Watch and learn as Captain Vincent Russo shows you THE BEST way to clean your catch. Get maximum yield with EVERY FISH! Visit www.CleanYourCa... for my Tools of the Trade.
Here's a man who found the perfect tool and acquired surgeon like skills to fillet with efficiency and yield the most amount of meat. Lot's of pro fisherman will cut over the rib cage but this wastes meat. Captain Russo fillets with the finesse of a Japanese sushi chef, cutting through the rib cage first then removing the ribs but does it even better with the scoring/prying method (as opposed to cutting it all off). I've learned quite a bit, thanks captn, please keep'em coming!
Wow, this has got to be one of the best methods for filleting snook... Just recently caught my first one here near Mustang Island and gonna put this method to use. Better then the rest that basically cut the fish in half to get the bones out, thank you.
Thanks, I like the bowed knife, never seen one like it here, 4 moves for removing the bones is allot to remember, I usually cut that whole part out. Snook is the best, if its a slot fish in season your'e crazy to release it.
I once ate a snook and skin and all and it did not taste soapy. I wonder if it depends how quickly you cook it, like maybe if you cook it very shortly after catching it then it doesn't have time to develop the soapy taste or maybe the size makes a difference. I'm not sure but I ate it ony one time and it didn't taste like soap.
What type of knife did you use to remove the skin. I live in Michigan & looks like a good knife to use for big Walleye,steelhead,coho & Kings to remove skin. I really do not see the point in scaling first if your not gonna leave the skin on.
Years of commercial and recreational over-harvesting landed snook on the protected species list. As a result of this they have become heavily regulated and can't be sold commercially.
I'm not keeping anymore snook, i have way more fun catching them than eating them. why does everyone wanna kill everything and throw it in their freezer until it goes bad then toss it in the trash? why not release it then catch it again when it's a trophy? It really doesn't taste any better than a magrove snapper, or even a tilapia for that matter. After the 2010 freeze we had in florida the snook need all the help they can get. just my cents- and that fish is def not 28
That’s is not a 28” inch snook. And never scale the fish before you remove the skin, it just makes it so much more difficult. Scales on to remove skin is less messy and gives better grip as the knife passes.
@ nathaniel snook doesn't taste better than tilapia? ooooook... as far as keeping vs releasing it's a matter of preference. do u know the horrible stuff farmed fish is grown in? would rather eat local ocean caught fish any day.
Here's a man who found the perfect tool and acquired surgeon like skills to fillet with efficiency and yield the most amount of meat. Lot's of pro fisherman will cut over the rib cage but this wastes meat. Captain Russo fillets with the finesse of a Japanese sushi chef, cutting through the rib cage first then removing the ribs but does it even better with the scoring/prying method (as opposed to cutting it all off). I've learned quite a bit, thanks captn, please keep'em coming!
Best and most efficient way to fillet, much respect to you sir. The more I learn is the more I realize how much I don't know
Wow, this has got to be one of the best methods for filleting snook... Just recently caught my first one here near Mustang Island and gonna put this method to use. Better then the rest that basically cut the fish in half to get the bones out, thank you.
I like it how this guy values the meat. Most people go for a few quick slashes to be done with it but they end up wasting so much usable meat.
What a lesson! Cris from Brazil.
Great way to fillet! Nothing wasted
Thanks, I like the bowed knife, never seen one like it here, 4 moves for removing the bones is allot to remember, I usually cut that whole part out. Snook is the best, if its a slot fish in season your'e crazy to release it.
Amazing presentation, Vince. Are you a surgeon?
Excellent Video! Thank you!
Thank you.
I once ate a snook and skin and all and it did not taste soapy. I wonder if it depends how quickly you cook it, like maybe if you cook it very shortly after catching it then it doesn't have time to develop the soapy taste or maybe the size makes a difference. I'm not sure but I ate it ony one time and it didn't taste like soap.
Great video! Did you catch that fish in GA or FL?
What type of knife did you use to remove the skin. I live in Michigan & looks like a good knife to use for big Walleye,steelhead,coho & Kings to remove skin. I really do not see the point in scaling first if your not gonna leave the skin on.
Safety. Thats the point.
Scales keep protein (mucus) and stays slippery.
Wow still no answer to my question I asked long time ago
looks like a under slot fish for sure, I know I catch a lot of them
Why can't they be sold commercially? Always wondered that?
Years of commercial and recreational over-harvesting landed snook on the protected species list. As a result of this they have become heavily regulated and can't be sold commercially.
@@em1860 ahh ok cool thanks
snook in GA?
he caught it in Florida.
RIP
pretty filets !
i thought the same
Would of been a better video if it wasn't 13 inches
You haven't measured very many fish have you?
You haven't measured very many fish have you?
I'm not keeping anymore snook, i have way more fun catching them than eating them. why does everyone wanna kill everything and throw it in their freezer until it goes bad then toss it in the trash? why not release it then catch it again when it's a trophy? It really doesn't taste any better than a magrove snapper, or even a tilapia for that matter. After the 2010 freeze we had in florida the snook need all the help they can get. just my cents- and that fish is def not 28
Pipe down ya bum!!!!! I’m keeping ALL fish, slot or not.
looks like a 23,24 inch snook
Shane Wilson hey Shane it's Ryan Haines😂😂👋
Hey bro you been fishing much?
yeah I just moved in a new house on a canal there's tons of snook in it
Dang cool bro. I just checked out your channel.I subbed
text me so we don't gotta talk on comments 447-1328
Under slot for sure
That’s is not a 28” inch snook. And never scale the fish before you remove the skin, it just makes it so much more difficult. Scales on to remove skin is less messy and gives better grip as the knife passes.
Shut up idiot! You got it wrong...everything wrong.
under sized fish dude you should of threw it back.
Wrong, very wrong. That fish is fine. Bigger than 32 " has to be released.
Fred Fable and under 28’’ have to be released as well
Georgia doesn't have any snook regs...
@ nathaniel snook doesn't taste better than tilapia? ooooook... as far as keeping vs releasing it's a matter of preference. do u know the horrible stuff farmed fish is grown in? would rather eat local ocean caught fish any day.
miamiwax yea more snook for us. lol. you can have your tilapia nathaniel
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