How to Fillet a Fish

How to Fillet a Fish


Hi anglers it’s Officer Duetsch with
Colorado Parks and Wildlife. Have you ever filleted a fish? Well let’s
take a moment to go through the steps on how to clean common warm water sport
fish species found here in Colorado like perch, bluegill, crappie, bass, and walleye.
You will need a fillet knife, a knife sharpener, and a cutting board; preferably
one with an attached clamp. We should always start off by making sure we have
a nice sharp knife. Start by taking our fish laying it down the flyboard
clamping it in and we take the tip of our knife put it right behind the gill
cover at total thin we make our first cut downward till we hit the spinal
column. Then draw your knife back keep the tip inserted and turn it so that we
can start headed down the spine of the fish. Poke the knife through all the way
to the bottom Continue your cut till you’re almost to the
caudal fin. Come back to the head of fish and start working that fillet back. You’re just cutting and peeling now I’m
along the ribcage leave it down to the belly.
Simply take your knife and cut through. Almost done now, we just need to take and
remove that meat from the skin. We do that by taking our knife cutting into
where you get to the skin pressing down on that skin as we work our knife
through the fish now we have our first fillet. We’ll simply flip the fish over
into the same thing on the other side. Now I am going to clean a few more fish
you can see with this particular cutting board I have purchased a second clam and
put it on the other end of the cutting board. What this allows me to do is save
a little bit of time on each fish by just being able to flip it from one end
to the other to go ahead and do the other side. Okay so as you can see we’re all done
and we now have a very nice amount of fillets ready to be cooked in any manner
that you’d like. So head outside, go fishing, and catch your dinner.

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