bullshit you are 14 lmao. If you genuinely are, then I am impressed. not only can you critically think about what's happening around you to include recognizing that your father isn't as good at filleting a fish, but having the confidence that you apparently have to show him some video that you found on the internet to show him up because you think the internet video is somehow better. Either you are BS-ing, or you are some super intelligent 14yr old who is an asshole to your own father. If you are 14 and really that intelligent, maybe have some intelligence that your father is trying, and he is putting in the effort to help you succeed in life. he is teaching you skills. Good on you for verifying and perfecting things, but do not make that man feel bad for having a different approach and taking the time to pass it on to you.
A chef once told me have a small plate of salt next to you when filleting. Dip your fingers in frequently and fish won't slip in your hands again. It works
Thanks. Unlike a lot of guys who seem compelled to flash their knife around like a Japanese hibachi chef, your calm, detailed, perfectly timed video is an excellent example of the old saying, "slower is faster". And a lot less wasteful of valuable meat.
Wasted lots ,never took the wings or the cheeks . Way to much knife work ,way easier ways to do it. Always take the entire lateral line out .two small slices from the tail end and split the filet and then tear the ( zipper off) the there is no chance of any pin bones.Poor video ,been cleaning fish for over 50 years this is not the best way .
My grandfather and I would go fishing all the time. I was too young to not be grossed out when he tried to teach me how to clean. I wish I had learned from him. Thank you for your video! He'd be proud of me for never giving up and eventually learning. All the best! Sending love to you and your family ❤
You did an excellent job taking your time. You slowly show and explain the process so the viewer can see, hear, and absorb it all. Thank you from a fellow Wisconsinite.
Great video. I’ve been doing this way for 40+ years and it is the best simple filet way for speed and where you don’t have lots of water to clean up afterwards. One thing if you haven’t tried is reverse and start from tail. If you have a sharp knife and a bigger fish like maybe a salmon you can easily go either way. Single slice from tail to first rib, along top of ribs to head and then slice and peel off ribs. I find it easier to do second side of fish that way.
I just randomly watched this video to see how to fillet a fish and struck gold with that squeegee trick! That is definitely worth a subscription! Thanks.
Many thanks. Just watched with my son (11 years old) and he executed your techniques perfectly. Fishing Merit Badge is about to be added! The fish he caught and fileted was a 16" bass. Reeled in, took off hook, iced down, filet.
That's pretty much how my grand dad taught me 40 years ago. I needed a refresh, we're going strong on White Perch this summer. 😁 I always keep the skin, I love cooking it with the skin on, I think it adds flavor, maybe in my mind I don't know lol Thanks.
This is a fantastic tutorial even for me as an older guy who has caught quite a few fish during my life but have never fileted any fish beforehand. Yanks for the lesson!
I've been catching fish for many years but wasn't able to do more than scale and gut my catch Thanks to your tutorial, I feel confident enough to give filleting another go. Heading out on the water in a couple of days time. I'm looking forward to dealing with our catch when we get back to shore. Thank you for sharing and teaching.👍
thank you thats really helped, i fillet my fish and barely get by, can be very frustrating sometimes but your video has really helped, so thanks. rob, from east coast australia. cheers
Love to follow your videos. I think you explain the techniques you do so well. And you are great at it. Keep teaching us, like I said you're excellent at fileting fish. Best Regards.
Thanks. I find it easier to cut through half of one side (upt to 3.41 on the video), turn over and remove the other fillet, then back to remove the first. For me, it makes the fish more stable when cutting the second side.
This has always been my favorite way to fillet. I'm one that leaves the fillet attached to the tail for more purchase on the skinning cut. The skins remain with the carcass. I don't bother with gutting. For beginners that may not realize, leaving the scales on aids in not accidentally cutting through the skin.
very usefull! Thank you! We can use these skills for our crossing of the atlantic. caught a Mahimahi yesterday. filleting didnt work as smoothly though
Great video! I can't stress enough...use a very sharp knife. Fileting a fish with a dull knife is a horror show! Of course, that's a good rule for any knife you use 🤔
Liked and Subed. I have always had trouble filleting fish maybe because I has a bad experience with a fish bone when I was a kid. So if I have a choice I usually keep the Redfin, so called down here in Oz cause you can just wrap it in foil heat it and eat lol. Maaaaate what a great vid awesome thanks going to try and catch more.
I enjoy your videos but all fish that I fillet I do not cut it off the fish. I leave it attached at the tail then remove it from the skin. I know you have shown this in previous videos. Also I fillet one side but do not remove it from fish until I fillet the other side than I remove it from the skin.
Great video! Have you ever cooked up the walleye wings? It's basically under the jaw, and the two under pectoral fins. The fins fry up like a potato chip, the meat has a structural bone, eats like chicken wings
Nice job. If you go to Canada you have to leave a inch of the skin on if transporting. I guess so the species can be identified. I fillet a lot of bluegill and a few crappie, but my favorite is yellow perch basically a small walleye. It’s the only fish I scale and fillet butterfly style👍
I have a heck of a time keeping my blade sharp. Yesterday I broke down and bought the Rapala Finland 4in. Do you have any EASY tricks/tips/surefire ways of sharpening a knife or am I stuck with a whetstone?
Well, a whetstone is really only designed to re sharpen a knife that has lost it’s edge. It takes quite a bit of work to sharpen a knife properly with a whetstone as well. That’s where a steel comes in. Once you have a good edge on a knife, you should be able to touch it up with a steel many, many times before it needs to be resharpened. The steel simply realigns the edge and does not take any material off the blade like the whetstone.
@@calebwistad Thanks for getting back to me so quickly. I have a cheapo steel that came with a set/block of knives. The set has a "boning" knife that looks much like a fillet knife. That WAS the one I was using but it has been crushing tomatoes instead of cutting them. The steel doesn't come close to helping so I know it needs an edge. I have spent time with the stone with little success. I was hoping for a easy way to get an edge on them. Guess I will stick with the stone/steel. Can't wait to use my Rapala knife. Thanks again!
I recently saw a contraption that sharpens knives. Google warthog knife sharpener. I'm seriously thinking about getting one. Please let me know what you think.
I love a channel where the creator actually answers comments and interacts with viewers
Thanks man! I do my best to answer every comment with a decent response.
i'm 14 and i just started fishing with my father and i gotta say, he's not the greatest at filleting lol!! will be showing him this video :)
Haha. 👍
bullshit you are 14 lmao. If you genuinely are, then I am impressed. not only can you critically think about what's happening around you to include recognizing that your father isn't as good at filleting a fish, but having the confidence that you apparently have to show him some video that you found on the internet to show him up because you think the internet video is somehow better. Either you are BS-ing, or you are some super intelligent 14yr old who is an asshole to your own father.
If you are 14 and really that intelligent, maybe have some intelligence that your father is trying, and he is putting in the effort to help you succeed in life. he is teaching you skills. Good on you for verifying and perfecting things, but do not make that man feel bad for having a different approach and taking the time to pass it on to you.
Call Him 'dad'.
Congrats Bro' 🗿🗿🗿
you should teach him how
A chef once told me have a small plate of salt next to you when filleting. Dip your fingers in frequently and fish won't slip in your hands again. It works
Interesting! I may need to try that.
Thanks
🏁👍
I struggled with filleting fish.. this was a BIG help 👍🏾
Awesome!
Thanks. Unlike a lot of guys who seem compelled to flash their knife around like a Japanese hibachi chef, your calm, detailed, perfectly timed video is an excellent example of the old saying, "slower is faster". And a lot less wasteful of valuable meat.
Thanks for the complement!
Perfectly expressed.
Wasted lots ,never took the wings or the cheeks . Way to much knife work ,way easier ways to do it. Always take the entire lateral line out .two small slices from the tail end and split the filet and then tear the ( zipper off) the there is no chance of any pin bones.Poor video ,been cleaning fish for over 50 years this is not the best way .
@@gordjohnson-w7uMake your own video and show us how it's done.
My grandfather and I would go fishing all the time. I was too young to not be grossed out when he tried to teach me how to clean. I wish I had learned from him. Thank you for your video! He'd be proud of me for never giving up and eventually learning. All the best! Sending love to you and your family ❤
Glad to hear you are doing it! Good luck. 👍
You did an excellent job taking your time. You slowly show and explain the process so the viewer can see, hear, and absorb it all. Thank you from a fellow Wisconsinite.
Good to hear you enjoyed it!
Thanks, I act like I know what I’m doing but I don’t how to fillet a fish, great video!
Thanks!
Watch this it is very good
Great video. I’ve been doing this way for 40+ years and it is the best simple filet way for speed and where you don’t have lots of water to clean up afterwards.
One thing if you haven’t tried is reverse and start from tail. If you have a sharp knife and a bigger fish like maybe a salmon you can easily go either way. Single slice from tail to first rib, along top of ribs to head and then slice and peel off ribs. I find it easier to do second side of fish that way.
I might have to try that! Thanks.
I just randomly watched this video to see how to fillet a fish and struck gold with that squeegee trick! That is definitely worth a subscription! Thanks.
It’s a slick little gadget!
Many thanks. Just watched with my son (11 years old) and he executed your techniques perfectly. Fishing Merit Badge is about to be added! The fish he caught and fileted was a 16" bass. Reeled in, took off hook, iced down, filet.
That’s so awesome! My son is 11 and learning the same stuff.
That's pretty much how my grand dad taught me 40 years ago.
I needed a refresh, we're going strong on White Perch this summer. 😁
I always keep the skin, I love cooking it with the skin on, I think it adds flavor, maybe in my mind I don't know lol
Thanks.
Nice! White perch are fun and very tasty fish.
@@calebwistad It's Invasive over here. So. No Quotas.
We do some Over the Top Fish'N'Chip, the season begin. lol
I like it when fried. The skin is crunchy, and it does taste good to me too.
Worked like a charm! Thank you. It's my first fish fillet, I'm adding it to my fish chowder.
Perfect!
This is a fantastic tutorial even for me as an older guy who has caught quite a few fish during my life but have never fileted any fish beforehand. Yanks for the lesson!
This is the best fishing channel for beginners and other than fishing for bullhead back in SD, I'm a total beginner! Thank you!
That’s quite a compliment! Thank you.
Thank you so very much! Your explanation was perfect! I've been fishing for 48 years, but I'm now teaching myself to fillet 😊
That’s so cool! Keep it up.
Thank you for teaching me things my dad never did, it's really appreciated
You bet! 👍
Without a doubt, the most instructive video on how to fillet a fish. Thank you.
Thank you!🙏
I've been catch and release all my life. This is what I needed. Thank you!
Awesome!
I've been catching fish for many years but wasn't able to do more than scale and gut my catch Thanks to your tutorial, I feel confident enough to give filleting another go. Heading out on the water in a couple of days time. I'm looking forward to dealing with our catch when we get back to shore. Thank you for sharing and teaching.👍
Awesome! Glad I could help!
Dude same!!!
Good video. You make it look so simple!
Thanks!
I used your technique for two farmed sea bream and it worked great. Thanks.
Awesome!
great detailed video strait to the point no B.S. life story talk. camera is zoomed in perfect. thank you sir!🍻
Thanks so much!
thank you for this tutorial... it really helped me as a new fisher...
I’m glad it was helpful!
I really like this presentation, a top job .
Thank you! Glad you found it helpful.
I have that same knife and it’s awesome! It works well on trout, flounder, pompano and even black and red drum!
Yessir!
cool bro you just taught me a new skill, been searching for the perfect tutorial, and ive found it
Great vid. Just caught my first fish yesterday with a basic hand line. Fish looks like the one you fillet here. Gonna fillet it tomorrow and fry it.
Super cool! Good luck.
thank you thats really helped, i fillet my fish and barely get by, can be very frustrating sometimes but your video has really helped, so thanks. rob, from east coast australia. cheers
Good deal! Thanks.
Big thanks - well made and clear instruction. Good job!
Thanks!
Love to follow your videos. I think you explain the techniques you do so well. And you are great at it. Keep teaching us, like I said you're excellent at fileting fish. Best Regards.
Thank you very much!
Very good video for the beginner, great to see it done .
Glad you enjoyed it!
You used the best fillet knife every. That bubba blade is so good. Good video.
Yes. Good blade.
Excellent video. Now I will feel confident filleting my fish
Awesome!
I love filling fish now I know how to filling the right way thanks so much 😊
Good deal!
Thank for the video man tried your technique it was my first time so it didn’t come out as nice but i am happy with the result🙏🏼
Keep practicing and you’ll have it down in no time!
Great video. Thanks again for sharing! Well done!
Thank you!
Excellent method and great explanation of it, thanks....
Glad you found it helpful!
I just butchered three pretty big fish trying to fillet them and then I saw this video. I guess you live and you learn
Now u know!
Excited that I learned something new!
Me too!
This was amazing. Thank you so much for the great tutorial
You bet!
Thanks. I find it easier to cut through half of one side (upt to 3.41 on the video), turn over and remove the other fillet, then back to remove the first. For me, it makes the fish more stable when cutting the second side.
Do whatever works for you!
Awesome description and demonstration and live the squeegee tip too
Thanks!
Loving your videos. So informative and to the point.
Thanks!
😅😅😅😊😊
This has always been my favorite way to fillet. I'm one that leaves the fillet attached to the tail for more purchase on the skinning cut. The skins remain with the carcass. I don't bother with gutting. For beginners that may not realize, leaving the scales on aids in not accidentally cutting through the skin.
Good tips!
Awesome video for beginners !
Thanks! Glad you enjoyed it!
Really loved the movie man! my brother listened from afar and said you sound just like Tim Heidecker xD Have a great day!
Haha. Thanks man!
Very nice technique, thanks chief!
Thanks. You bet!
Thank you. Now I feel the need to go practice.😉
That means you need to go fishing! 😂
Nice video with good description
Thanks!
Very nicely done.
Thanks!
Excellent 👌👍 from Melbourne AUSTRALIA 👍🤠
Thanks!🙏
Excellent job lovethedwtails
Thanks!
Perhaps it would be good to show everybody how you keep your knife so sharp, especially on the tip good video very helpful. Thank you.
I’m going to be doing a video on that soon!
very usefull! Thank you! We can use these skills for our crossing of the atlantic. caught a Mahimahi yesterday. filleting didnt work as smoothly though
Awesome! Yes, this method will work for mahi. Just a little bigger fish!
Great video! I can't stress enough...use a very sharp knife. Fileting a fish with a dull knife is a horror show! Of course, that's a good rule for any knife you use 🤔
For sure!
Liked and Subed. I have always had trouble filleting fish maybe because I has a bad experience with a fish bone when I was a kid. So if I have a choice I usually keep the Redfin, so called down here in Oz cause you can just wrap it in foil heat it and eat lol. Maaaaate what a great vid awesome thanks going to try and catch more.
Thanks man!
Excellent video thanks for sharing!!
Thanks. You bet!
OMG that was great but the skin is the best part❤
I’ve never scaled a walleye. Might have to try it!
Excellent!! Thank you for sharing!
You bet!
Super helpful breakdown (punintended). Tysm! :)
Thanks! 😂
Redfish have a small soft scaleless section along either side of top fin making it easy to cut thru
Interesting!
"How to Fillet Your First Fish"? I really need to know how to fillet my 4th fish... Just kidding! Great vid! Thank you!
Haha. This just worked on like my 12,000th fish so I think you can really plug it in anywhere. 😂
I'm your new subscriber to your channel,keep safe always,watching fr.Doha Qatar
Awesome. Thanks for the sub!
Great tutorial !!!!😊
Thank you!
how long do you wait before gutting?
I don’t gut the fish if I just fillet it. No need.
That's awesome 👏👏 l Love it
Thanks!
Nice techniques.
Thanks!
Just need a good Tempura batter recipe and we're ready to go!
🤤
Thank you, wish me luck!
Thanks. Good luck to ya!
@@calebwistad i totally filleted it beautifully thanks to this vid! Cheers!
I enjoy your videos but all fish that I fillet I do not cut it off the fish. I leave it attached at the tail then remove it from the skin. I know you have shown this in previous videos. Also I fillet one side but do not remove it from fish until I fillet the other side than I remove it from the skin.
Both good ways to do it!
Great, learned a lot. Thanx.
Glad to hear it!
Thank you Sir.🎉
You bet.
Thank you, maybe now I won't massacre the next fish.
Right on!
Great video! Have you ever cooked up the walleye wings? It's basically under the jaw, and the two under pectoral fins. The fins fry up like a potato chip, the meat has a structural bone, eats like chicken wings
Yes! I actually have a video on how to get the wings off as well.
big help thanks man.
You bet!!
Thank you!
You bet!
Good tutorial.
Thank you!
Nice job. If you go to Canada you have to leave a inch of the skin on if transporting. I guess so the species can be identified. I fillet a lot of bluegill and a few crappie, but my favorite is yellow perch basically a small walleye. It’s the only fish I scale and fillet butterfly style👍
Nice! I love perch. One of the best.
thanks i had a hard time!
You bet!
We British pronounce the "T" when saying Fillet, but a skilful and informative video.
Yes. I’ve heard you on TV. 😂 thanks!
So do we in Oz Ralph.
@@davidbaker2859 Correct! I have watched many Oz shows doing it Correctly. Also, we both drive cars on the proper side of the road.
Thanks!
You bet!
Great info.
Thanks!
Thankyou.
You bet!
I have a heck of a time keeping my blade sharp. Yesterday I broke down and bought the Rapala Finland 4in. Do you have any EASY tricks/tips/surefire ways of sharpening a knife or am I stuck with a whetstone?
Well, a whetstone is really only designed to re sharpen a knife that has lost it’s edge. It takes quite a bit of work to sharpen a knife properly with a whetstone as well. That’s where a steel comes in. Once you have a good edge on a knife, you should be able to touch it up with a steel many, many times before it needs to be resharpened. The steel simply realigns the edge and does not take any material off the blade like the whetstone.
@@calebwistad Thanks for getting back to me so quickly. I have a cheapo steel that came with a set/block of knives. The set has a "boning" knife that looks much like a fillet knife. That WAS the one I was using but it has been crushing tomatoes instead of cutting them. The steel doesn't come close to helping so I know it needs an edge.
I have spent time with the stone with little success. I was hoping for a easy way to get an edge on them. Guess I will stick with the stone/steel. Can't wait to use my Rapala knife. Thanks again!
I recently saw a contraption that sharpens knives. Google warthog knife sharpener. I'm seriously thinking about getting one. Please let me know what you think.
Thanks. Very well explained. Instead of cutting out the pin bones, which 'wastes' meat, could they be pulled out one by one with plyers (pincer)?
Yes. You can do it that way.
Should you wash/rinse the meat afterwards to get the blood and stuff off
Yes, but then I always pat it dry with paper towels. I never leave it wet.
Thanks Bro
You bet!
Wow nise video ❤❤❤❤❤❤❤❤❤❤
Thanks!
Really helpfull cool video
Thanks! Glad it was helpful!
can you tweaser out the pin bones like branzino?
Yes you can. I have a trout fillet video in which I do that but you can also do it on a walleye.
Thank you so much
You bet!
PERFECT!
Thanks!
Great video dude ! Can I do it with mullets?
I’m trying to reach back in my memory but I believe I did fillet mullet and this method worked.
Thanks I got hired for a job at a fish farm to clean fish
This method should work! You’ll be better than me in no time.
You can also use a clipboard to hold hold the skin
Do both side's same way
Yes. I’ve seen that trick and it works.
I'm pretty sure that going to the supermarket and giving the fish to someone else to fillet is actually the simplest. Debunked your claim!
Ok, you got me on a technicality. 😆
I filet from head to tail, following the way the bones lay back. For whiting in particular, I leave the skin on.
👍
Did you bleed and gut the fish first? Thanks for the video!
Yes to bleeding, no to gutting. No need with this method.
Thanks
You bet!