how do you propelry filet a fish?

Question

i keep catchin keepers and i just bought a knife and can you please tell me i n the most spacific way

Answer 1

Most important is you need a really sharp filet knife. Second is you want to be careful not to waste meat. Those who filet poorly waste half of the fish. Here's a video to show you how.

Answer 2

The way I do it on most fish, is right lay the fish down on its side, and get up right behind its side fine as close as possible, and cut it from the doral fin to the bottom until you hit the spine, then turn the filet knife side ways and cut off the side of hte fish, then flip that over and slide the knife along under the meat to get the skin/scale off, then repeat on the other side.
Some fish are better to leave the skin/scales on, depending on how you want to cook them, like redfish are great grilled on the half shell with the skin still on.

Answer 3

What Captain brad said is correct, but I'd like to add that you want to angle your blade up against the "head bone" in lamens term. There's a lot of meat that people tend to leave around the head area. So you have to go in at an angle and turn as you come around that area then continue on with Captain Dan's advice! My father told me the first couple hundred fish come out sketchy (man do they!) but after that, they smooth right on out! LOL

Answer 4

heres some good web sites
http://dnr.state.oh.us/tabid/6118/default.aspx
http://www.nobonesaboutit.com/unzipmore.html
http://www.cutlery.com/fillet.shtml
http://www.toptrout.co.uk/acatalog/Toptrout_How_to_fillet_a_fish_25.html
http://www.cottagehaven.com/fishnfinn/filet.htm
http://www.fishingcairns.com.au/page17-1.html
http://www.camping-picnicing.com/how-to-fillet-a-fish.html
http://www.fishingkites.co.nz/cleaning-fish/filleting.html