When it comes how to fillet fish, it can get a little tricky. Yes, a lot of the same techniques are used but fish are built, shaped and have a lot of parts very different from each other. It takes a certain amount of touch to fillet a fish, but expending a little more effort at the cleaning stage is worth it because it means no bones at the eating stage. And eating bones is gross. When you get the hang of filleting a certain type of fish, you can zroll through a pile of fish pretty quickly, and it gives you a sense of accomplishment that you can do something as well as the old-timers.

Don’t worry too much if you don’t get absolutely all the meat off the fish when you first start filleting. The idea at the beginning is to get some. If you skin the fish, as recommended, you do not have to scale it first. Obviously, if you are going to use the skin, scale it unless you like to eat scales.

Either way, this dude MIke made a video on how to fillet all types of fish. And when we say all types… we mean A LOT! Maybe not every single specias of fish in the world, but he does hit over 20 of them. He will also lay out the tools you will need to accomplish the job as well.

mike the fish dude

Learning How To Fillet Fish

In this video, he goes through:

  • Sardine
  • Porgy
  • Mackerel
  • Branzino
  • Striped Bass
  • Sea Bass
  • Arctic Char (our personal favorite)
  • Red Snapper
  • Catfish
  • Trout
  • Tilefish
  • Hiramasa
  • Pollock
  • Salmon
  • Monkfish
  • Mahi Mahi
  • Skate Wing
  • Turbot
  • Fluke
  • Squid
  • Octopus

If you can master of of these, you will have no problem your next fishing excursion.Check out the video below:

Knowing how to fillet a fish is essential if you like harvesting your catches. Some say this is the worst part of the whole fishing experience, but the chore becomes tolerable when you think about those tasty fillets you get to eat later. After cleaning and filleting all the fish, make sure to rinse off the fillets with tap or lake water and rub off any blood or scales sticking to the fillets. If you feel any small bones in the fillets, trim those badboys out with a conventional fillet knife. Some of the fillets go straight to the frying pan while others are stored in the freezer. If you are going to freeze your catch, make sure to put them in a Ziploc freezer bag and mark on the bag the number of fillets and the date of the catch for future reference. You don’t want to go eating 10 year old fish that is freezer burnt beyond recognition. Just saying…

fillet fish how to

You can also check out the Epicurious Youtube Channel. They do a whole bunch of cool stuff. And if you want to read more about Food & Drink, you can right here on Not Yet Fired.

 

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