i like this video - very clear instructions - you can use this on smaller fresh water rainbow trout and brown trout - the bigger fish shows you how to do it better, thx heaps ;-)
This is nicely done, though I would suggest that you use a knife wife a longer blade, and leave the tail on. This allows for better retention of meat, and then if you wish to skin the fish, the tail makes for an easy point of entry to cut down to the flesh and then across separating the meat from the skin.
Very nice cut on the ribs.
There are also pine boning machines on the market, but I prefer my 20$ tweezers.
(The girlfriend hates that my tweezers cost more than hers)
is trout salmon
MrChocolate7777 1 month ago
No dobre si to urobil, moja manzelka ti dava jednotku, aby si nehovoril.
iZuzana 2 months ago
I just started filleting fish and this is by far my favorite method of doing it. Thank you for the video, it helped me a lot!
alonso96ification 3 months ago
I love your accent.
aliasguy2000 5 months ago
@aliasguy2000
Thanks, but accent... what accent?
:)
The Fishing DVD
TheFishingDVD 5 months ago
@TheFishingDVD
the Australian accent :) I've been living in Syd for 7 years but just couldn't pick it up. love it though :P
aliasguy2000 5 months ago
Thanks, excellent video!
Need to get myself one of those gloves or risk losing a finger or two :D
rztrzt 6 months ago
Nice.. Helped me cook dinner
Reymius 11 months ago
i like this video - very clear instructions - you can use this on smaller fresh water rainbow trout and brown trout - the bigger fish shows you how to do it better, thx heaps ;-)
kramarsplace 1 year ago
WHERE IN THE WORLD ARE YOU GETTING THAT BIG OF FISH??
KillerCapuchin 1 year ago
@KillerCapuchin - Farmed fish brother, good for eating but not much else. The ones you catch are worth twice this one!
All the best with your fishing!
The Fishing DVD
TheFishingDVD 1 year ago
This is nicely done, though I would suggest that you use a knife wife a longer blade, and leave the tail on. This allows for better retention of meat, and then if you wish to skin the fish, the tail makes for an easy point of entry to cut down to the flesh and then across separating the meat from the skin.
Very nice cut on the ribs.
There are also pine boning machines on the market, but I prefer my 20$ tweezers.
(The girlfriend hates that my tweezers cost more than hers)
plasterdbastard 1 year ago
you should never sharpen your knife over the food you later eat ...
MrHoodey 1 year ago
@MrHoodey
Good comment, we thoroughly agree.
Did our best to get it all in with one angle.
Appreciate your comment though,
The Fishing DVD
TheFishingDVD 1 year ago
Very beautiful fish. Thank for the tips. :)
kotaro07 1 year ago