posted by Davin on Jul 27
You’ve had a great day of fishing now it is time to clean your catch. You aren’t looking forward to this because it takes so long. I am going to instruct you how to fillet out your fish instead of having to use a fish scaler, removing the head, and then cutting in to remove the guts. There is nothing wrong with this method some people believe you get more fish that way. The benefits of knowing how to fillet the fish is it saves time,and mainly you don’t have to worry about bones. Some think also if you remove the skin it takes away from the meat tasting so fishy. The first thing you need is a fish cleaning station. Normally you can make your own or just have a table preferably hard plastic or steal. Ok now this is very important you need a couple of very sharp fillet knifes different sizes to go along with the size of your fish. You also need a knife sharpener because they will get dull and you need to keep them sharp this will make your job easier. Now that we have everything lets get started take your fillet knife and from the back of the fishes head cut towards the fishes belly at a slant. This will allow you to avoid the rib cage. Once you have reach the bottom cut in a straight line back to the fishes tail. Next do the same at the top of the fish make sure your fillet knife is running against the bones. Now from the top of the fish run the fillet knife down against the back bones and the meat will be cut cleanly from the bones. Their will be nothing left but the head backbone, and guts that will all be connected together you won’t even have to deal with them. All you have to do now is separate the skin from the meat. Start at the tail meat side up at a slight angle cut the meat away from the skin don’t worry if it gets to be to much meat you can cut it in sections. Also if you have a bunch of smaller fish like grunts I recommend using a electric fillet knife its just as fast and easier on your hands.