How to Fillet ANY Fish (SIMPLEST Method for BEGINNERS!) 

Haha. 👍

Thanks man! I do my best to answer every comment with a decent response.

Awesome!

Thanks!

Watch this it is very good

Nice! White perch are fun and very tasty fish.

@@calebwistad It's Invasive over here. So. No Quotas. We do some Over the Top Fish'N'Chip, the season begin. lol

Thank you!

Thanks!

Thanks!

Perfect!

I’m glad it was helpful!

Glad you found it helpful!

Thanks!

Thanks so much!

Awesome! Glad I could help!

Dude same!!!

I might have to try that! Thanks.

You bet!!

Thanks!

You bet!

Awesome! Yes, this method will work for mahi. Just a little bigger fish!

Thanks!🙏

Awesome. Thanks for the sub!

You bet!

You bet!

Both good ways to do it!

Thanks!

You bet!

Interesting!

Thanks!

Now u know!

Well, a whetstone is really only designed to re sharpen a knife that has lost it’s edge. It takes quite a bit of work to sharpen a knife properly with a whetstone as well. That’s where a steel comes in. Once you have a good edge on a knife, you should be able to touch it up with a steel many, many times before it needs to be resharpened. The steel simply realigns the edge and does not take any material off the blade like the whetstone.

​@@calebwistad Thanks for getting back to me so quickly. I have a cheapo steel that came with a set/block of knives. The set has a "boning" knife that looks much like a fillet knife. That WAS the one I was using but it has been crushing tomatoes instead of cutting them. The steel doesn't come close to helping so I know it needs an edge. I have spent time with the stone with little success. I was hoping for a easy way to get an edge on them. Guess I will stick with the stone/steel. Can't wait to use my Rapala knife. Thanks again!

I recently saw a contraption that sharpens knives. Google warthog knife sharpener. I'm seriously thinking about getting one. Please let me know what you think.

Yes. I’ve seen that trick and it works.

I’m trying to reach back in my memory but I believe I did fillet mullet and this method worked.

Yes you can. I have a trout fillet video in which I do that but you can also do it on a walleye.

Haha. This just worked on like my 12,000th fish so I think you can really plug it in anywhere. 😂

Yes. It’s a little bit different but virtually the same process. I have a couple trout-specific fillet videos on my channel as well.

Nice! I love perch. One of the best.

I’ve bled it out ahead of time so it’s already dead. That’s also why the meat comes out so nice and white.

@@calebwistad is there a video on that? Sorry total newbie

I don’t gut the fish if I just fillet it. No need.

Yes! Same exact concept.

For maintaining an edge a good steel is all you need. If you need to re sharpen I would recommend a whetstone. I’m hoping to do a video on sharpening in the near future.

I really like your videos. Keep up the good work.

So true! I have some other videos that might help with the catching part as well.

No, no need when you skin them.

That’s interesting. Definitely true that the second fillet comes off differently than the first.

That’s right. Practice makes perfect!

Not a bad idea! Since I wash the fillets I’m not too concerned about it but I know guys who don’t like to let water touch their fillets and in that case I’d definitely be more careful.

No, you can leave the guts in for this method.

That’s a good gauge.

Yes. If you scale the fish, most fish can be cooked with the skin on.

So close. 😂

I have one. I could turn up the volume at the edit stage a touch though.

Lol you may need your hearing tested. No, he doesnt have an overhead boom mic operator but it sounds fine to me!

Nope. Leave ‘em in!

Crunchy fish skin is great!