For all the idiots who give high praise regarding this video, think again. No way in he'll who'd you catch an expert lack wisdom by forgetting to rinse away the metal shavings after sharpening knife on stone. Lastly, who the hell sharpens a knife with stone directly on the fish cutting surface?? Yeah, this is the best video to follow. Right!
Nice job, professional. I am a pro too and use almost same tecnjqur with small excepitions. I use SWIBO or VICTORIONOX knives. Regards from Laplans/Finland
Cutting for the shop is based on presentation in what the best fillet a customer would buy. Cutting for wholesale is leaving certain parts on the fillet as where the company who buys fillets will finish trimming the fillet. Wholesale is cheaper because of that certain process.
Very good technique and knife skills. Refreshing to see someone fillet a salmon and NOT wash the fillets. Some "experts" make this mistake. It degrades the fillet to wash it and the fillet will spoil much more quickly.
Having a super sharp knife literally is half the battle. So many people I've watched try to hack away at a fish with it sliding all over the board and all because they are using a blunt knife, or a sharp knife that is just nowhere near sharp enough. Use a proper filleting knife and sharpen it until it cuts like a lightsaber.
I scrape the frames and we eat the left overs as sushi with soy sauce. Or..... chuck it in the microwave and eat it like that. (With a bit of water at the bottom of the plate, with all fish)
i love the video, this is one of the best videos of filleting fish i have seen, it has a higher yield than the method that one of the chefs i am learning under demonstrated for my class. then again, the class was not in protein fabrication (meat cutting and filleting fish) and you retained the belly meat which is often cut away and discarded (which i disagree with). one question though, what is the length of the blade you typically use for salmon? i generally use either a 4" blade or a 6" blade for most of the fish i am tasked with filleting and do you use a stiff blade or a flexible one on your fillet knives? i am an aspiring chef and avid fisherman, and i like to see that as much of the meat possible is retained.
+Sam Sadowitz Cheers buddy,The knives i only use are hard blades ( stiff blades ) and the length of the blade i use for Salmon is about 30cm long. I dnt like using flexible blades because the amount of pressure used for filleting fish determines how much recovery you get from an unbalanced blade. I mean dnt get me wrong, I think flexible blades are less controlled when balancing the pressure through out the center of the blade as to a hard blade which is so much more controlled especially when cutting fast.
Ian, excellent video! I think it is by far the best one that I have seen yet. I am in no way an expert fish filleter, but how you did it there was very little wastage and the fillets looked beautiful and very presentable at the end. Cheers.
Awesome job!! I use this technique and try my best to utilize the maximum amount of meat off of my catch, still trying to perfect it though. Obviously it takes my alot more time than you haha. Any recommendations on a knife, I've been using dexter russell and they seem to be of decent quality. Thanks!
David Tadlock I dnt use flexi knives because i use to much pressure for them so i use hard knives. Hard knives for speed and gliding along the bones. Flexi knives are difficult to me because when i balance the pressure in the center of the blade, of course the tip of the knife rises which makes a mess.....so hard knives are for more control. All the knives i use are hard ones. For filleting fish like the size in the video and bigger, I use a medium length hard knife. A long hard knife for Salmon and for fish 30kg and bigger i use a Long Wide Hard knife for leverage. I recommend a medium length blade knife like the one i use for filleting in the video. I dnt think who ever made the knife matters, just the length but....there are some harder blades out there to keep the knives sharper for longer. cheers buddy
+David Tadlock i also prefer this technique for filleting and getting the most amount of meat from my catch. i personally think it has more yield than the methods that my chef instructors are demonstrating so far. i am a longtime fisherman but i have gotten a bit rusty in my technique from not filleting fish as often as i used to. +Ian Herbison thank you for putting up this video, i have just gotten over from your salmon filleting video and was wondering if you would recommend this method of filleting for salmon as well as most other fish. From personal experience with the knife kit provided to me by the school, i do see where you would have more control with a stiffer blade. but with my cutting strokes, i usually only ever use the first 3 inches of the blade from the tip (i started out with a short blade length- around 4"(10cm)). because of my cutting technique, i tend to have cut marks from my knife strokes, do you have any advice to get around this?
+Sam Sadowitz Cheers buddyI would have to say that there are only a few fish that you can cut the same as the filleting Salmon method when getting the most recovery in the shortest amount of time which are long fish like, Barracuta or Gem fish or Hoki and those fish are sort of the same shape as Salmon, but when your filleting a fish for the first time ( a fish that you havnt seen before) then fillet the same way as the snapper tutorial and then adapt to the style you think would get the best amount of recovey in the shortest time. There are some small - long fish that you can fillet when using the Salmon method which for example would be whiting or N.Z. Gurnard, but to cut those fish you would use a shorter blade. To get rid of you cuts on the fillets you would need to do one cut As one cut and not one cut As two cuts...know what i mean, but i really cnt say because i havnt seen the way you fillet. cheers buddy.
