I always gut the fish regardless of what kind of cut I am doing. Just something my dad got me doing with whatever I catch. The guts get thrown back into the water and the carcass I will section up and put in a plastic bag or tupperware container (I do this for salt water fishing btw). I'll keep that under refrigeration until I am going to go out again. I take it out and leave it in the sun for a day or two to stink up (in the container, of course) and then it makes for wonderful chum in salt water fishing.
Another Great Method is to get a nice Note Tablet with good Wifi Hot Spot & take it along fishing then log onto youtube and see the best methods for cleaning and fillet or steaking fish . This really works well on a House Boat , we fished river's over night also in the Midwest.
Danila Romanov because i think a lot of people haven't had an asian influence in their lives. i learned this while living in Hawaii and spearfishing there that some of the best flavor is in the head of the fish. aloha =)
Lol I was wondering the same thing! I always had it growing up and seeing this video made me wonder if my family does it wrong but now I just think white people think its gross haha
agreed. also after they are knocked out some larger fish you may want to bleed. like i bleed my catfish by cutting the tail off. or some fish you can slice the gills. itll make the meat taste cleaner and less of a mess when your cleaning them
Boil it in little water with the usual vegetables. Salt and pepper. Herbs. Leek, carrots, onion, celeriac..... First cook the veggies in butter, the leek and onion, without browning them use mild onion if preferred, échalotes, silver onion....
Risto Kosonen from Finland is 7x champion in filleting trouts, salmon, pikes , pearch.....etc. Look at his way of handling trout with minimum waste and very quickly. Risto past away a few years ago, but you can look from youtube, how a real pro works.
Since some people can't answer serious... Nah, his comment were great, but you wanted help. I'll help you :D. Depends on what fish :/ i'll give you something to learn :D Bass/perch works great to put you're thumb in it's mouth and break backwards until the neck snaps. You will fell and hear that happen. I would not do the same thing on a pike/musky, hen you'll have 600 theet in you're thumb... Smack the in the head until they starts shake rapidly. Thats just nerves. Same with salmon/trout :D.
Do you ever throw the guts and scrap back into the water for the other fish/turtles? It's something I've always done just to give back a little bit. Thanks for the video, I will be using these techniques soon... Hopefully!!
+Nizoq kr Just be careful doing so in your area. I know that here in NY, it is illegal to dispose of fish within 100' of any public water source. I don't know what the laws are wherever you are, but, just though I'd let you know.
the fastest and most flaw proof way is to get a club and hit it in the head hard. it may look like the fish is still alive for a second but that's just nerves. if you do this there's really no way of ruining the meat or not killing the fish.
I usually smash it´s head to stun it and then cut through gills, after minnute you can easilly work with knife, but be careful about nerves. Nerves works even when the fish is officially dead so you can get hurt when the fish whisks.
When I fillet I don't slop the fillet back on a shitty, scummy, board just to lift the skin off. And I don't need to wash when done at all!, water helps start the decomposition of flesh when you introduce more moisture to the meat and may not be properly dried or reduced before storage. The same thing apply to venison.
instead of wasting a lot of meat on the carcus, u can take a spoon and scrape all the extra meat of the carcus. it's quite a bit of meat actually and it's basically ground salmon
Never ate trout. I live a jog fro the Cape Cod coast. I've ate perry wrinkles, muscles, oysters , bay clams and scallops RAW. I want to try trout. How's the taste? Anything saltwater I've tried but I here trout is great. I love salmon but it's extinct where I live but cod rules supreme
what about the y bones? i didn't think trout had y bones until i caught a few through the ice and took them home to fillet them. I ran into y bones and i didn't want to waste meat so i left them in...
Why did you do the trout like that there is an easier way to you cut half way up the stomach and maybe a quarter the look under it jaw there two hole but skin around it you put the in between the hole the just pull with your fingers then front fin is gone and the guts you won't have to grab with your hands they will just be hanging off the head but your way is still less time consuming and is still great you did a good job 5 star video :)
+David Ruff - You are correct that Rainbows do have tiny scales, but they are small enough that they are safe to consume if you eat the skin of the fish. So it's not necessary to scale rainbows.
Look a video where a real champion works with very little waste. Risto Kosonen kalankäsittely.All northern fish and of course rainbow trout. Watch and learn. Regards from Finland.
why did he cut the gills out separately, gut under the chin and open the stomach up and bull, it removes the gills, guts, and front fins all together, then you still have belly fat and its quick
my family is from the south and i grew eating pan fried bone fish. so i would say don't just fillet bc you want to fry it rather than put in on the grill. pan fried fillets are great, but so are pan fried bone fish.
after seeing some of the other videos, I got kind of sad when he instead, put these fillets in the bin....well atleast there's a LOT of fish. I won't throw meat away.
im not the uploader, but on smaller fish, lay the fish down on a rock, the neck facing me. then i hit the backside of the head of the fish as hard as i can with the handle of my knife. this method is usefull for fish up to 700 grams i guess
Should of had a fish bucket to wash it off because there are big ass mysterious fish out there that will jump up and grab your fish right out of your hands. Trust me I know.
Why on earth are you cutting off the tastiest meat on the fish, the belly fat. Sorry guy, but you waste a lot of edible fish for the sake of expediency.
Forrest Trim Possibly there may be mercury, though in the UK it is highly unlikely, so all that you cut off I would cook to end up with less shrivelled steaks and that can then be removed afterwards. I have to say that I would never catch fish where there is any kind of factory upstream, what we call out trout streams have no industry discharging anything into these streams.
mrbluenun removal of the belly meat wont take care of the murcury content, but it will greatly reduce the other contaminants present in the fish's environment that are in the fish.
AncientAmature Regarding the belly fat, we Americans have screwed up our natural resources to the point where the fat of many fish in no longer edible because that's where the toxins and heavy metals that we dumped in the water accumulate.
That's just your opinion. On the never removing the skin part, not the omega-3. I keep the skin on panfish, but take it off bass and walleye unless i'm throwing them on the grill.
