How to Clean a Striper - Easy Way to Fillet a Striped Bass
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- Опубліковано 16 січ 2017
- Today we'd like to give you a demonstration on how to fillet striped bass. This striper weighed in at over 22lb and was caught from shore in the Cape Cod area.
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How to Clean a Striper - Easy Way to Fillet a Striped Bass
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Perfect video to demonstrate the importance of bleeding a fish immediately after catch
Originz Fishing bleed your fish dummy. Makes a difference
Yesssssss exactly
@Originz Fishing bro it makes everything easier and their is noy a big red line so its much easier to catch and cook dummy
100% they just caught that one so it didn’t matter much but most species need to be bled right away and you also need to bleed them in the water or the blood will coagulate and stay inside the meat... this why people think blue fish taste bad because they just throw them right in the cooler and never bleed them
@Originz Fishing jajajajaj dummy
I used to never need striper before cooking it. I liked it. Then I tried bleeding it, and WOW what a difference! Tastes so much better, and it's a lot cleaner!!!
The collar is the best part of a striper! You should bleed them as soon as you land them, and then gut them when you clean it so you can get the bottom portion between the head and gut(collar). Nice rockfish though! Must have been a blast to fight.
I was wondering y they left the collar on and the cheek and belly meat
@@tyronedurham510I’m guessing that they’re avoiding the fat. Predatory fish accumulate toxins like mercury and store them on their fat tissues. Collar and belly are the fattiest part of the fish.
Isnt the "T" in fillet silent?
Depends on where you're at. If you're in the UK or new England the T is pronounced.
Ok but let's not jump back and forth the indecision is killing me lol
Just did it!! Thanks so much for your help guys!! Dinner is gonna be delicious. 😊
this guy is pretty far from a professional fish fileter
WTF???? The professional filleter goes to pee, than comes back to the fish without washing his hands...... That is a professionnal filleter.....
The weather looks wonderful!
It was a great day that day :)
thanks for explaining everything!
Glad you enjoyed the video and thanks for writing in :)
Do people just watch videos to make rude comments? Jeezus if you don't like what you see or hear then move on to the next one. Or here's a thought...make your own video. And since y'all know soooo much why you watchin in the first place?
Thanks for taking time to write in and for sharing your feedback :)
Good job Claudio!!😁
Good Video Guys...Looking forward to hooking up with couple VIPER spoons myself this year!
Thanks for the feedback and suggest the SS20 or SS40 size for salt water :)
Nice fish! Congratulations!
Thanks for writing in and good luck on the water :)
those are some really good tips tnakyou! 👍
Glad you enjoyed this episode and thanks for taking time to write :)
Caught my first striper right off castle island, so excited to clean and eat it
Very helpful!
glad you enjoyed this episode and thanks for writing in :)
The best way to bleed a striped bass is to cut through the spine just forward of the tail fin while the fishes heart is still pumping. This technique eliminated more than 10 times as much blood as cutting the gills. Sounds crazy? Try it and you will be amazed.
But this is CRUEL--bleed while the fish is still alive. Indeed !
Nice job!! If you bleed the fish when you catch it, then you would have little to no blood when filleting. Good job otherwise.
Thaks for the feedback on bleeding the fish and good luck on the water :)
No problem. I worked on a charter boat as a mate for years and my captain always told me to bleed the fish when caught. Makes filleting much cleaner.
fishnboat78 also not as much fishy taste, bleed when alive, slice through gills fish will pump all blood out, it won't sit is dead blood causing bad taste
I fish for salmon out on the West Coast and we always bleed the fish as soon it gets on the boat or shore
How do you do that? What you mean by bleed the fish when catching it?
Nice fish
If I bring fish home I like to bleed my catch as soon as possible so when you fillet at home it doesn't look like a murder scene. Plus it tastes better and last longer!
Good video. I could really "feel it"
what about the bit under the pectoral fin? there's still a fair bit of meat under there!?
...yes...you can cut that part out as well...perhaps someday we can show that in a video as well :)
Nice video! A bass that size I would bleed but nice fillets.
Thanks for the feedback on bleeding and good fishing :)
Never knew about that "muscle taste". Thanks for the tip.
Glad you enjoyed this episode and you will notice a big difference in the taste of your fish by removing the dark muscle meat :)
I've never actually fished for striped bass but is this not a little big to be keeping? Also looks like you could have bled it. And get a good bit from the rib cage if you cut over it?
You can not keep the small ones - there is a minimum size limit in MA :)
@@thundermistlures oh, I know (Canadian)
I usually don't post on these videos but could not help myself this time I am a professional fish cutter. for 30 years I worked from Fulton Fish market in NY , all over the Cape, Glouster, and New Bedford. This is not even close to the way to cut a Stripe Bass
Post a video. Need all the tips i can get
Yeah man!! Please post some advice! I know nothing but how to "butcher" a striper!! Any advice you have would be so greatly appreciated!!👍
What a beautiful fish. I bleed and gut mine at the beach. Removing gills gets the blood out pretty quick.
You’re lucky because anything under 18 inches we have to throw back in the striper over here are way smaller it’s very rare that a stripe over here it’s 20 inches in Ca
Feel it 🤣🤣🤣🤣🤣🤣
Do you ever use the back or just throw it away, also very nice catch!
..the back comes off when you fillet it - thanks for writing in :)
what about the belly meat and the cheaks? i feel a lot of that nice fish got wasted.
the cheeks are fantastic eating and here is a video we did on how to remove the cheeks: ua-cam.com/video/iHMgW_ssh7o/v-deo.html Regarding the belly meat, you certainly can keep that, but keep in mind that belly eat is an area that contaminants get stored in. Thanks for taking time to write to us and good luck on the water :)
When skinning the fillet, try making a small slit in the top of the skin, and put ur finger in it so u can hold the skin better
Thanks for the tip :)
I want you to ship a bass just like that one to my house on ice.
Having not caught any stripers before, I was wondering whether they had good cheeks for eating?
...yes the cheeks are good and so are the necks...perhaps next time I will show that as well :)
DO YOU USE THE OTHER PART FISH FOR BAIT?
we filleted both sides - we only showed one side in order to keep the video short and the method is the exact same :)
Don’t forget the angel wings!
I'm a bait fisherman here in Northeast Massachusetts and often get confused when looking into plugs, lures, spoons, etc. Can someone recommend me something that I can use to fish off the rocks? It would be nice to be able to grab my rod on occasion and not have to worry about buying bait.
Try using spinners, casting spoons, jerk baits or shallow dive crankbaits, or topwater lures :)
Did you gut first? I've never done this before
...I did not gut the fish....there is no need to gut the fish if you are filleting it 👍🎣
"Fill It" LOL
How many inches was that fish my guess is 32-34??
Very helpful video! But I want to pick on you. I've heard fillet pronounced both ways, thats cool. Why do you say it differently when you are talking about the knife than the meat? I'm just playing around with you but curious. Again, great video!
there are actually 2 way to pronounce fillet and sometimes I inadvertently switch up between the 2 :)
Great video as always!
Glad you liked it Marshall and good fishing :)
Nice fish can't keep em that big anymore 😢
Fish should have been bled soon after being caught
jesus, looks like el chapo guzman was filleting that fish
Blooming lilacs = good fishing.
Thanks for the tip :)
Is it a fill-it or a fill-ay?
Hi Kenny - the most common way is to say "fill-ay"...."fill-et" is also proper, but most people in North America say Fill-ay :)
I know people are weary of belly meat, but I've always gotten it off of good sized fish and have never gotten sick from it.
....the only thing to keep in mind with belly meat is that if there are any contaminants in the fish, they are typically stored in the belly meat and fat areas
Contaminates build up in your system over time.
Nice reupload
Thanks and glad you enjoyed it....most people have not seen this episode as it is buried in one of our full-length feature films :)
I just dont understand how you failed to bleed the fish before filleting?
Sweet video! What about the belly meat? Looks like a lot of waste
You can certainly keep all the belly meat - just be careful as those bigger fish may have contaminants and they typically store in the belly :)
Do you not have to gut the striper to fillet it?
when you fillet, you do not have to gut :) That goes for any fish :)
Looks like he didn't bleed the fish prior?
a lot of people are hung up on the word fillet and how it's pronounced. i'd like to comment about the fish itself and "what tastes good" and what doesn't. in the same way people from different locations say the word fillet differently, people from different locations also consider the whole fillet, blood meat included, delicious and some consider it the tasty parts. there is so much meat left on that fish after cutting your "fillet", the supposed only good tasting part of the fish. someone mentioned the cheeks...well so are the eyeballs and other parts that might make some here upchuck. but again, depends on what part of the world one is from and what you've grown up with. a lot of waste, but maybe they're not showing that after the fillets are cut, they use the head and the spine for stock and when that stock is boiled, you will find so much tasty meat. but looks/sounds to me that they discard the rest after the fillets.
You don’t bleed that type of fish first??
Excellent video, thank you!
So glad you enjoyed this episode Nicholas and thanks for writing in :)
So much fish wasted. I appreciate the help, but some other parts can be used and remove the pin bones after cooking
Not to mention undersized.
Y'all should gut and bake it whole. Taste good
Thanks for the feedback Alex :)
Do you think cutting the bloodline out will make a difference on a filet that’s been saturated in blood? Asking for a friend.
yes - it will make a difference :)
Great video try bleeding the fish first
These guys need more lessons from an asian fish market... they are artists and waste nothing. These 2 guys get an A for effort but a W for wasteful. Also scale the fish first.
I know,that’s what I was thinking , always bleed the fish so there is no blood on the fillets.
A little better on the bleeding makes for a better filet
If u clean them in running water is way better them fill its are full of blood rite meow ! Nice fish tho !
It's so funny how many people are correcting you about how to say the word " fillet" . But please forgive them, the morons I mean. Some say fill-ay some say fill-et, it's like tomay- toe, and some say toma-toe, it's where your from and who your from that causes how you say the word, both are right.
What I find more hilarious is that you called him an expert at filleting, when obviously not, needs practice, quit using knife as a saw, being from cape you should've know to leave it in until filleting and finish in salt water, all fish even freshwater fish taste better having been stored and rinsed in salt water, never ever tap or irrigation water and always keep your surface clean, dirty surfaces taints fish.
But a beautiful fish awesome catch
Thanks for the feedback Robert and good luck on the water :)
Boss I am confused as to your pronunciation of fillet. Is it fill-it or is it fill-ay? I know this is a French word so shouldn't it be fill-ay?
I get that question a lot :) It can actually be pronounced either way, but we are just accustomed to it one way
Phil-it
Sounds like a Canadian. Hope he’s here legally
I still don't understand why people get rid of the "fishy taste" in the dark muscle. Isn't this flavor the reason you catch and cook your own fish so it doesn't taste like the crap you get at a grocery store? My father always made sure to leave the fishy/gamey flavor to any fish because it made the fish taste more soulful. I follow in his footsteps. I guess it's just an acquired taste. Also I guess it is good info for people who don't desire the gamey flavor.
What I understood, that you can talk, but can not fillet the fish.
What is a fill-it?
Gotta get that cheek meat!
....yes....cheeks and necks are also a tasty treat :) here's a video we did on removing cheeks and when we get a chance we'll do one on necks as well - thanks for writing in and good fishing
...I hit send to quickly....here's the video :) ua-cam.com/video/iHMgW_ssh7o/v-deo.html
kabah088 I ddint know last time about cheek meat and I threw it away feels bad man
1/3-2/3 fish going to Garbage
No way )))
Here is a link to filleting a striped bass of similar size that was bled while the heart was still beating. It was placed in a live well with circulating water to keep the heart bleeding. Notice the lack of blood on the fillets.
ua-cam.com/video/wFPlKkGCoKM/v-deo.html
Such a nicer more professional way to do it! If you like the dark me fine, but this was done so much cleaner
cutting the blood lines off,ON THE SKIN ,not board keeps the meat clean,good knife work but leave the skin on the board tossing it after the work.
Dude didn't blood the fish after catching lol.
Always gill you’re a fish that way you have no blood on the meat
Fish needs to be bled. Love the filet process.
So many hateful trolls...
Thanks for taking time to write Steve and good luck on the water :)
You don't believe in bleeding out the fish ?! Before doing this step!
most people over look knife must be SHARP SHARP to make fileing easyer
very good point Joe - thanks for sharing :)
Fill-it
Why do American people never bleed fish when they filet them? The difference in taste is night and day.
why not bleed the fish so its not as bloody
A fill-it lol tomato tamato I guess but still funny
LOL :)
That is not fat. It is dorsal fin connective tissue.
Ever try bleeding your catch? That was a bloody mess!
There is a much better way to remove the dark meat but one would need a proper cutting board not a discarded hunk of painted plywood.
Belly meat no good? Cutting a fish like that would put a cutting house out of business.
The best meat is in the cheeks, I live on the Cali delta and catch and eat stripers all the time
No being rude just honest right is right and wrong is what they just did to that beautiful fish
What's wrong?
the humane thing to do is bleed the fish,it's simple cut the gill straps let the fish bleed out and you will a have fish that tastes great and the fish isn't suffering as you fillet,otherwise nice job
Didn’t bleed the fish, that’s why it’s all bloody..
should mention that it is good to bleed out the fish as soon as you decide to keep it, or keep it alive on a stringer or in the lovewell, and bleed it when you leave.
Thanks for the great feedback Yao and good luck on the water :)
Is it a Fill it or a Filet?
LOL.....I get that alot....both ways are actually correct :)
There is something wrong with fisherman and critiquing other people cleaning fish. Every video there are numerous people who apparently are professional fish mongers. Striped bass will be bloody that fresh if they haven't been bled or on ice for some time. I personally like to bleed fish and leave them on ice but a fresh off the beach fish is sure to bleed.
What's a fillet?
LOL....just another way of saying "fill-ay"
Nice sized looks about 2 ft maybe 3 or 2 and a half use the rest of the meat for a stew like the organs and head meat or use it for sushi
“Fill-it”
Naw
should have bled it first, but nice work leaving the top fillet intact,I learned something there.
EH
Was a bloody job that could have been avoided by removing the blood before fileting.
If this man does this kind of work at a restaurant he will lose his job the next day.