the knife along the ribcage, separating the meat of the fish from the ribs.
- Push the knife through the fish’s vent; this is the small hole located on the underside of the fish. Continue cutting along the bones until the fillet ends, at the tail
- Take the filets and place them on the cutting board and remove the pin bones from the meat and rinse them in cold water and store them appropriately.