This is going to save me time on gutting. Just started fishing myself got a couple rainbows yesterday. Any recommended blades for this I was using my pocket knife.
I'm only 24, been a eat it whole without the head kinda guy my whole life but I just used your method on some rainbows I just caught on the first day of trout here in Pennsylvania
The method is fast but your yield is terrible. You are wasting an incredible amount of meat. After a good fillet job the carcass left behind should be almost see through when you hold it up to light.
I hear that all the time, and I used to think the same thing just as a knee jerk reaction when I first saw it. But Ive been converted. If done properly this method will strip 95% of the meat. What's left behind is negligible.
Thx for vid. Novice here working in grocery store seafood [culinary bkground but not too much seafood emphasis] but learning through practice, watching more expert peers carefully, the grocer’s training vids, and ones like your’s. Q: Do you wear cut gloves? Maybe since I’m new + major US grocer provides them we use them. I do this:Non latex glove +cut glove+ another non latex glove on 1 hand. Thank you for this informative clip. Watched a few times. Appreciate the rationale and explanations accompanying the cuts
Your 30 seconds or less fillet technique was very impressive. I hear there's a guy around that same Crystal Lake area that fillets his meat in 30 seconds or less as well... Only he typically uses a machete.
I ordered two of these based on the reviews. ru-vid.comUgkxqmKabisEv81ul5v7OhvVxxOpt2CJruI- Received them on time and they look good. I really like the handle on these knives as they feel good in my hand. I'm giving them 4 stars on look and feel, but have not had the chance to put them to the test yet. I mostly fish for catfish and can hopefully try them out in the next few days. If they hold an edge throughout a limit of catfish, they'll be worth another star.Update...I used the 9" strong and the 9" fillet on a mess of catfish. I did put a sharpening on these before I started. I want a razor edge to fillet fish but they weren't quite that sharp. The people who gave these knives crappy reviews and said they were sending them back was because they weren't razor sharp. So what, do they not have a knife sharpener?? Good grief! I mean you have to sharpen any knife from time to time.I personally like them and am pleased with them. If you're too lazy to sharpen a knife then hire someone to clean your fish lol.I've never bought a knife in my life that would shave hair right out of the box. Don't be afraid to purchase the knives. They're pretty nice in my opinion.
For sure. It's actually easier to fillet if the fish are a little stiff from rigormortis. If they are too fresh, they're kinda soft. You need a good stiff backbone to run your knife down.
I bonk them on the head. Usually I just turn the fish upside down - this disorients them and they stop struggling - then wack their head on the seat or edge of the boat. I know others who use a little club to dispatch fish.
I’ve watched this enough times I might actually remember how to do it soon! But eating filets is much more pleasurable and less time consuming than to try and consume the trout whole.
Nope. No gutting. If you gut it the fish won't lay properly to fillet. I have filleted them after gutting but it's a pain as you'll have to trim out all the rib bones
Depends on the size of the fish I suppose. At a certain point the pin bones are too big to dissolve when cooked. But on average rainbow trout pin bones aren't noticeable
I've seen a lot of videos showing how to fillet fish and as a line cook I can tell they've only done this a few times. This guy has filleted a lot of fish. Very few if any wasted movements. Confidence cutting.
And that, folks, is how you filet someone else's trout. Wasted meat, still full of pin bones, this is the quickest yet dirtiest way I've ever seen someone filet a fish. Seems good if you're in a hurry, otherwise I think I'll stick to, ya know, actually fileting them instead of just carving a chunk out of a fish and calling it a day.
I hear the wasted meat complaint frequently, and I thought the same thing at first, but once you get good at it you really don't lose much. And yes, up here where we have to clean dozens of trout each day, fast matters! Did you see the bucket of fish! Quantity isn't a problem for us, it's the quality of the fillet that matters and this produces the cleanest fillet without a hatchet job trying to carve every bone out
@Dan Brooks I can see why you do it this way when doing a ton of fish that you aren't going to eat for a business. But with all due respect I would rather just clean them myself if the filets will be small and full of bones. And on the wasted meat front, I have eyes man. I'm sure you've gotten more efficient over time, but that fish objectively has more meat left on it than most other fileting methods.
@Ben Small there are no bones in my fillets. The pin bones dissolve. On really really big trout they can be pulled by running your knife backwards on the fillet to raise them and then pick them out. All the best fishing!
My favorite fillet knives are probably Rapala 8" long. Inexpensive and have just the right amount of flex. But I've used all sorts of them and if you keep them sharp they all work. No matter the knife you need to sharpen for it to work the best.
I didn't catch it, but if sounds like you don't gut them before this method. Is that crucial to this method? I like to gut at the water right away to get all the stress blood out of the meat before they die and soak it in. If yes, what do you suggest to also bleed them most effectively while leaving its guts intact?
We definitely don't gut them. If you gut them it's almost impossible to not get all the rib bones in the fillet. Plus the angles for making your cuts are all wrong then. We never worry about the guts here, maybe it's our cold northern lakes, and they taste great. Also I don't fillet typically for at least 30 minutes after catch, and it's better an hour. Once they rigor up a bit they are also easier to fillet. If bleeding the out is important to you, then yes I'd cut the gills and bleed them out. That won't affect it
Nice. Used to work in fine dining and we served trout without taking pin bones out. Chef would say, "rainbow trout bones are soft". Seared it, ate it, never care to take pin bone off rainbow trout again.
