Paul Powis demonstrates the two standard filleting techniques and walks you through the steps while filleting walleye and perch. Paul also demonstrates the techniques for filleting with an electric knife.
@@journeymankaprosuchussaddl179 Hyenas don't often hunt. They will kill snakes, insects, small animals etc. Occasionally if required the pack will kill a large animal. 99% of the time though they are scavengers feeding off of already dead carcasses. The reason they notoriously have amongst the highest jaw strength of most mammals is because they chew through bone
Inhumane? Please. A gator would chomp a fish in two seconds and poop it out the next day. Eating beef is murder. Yeah tell me that when a coyote or a wolf shreds that sonofabitch cow if we let them free in the wild. But we humans have to live off of beans and sprouts and sugarplums. Fish don't retire to AARP. Other animals eat them
Perfect teaching speech, straight to the point, clear, informative, fast, as well as the takes and angles, and without those enraging idiotic and time consuming comments sooo overused by most of hosts on the Internet.
Best lesson yet. I used to fillet wide mouth bass but it's been years, this video was the ticket for both wide mouth and the walleye hubby brought home today. Many thanks:)
Aside from some far away shots, this is a really great and helpful video! I’m originally from Wisconsin and my grandparents had a cabin on a lake up in the north woods of WI and grandpa would always be filleting fish for Friday night fish fries and teaching the older cousins how but by the time the younger cousins were old enough to learn, the older cousins were the ones doing most of the work (there’s about a 6 year or so gap between my older cousins and me and my younger cousins.) Just watching this video really brought back some good times and fun memories so thank you!!
Thanks! Very good technique for Walleye. Here in Sweden we use every piece of the fish possible. Do not throw the carcass away. Use the head (remove gills though), carcass and the bone line you remove in the demonstration to make a marvelous fish stock. If you like a stronger, fishier taste use the skins as well. Portion up the stock, let it set and then freeze. Use in soups and fish sauces and gravies. If you're intrested in Swedish fish recipies please just send me a message. Thanks again for a good video!
I remove the lateral line by using a shallow “V-cut” so when it’s pulled out the fillet remains in one piece. Press your knife flat at the edge of the red meat and slice under it from the dorsal and the belly side. These cuts do not need to overlap or meet in the middle, when you pull the strip all the red meat and bones stay together and you have a white fillet in one piece.
Great technique, much faster than how I did before, thumbs up from me. One little detail worth mentioning: for small perch going along the ribs with a knife is very difficult because the ribs are so thin and fragile, but you can peel off the flesh from them just by gently pulling on the filet with your hand (like peeling an orange).
I've eaten fresh fish both from lake and sea. And for me fresh fish means 15 mins or faster on the grill. And still, I don't really like the taste of the fish. However I really like any king of crab, shrimp. They are absolutely delicious. Fish is not my taste :) I prefer beef and pork :D
Nice job but I would recommend not cutting the tail off. Not everyone has the glove and the tail makes a good grip for taking the skin off. Not trying to start something here but there are a lot of haters on this post. This is about fishing people!
I don't cut the fillet all the way through so i can flip it over the tail and use the body of the fish as an anchor. You can get really close to the skin this way and it's just overall easier.
The demonstration is appreciated, but the vid would be a lot better if you didn't switch to shots that are zoomed all the way out. We need to see every step close up!!
Just filleted my first ever fish last night. Used your video to learn how. I probably left a bit more meat on the carcass then I should have but it'll get better with practice. Thanks for the clear explanation. SO easy!
Don't you just love how they oh so subtly avoid showing the amount of meat still stuck to the skin when he skins it? Especially with the electric knife.. man
soufiane Mouatassim It's not an argument as that was my first response to a comment. Which is allowed because comments aren't disable. However you read my comment however you saw fit. I was actually saying if he knows of a better way then make a video. If I knew how to do it properly I wouldn't be watching this video to begin with now would I?
I find it sad that people would throw away so much. I grew up eating whole fish and also some part from the head and definitely as much skin as possible. It’s so delicious when you appreciate the fish for what it is.
I depends on how good you are at filleting fish, I can get all the meat off the bones, but I don't eat the skin. Most fish in saltwater have a lot of blood near the skin, and make the meat taste fishy.
Electric Fillet knife out in the field? You've got to be shitting me? Hang on, an Electric fillet knife? You're definitely shitting me! Yet again another solution to a non-existent problem.
I guess when you've run out of problems to solve you've gotta start making them up! There will always be a plenty of impulse buyers that have to have the "latest greatest"... Apple/ Iphone is just one example of many companies that "BANK" on these type of people... I guess Rapala would be another.
You just gotta love fillet elitists. How about for an elderly gentleman that has extreme arthritis but still wants to enjoy his catch? An electric knife will be easier for him to cut with.
It's because if a game warden shows up, and they want to know what you've been catching (that's what the tag does) and know that you're staying within the fishing limit. If the warden doesn't know how many of each fish you've caught, you could be fined or serve jail time. once you cook them though, it won't matter.
it keeps fish species from going instinct, while jail is quite harsh, it keeps good fish populations. Most of the time you just get off on a warning, especially if you don't look like you know what your are doing, but of course it varies state to state
From my experience working in a seafood restaurant for several years, a fishy taste is sometimes synonymous with the fish having gone bad. While it's not always the case, usually the fishier smelling and tasting the fish is the older the fish tends to be. Other than tuna, mackrel, and salmon which sometimes have no smell but can still be dangerous to eat. Most fish filets have almost no smell to it when it is freshly cut, except for a slight salty smell depending on the fish. Again, a fishy smell and taste is usually correlated with the fish starting to sour.
I was gonna say the same thing. I always do this. I don't think it's necessary obviously, but it just makes life easier for me. I pierce through the vent, and create a shallow cut up the belly so I can pull the guts right out of the fish, and then I proceed to make my cuts behind the gill plates, and fins and proceed to fillet. Doesn't hurt the meat any, and it gets the guts out of the way easily. I mainly eat Walleye, Perch and Crappie. I don't eat any other freshwater fish.
This actually could be easier than gutting the fish. You have to cut the ribs away anyways from the fillet why not do it with the organs still in the meat and save you some time.
