Tricks on filleting?

[Judy Ann]

Originally Posted by wvbreamfisherman

I'll tell you how I do it (and I still have all my fingers and most of my blood).

Lay the fish in its side and cut down to the spine just behind the gills.

Taking the tip of the knife cut along the spine down to the top of the ribcage. Do this all the way to the back of the ribs.

Then follow along the ribcage to the belly of the fish peeling the meat away from the ribs.

When you get to the back of the ribs continute the cut parallel to the spine all the way to the base of the tail.

Flip the filet over and cut thru the meat at the base of the tail to the skin and then free the skin all the way to the front of the filet. Sometimes a shallow spoon with a sharpened edge will work better to free the skin.

Voila! You have a skinless, boneless filet. All the guts remain inside the ribs.

Flip the fish over and repeat.

In addition, I use a paper towel to hold the tail because it slips from my fingers a lot easier without it. For lots of big fish, I use an electric knife using the same method. I saw a few older fishermen using electric knives spring fishing in Steinhatchee, FL years ago and it has served me well over the years. It is fun not to waste one delicious bite of fish!

[Marshmallow]

My father used to clean fish so fast it seemed they cleaned themselves. He always dressed them before he brought them in to cook. I really miss him now that he's gone. I use a board with a clip on it, too. Wearing a glove keeps the fish from slipping, too.