How to Fillet Scale & Clean a Small Fish (Tommy Ruff)

Good preparation of fresh fish can make all the difference between awesome and ordinary flavor. Good technique is extra important when working with small fish because you want to minimize waste during preparation. This video shows you how to Fillet, Scale and clean an Australian herring (Tommy Rough). They have a pretty typical bone structure so the principles will apply to most edible fish.
Chapters
00:00 Keep it on ice!
00:49 Scaling
02:10 Cleaning
03:41 Bone Structure
04:55 Fillet right side
07:30 Remove pin bones
08:30 Fillet left side
10:42 Left pin bones
Fish skeleton artwork by By Hubert Ludwig - Commons, Public Domain, commons.wikimedia.org/w/index...

[@munchiegoat]

Brilliant! Great explanation and demonstration. When I started, I had a lot of trouble with pin bones and ribs and where to cut and not to cut through the ribs. That second side fillet technique with the head and the chopping board is genius!!

[@kerryb1653]

Excellent video. I prefer not to scale or gut. I like to skin the fillet, a lot quicker.

[@rsmo313]

Look forward to your next video!

[@michaelcale4801]

That was hard work

[@reowalkes9892]

Awesome job sir 👍

[@burtloenen6443]

Nice filleting

[@typerightseesight]

like bread on butter

[@pegknife]

Pectoral fin ?? you mean Dorsal !

[@shemmoody4108]

This is the slowest way to fillet a fish. Dead set. Just fillet the fish then skin the fillet and then it’s done

[@TV-el6uj]

And then you have wasted the most nutrient dense area of the fish and are asked to leave my camp