As a chef trained at the CIA in New York, I’ve worked in many many restaurants also on yachts in Alaska and in Florida as a private chef. You are by the far best instructor with a very true distinct and simple explanation of how to properly and safely catfish. I am going to share this with thousands of my colleagues. I wish you the best of luck and hope that you will continueto learn to teach to share and to enjoy what you do. God bless from Wisconsin.
Thanks for putting this video together. She did a great job. Heading up to Sitka next week to see my wife. We are going to head to Juneau for a few days as well.
Lot of comments by people saying they do better. Well let’s see your fillet videos. If you’re that good why are you watching how to fillet videos on UA-cam instead of making your own and sharing your knowledge. Most people that come to fish in Alaska know nothing about collars and cheeks. If they want them, they will say so. It was informative and easy to watch I appreciate you taking the time to record and post it.
Granted I didn't have to do this as a job, but I actually love to fillet fish at the end of a trip. I find it very relaxing and satisfying. Regardless of how you fillet, always fun to keep at to get better. The folks that can fillet a rockfish in seconds are the one's that impress me....they make it look easy.
Hello Kaylin! my name is Trevor I also fillet fish for work in the summers, Really enjoyed the vid you are super efficient! just wanted to say have you ever tried using a squeegee for getting the slime and blood off the cutting table? I found it helps when you want the fish to sit still for the cut. just wanted to share that with you😶🌫
ah. had to rewind after the 2nd side came off the first fish. thought it was a dog but that made no sense, it must be a white king. ...i've watched a lot of pepole fillet a LOT of fish and those rib removal cuts are the finest i've seen anywhere, especially the first one. Nice.
#1, why were those fish NOT bled? Makes a huge difference in the quality of the meat, no matter who is doing the cutting afterward. 😅 she does have excellent knife skills.
I’m sorry. That meat is all in the gut juices. Rinse off your cutting board after slabbing and before skinning. A squeegee works good too if your trying to save water.
Good filleting skills and knows her crafts, but the fish heads has the best flavor or donate them to your local chefs or asian they would gladly take them.
That salmon was one of a small percentage that lack the ability to metabolize certain components of their diet that usually results in the color you are familiar with. They are referred to as White King or Ivory King. Not a farmed fish...
She is not a good Fish Butcher!!! I am sorry but you forgot a bunch of cuts on the Salmon, the Lingcod and the Halibut!! I would never let you fillet my fish which is why I ALWAYS do it MYSELF! You need to read a book or go a take a few classes because you just wasted a lot of nice meat. Who asks do you want the cheeks??? Cut them out and the Collars which you forgot on the other 2 fish and you let a bunch of meat on the Halibut as well. Give her another job like until she learns how to butcher fish correctly!
Sorry but not when you fillet a salmon the ribs shouodnt be attatched to the filet thats a beginers cut your loosing meat everytime you got to clean the bones off at my last jop if you cut the fish lije that they took you right off the line your costing the company money she leaving so much meat by the neck when you filet your knife should look like its sliding trough the fish but hey people still going to believe she a pro when she really cutting like a beginner
Ive cleaned salmon a million times.. this is how its done. Please tell me how you get a perfect fillet in one cut without the ribs. Literally not possible. Shut up if you dont know what youre talking about
As a chef trained at the CIA in New York, I’ve worked in many many restaurants also on yachts in Alaska and in Florida as a private chef. You are by the far best instructor with a very true distinct and simple explanation of how to properly and safely catfish. I am going to share this with thousands of my colleagues. I wish you the best of luck and hope that you will continueto learn to teach to share and to enjoy what you do. God bless from Wisconsin.
Thats an impressive young lady there! And I agree w everyone on the other video- I'd like to see an upload on pickling shrimp.
Thanks for putting this video together. She did a great job. Heading up to Sitka next week to see my wife. We are going to head to Juneau for a few days as well.
a cutter...in don't think so...i think your a well educated fish dismantler... just class. all the best from NZ
Lot of comments by people saying they do better. Well let’s see your fillet videos. If you’re that good why are you watching how to fillet videos on UA-cam instead of making your own and sharing your knowledge. Most people that come to fish in Alaska know nothing about collars and cheeks. If they want them, they will say so.
It was informative and easy to watch I appreciate you taking the time to record and post it.
My sentiments exactly... "why are watching how to fillet"?
Granted I didn't have to do this as a job, but I actually love to fillet fish at the end of a trip. I find it very relaxing and satisfying. Regardless of how you fillet, always fun to keep at to get better. The folks that can fillet a rockfish in seconds are the one's that impress me....they make it look easy.
Lingcod collars are delicious on the grill. Don’t miss out on that part!
Hello Kaylin! my name is Trevor I also fillet fish for work in the summers, Really enjoyed the vid you are super efficient! just wanted to say have you ever tried using a squeegee for getting the slime and blood off the cutting table? I found it helps when you want the fish to sit still for the cut. just wanted to share that with you😶🌫
Crazy KNIFE SKILLS!!
INSANELY SHARP KNIVES!!!
Its not a bad life kid ... Live it as long as you can 💯
Pop the halibut belly in the wheeled cart, not the fillet table.
Can you do a video on how she sharpens her knives?
ah. had to rewind after the 2nd side came off the first fish. thought it was a dog but that made no sense, it must be a white king.
...i've watched a lot of pepole fillet a LOT of fish and those rib removal cuts are the finest i've seen anywhere, especially the first one. Nice.
Great work Kaylin, keep up the Hard work!!
You make it look so easy.
Very skilled, great job
Wow! Beyond talented. Thank you!
That made me happy
excellent work!
Thanks
A question... Did you scrap the roe ??
Kaylin walks into a bar and a knife fight breaks out... she leaves the bar with a cooler full of fillets.
I noticed one cheek had been removed...what about the other cheek meat?!
#1, why were those fish NOT bled? Makes a huge difference in the quality of the meat, no matter who is doing the cutting afterward. 😅 she does have excellent knife skills.
What knives does she use?
Can lingcod and halibut gravel fish like salmon here white fish?
love the eggs ... yummy ...
What about the pin bones?
Get those out at cooking time. Don’t want your fillets sitting in the heat of day while you’re doing pins.
Awesome
I’m sorry. That meat is all in the gut juices. Rinse off your cutting board after slabbing and before skinning. A squeegee works good too if your trying to save water.
Well, this is a professional operation, cleanliness is for amateurs...
I would have to agree, great knife skills but poor cutting board hygiene
I would bet this lady runs circles around you in knife skills and nobody cares about your lip flapping
It all got rinsed before she packaged it. Settle down
Still she got dodo all over, it’s completely pointless to ruin good meat with poor cutting and hygiene practices 🤮
The eggs are a valuable part! Don’t throw them away
That is beautiful meat.
Do you sharpen your own knives Miss?
Good filleting skills and knows her crafts, but the fish heads has the best flavor or donate them to your local chefs or asian they would gladly take them.
Hopefully you're not forgetting the cheeks that's a good piece of meat
Halibut is great, but salmon tastes like the way a skunk smells
What? No cheeks??
Too much meat left on the carcass. If you're paying that much to go, you want to get it all. JS
Is this a farmed fish? There’s no colors..
That salmon was one of a small percentage that lack the ability to metabolize certain components of their diet that usually results in the color you are familiar with. They are referred to as White King or Ivory King. Not a farmed fish...
Якось на двоєчку з плюсом!
А так зовсім нічого
Never press your fish straight you cut it the way the fish is curled you tear your meat when you do that and rinse your board
Hmmm.
Only using. Maybe 1/3 of the knife
Not USING THE WHOLE KNIFE
SAVE SOME TIME
IN A FILLETS COMPETITION
She is not a good Fish Butcher!!! I am sorry but you forgot a bunch of cuts on the Salmon, the Lingcod and the Halibut!! I would never let you fillet my fish which is why I ALWAYS do it MYSELF! You need to read a book or go a take a few classes because you just wasted a lot of nice meat. Who asks do you want the cheeks??? Cut them out and the Collars which you forgot on the other 2 fish and you let a bunch of meat on the Halibut as well. Give her another job like until she learns how to butcher fish correctly!
Clean your board in between filet sides and also wasted halibut collar and other things
You forgot the lingcod cheeks
Sorry but not when you fillet a salmon the ribs shouodnt be attatched to the filet thats a beginers cut your loosing meat everytime you got to clean the bones off at my last jop if you cut the fish lije that they took you right off the line your costing the company money she leaving so much meat by the neck when you filet your knife should look like its sliding trough the fish but hey people still going to believe she a pro when she really cutting like a beginner
Ive cleaned salmon a million times.. this is how its done. Please tell me how you get a perfect fillet in one cut without the ribs. Literally not possible. Shut up if you dont know what youre talking about
Always cut the ribs out after filleting. Thats actually how its done. What are you talking about dude lol