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10 Comments How To Filet A Fish
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at 8:11 am
Nice how-to. I’ve been practicing on some Trout but their small size and my lack of a proper filet knife makes for a boney filet!
at 8:31 am
Trout is one fish I don’t really see a reason to filet (unless it’s a big one). I’ve only ever G&G’d them, season, dust them with flour and pan fry. Re: the knife, I failed to mention in the post to always sharpen before (and sometimes again during) getting into fileting. I use a wet sharpening stone (same that the deckhands use). I really like my knife, but I also keep a cheap one in my tackle box and have field fileted using it. It’s just practice.
at 9:05 am
Excellent tutorial! I might add for trout and salmon, you can remove their shoulder or pin bones by using a pair of tweezers or clean pliers after filleting. I have a pair of chromed needle nose dedicated for this use. Just grab the bones and yank prior to cooking. Although they pull easier after cooking, doing it after messes up the meat and lets it cool off.
at 9:11 am
Great comment Dave! If you fish those fish a lot (like I would now if I still lived in the PNW), I would keep a pair just for this purpose. Then I’d keep them tip top using the INOX MX3 Lube.
at 9:41 am
Ha! Unfortunately, my salmon comes from the store–my trout is from Irvine Lake or the sierras though. Most store salmon comes with them pulled but sometimes they don’t so you’ll have to yank them out.
at 10:52 am
Nicely done Salty!
You guys should learn to butterfly trout. Just throwing it out there , but for me I get more meat out of a trout if I butterfly it. It makes a nice big filet.
at 10:57 am
Good call. Makes for a great presentation on the plate too. How about a video Josh?
at 11:11 am
Maybe. With my luck I’d probably cut a finger off when I was filming 🙂
at 3:38 pm
Love your description and photos, Joe, and your link to Making a Fish Stock! Land-locked here in Chicagoland I like to buy the whole fish and then turn the fileting over to my helpful husband.
at 3:43 pm
Mari, I’ve got about a gallon of that fish stock in my freezer (in 1 qt containers). It’s a great thing to have on hand. I do the same when I butcher a whole chicken. Thanks for the kind words and stopping by!