@kabah088 Filleted to be smoked,,,, with bones left in.... rib bones and "y-bones".... if ya want to remove those bones, you sacrifice a little meat. Since harvesting a steelhead is a huge honor, i wanted to get as much "bang for the buck" as possible. Check out my video on "How to Fillet Trout" and I demonstrate a cool way to butterfly fish and take out all the bones. Fish on!
@FreeFishingLessons so I need to make this clear, after filleting a fresh caught steelhead, you either brine it (no idea what it is) or salt the whole fillet, overnight/day in the fridge to kill off the parasites. Then thaw it and smoking it is pretty much only for the flavor. Now, am I right all the way? and explain to me what brine is.
@dookiekong007 Brine is a salt water mix used to prepare fish for smoking. The brine flavors and helps the smoke get absorbed into the flesh. Brine can be made of kosher salt, soy sauce, brown sugar and water.... or maybe just salt and water. Sometimes a dry brine of just brown sugar and salt...there's many different variations. Some soak it for 2 hours, some overnight. Maybe if you cold cure it in smoke, perhaps the salt helps with the parasites?..... or perhaps you are going to dry it?
Don't get me wrong the first fillet...flawless. but @ 2:17 the blade slides too deep taking the anal fin and part of the tail w/ the fillet.Now i know from exp that the second side is always harder to make as pretty, However this is a ''how to'' and people want to know the right way when they see a ''how to''.
anyhow don't let my shitty opinion discourage you from posting fish vids. it isn't a bad vid or anything i liked the fatty chromer. what like 8...10 lbs? nice fish though.
@anonymousC17 Yes, you are right. Some say youncan get "too close", but some say you can't get close enough. When you try to get the most meat, somtimes you end up shaving some of the bone with it, which isn't hard to remove if you are experienced. Some people actually don't mind the bones, especially when you are smoking fish. Thanks for your feedback. Your input has prompted me to make another video on "how to fillet pretty". LOL Keep watching, and I hope you subscribe, if you havn't already.
butchered the second fillet badly. and if i'm right that's a native fish which are illegal to retain in the washougal. i'd dump the vid before wdfw catches it.
@anonymousC17 Native fish have an adipose fin (unclipped) This fish is a hatchery fish. Notice, no adipose fin. You are seeing the dorsal fin. I posted a blog entry on my webpage just for you... it shows the difference between the two fins. Check it out... you'll like it.
@FreeFishingLessons you think i don't know the dif between the dorsal and adipose fins? wrong. i don't even need to see your blog entry to tell that fish is unclipped. or at least a bad clip. either way learn to fillet before you make a how to on it.
@anonymousC17 Your posts will spark interest in knowing if you are right and I'm wrong. For those people who don't know, they will need to visit my blog. Can you explain how I butchered the second fillet badly, so I can improve my future videos? Please and Thanks
@FreeFishingLessons you can improve your next video by not killing any steelhead, you scumbag! what are you poor whitetrash who cant afford some groceries?
@fisheye009 Where do you think the fish from a grocery store come from? The only difference between catching a fish from a lake, and buying one from a grocery store is how fresh your fish is. This man obviously has a lot of respect for the fish he catches. Why the attitude?
@FreeFishingLessons Wasnt trying to be rude i appologize, Theres a way better way to cut fish tho, you get like 98% of the meat. Just a little tip, try to avoid that sawing motion, and go for more long clean swipes with pressure applied to the knife
@JaysoutFishin yup...no excuse for the dull knife, but gotta do what ya gotta do to smoke some steelhead....LOL...BUT look at the bones left over at the end of the video. I get ALLOt of the meat, just a thin strip left on the carcass.... fillet not pretty and smooth, but meat intact and one piece :)
ah the steelhead looks good! great video, i like them :)
gardee74 6 months ago
Conservation efforts are put in place so responsible anglers can enjoy the harvest of a fresh fish,..especially hatchery fish.
FreeFishingLessons 1 year ago
how many bones are in that fillet?
kabah088 1 year ago
@kabah088 Filleted to be smoked,,,, with bones left in.... rib bones and "y-bones".... if ya want to remove those bones, you sacrifice a little meat. Since harvesting a steelhead is a huge honor, i wanted to get as much "bang for the buck" as possible. Check out my video on "How to Fillet Trout" and I demonstrate a cool way to butterfly fish and take out all the bones. Fish on!
FreeFishingLessons 1 year ago
@FreeFishingLessons so I need to make this clear, after filleting a fresh caught steelhead, you either brine it (no idea what it is) or salt the whole fillet, overnight/day in the fridge to kill off the parasites. Then thaw it and smoking it is pretty much only for the flavor. Now, am I right all the way? and explain to me what brine is.
dookiekong007 11 months ago
@dookiekong007 Brine is a salt water mix used to prepare fish for smoking. The brine flavors and helps the smoke get absorbed into the flesh. Brine can be made of kosher salt, soy sauce, brown sugar and water.... or maybe just salt and water. Sometimes a dry brine of just brown sugar and salt...there's many different variations. Some soak it for 2 hours, some overnight. Maybe if you cold cure it in smoke, perhaps the salt helps with the parasites?..... or perhaps you are going to dry it?
FreeFishingLessons 11 months ago
holy shit you can fillet anything i just watched some other vids of yours last night. btw you got my sub.
anonymousC17 1 year ago
@anonymousC17 LOL... I have cleaned many-o-fish! Thanks for the sub, and spread the love.
FreeFishingLessons 1 year ago
Don't get me wrong the first fillet...flawless. but @ 2:17 the blade slides too deep taking the anal fin and part of the tail w/ the fillet.Now i know from exp that the second side is always harder to make as pretty, However this is a ''how to'' and people want to know the right way when they see a ''how to''.
anyhow don't let my shitty opinion discourage you from posting fish vids. it isn't a bad vid or anything i liked the fatty chromer. what like 8...10 lbs? nice fish though.
anonymousC17 1 year ago
@anonymousC17 Yes, you are right. Some say youncan get "too close", but some say you can't get close enough. When you try to get the most meat, somtimes you end up shaving some of the bone with it, which isn't hard to remove if you are experienced. Some people actually don't mind the bones, especially when you are smoking fish. Thanks for your feedback. Your input has prompted me to make another video on "how to fillet pretty". LOL Keep watching, and I hope you subscribe, if you havn't already.
FreeFishingLessons 1 year ago
butchered the second fillet badly. and if i'm right that's a native fish which are illegal to retain in the washougal. i'd dump the vid before wdfw catches it.
anonymousC17 1 year ago
@anonymousC17 Native fish have an adipose fin (unclipped) This fish is a hatchery fish. Notice, no adipose fin. You are seeing the dorsal fin. I posted a blog entry on my webpage just for you... it shows the difference between the two fins. Check it out... you'll like it.
FreeFishingLessons 1 year ago
@FreeFishingLessons you think i don't know the dif between the dorsal and adipose fins? wrong. i don't even need to see your blog entry to tell that fish is unclipped. or at least a bad clip. either way learn to fillet before you make a how to on it.
anonymousC17 1 year ago
@anonymousC17 Your posts will spark interest in knowing if you are right and I'm wrong. For those people who don't know, they will need to visit my blog. Can you explain how I butchered the second fillet badly, so I can improve my future videos? Please and Thanks
FreeFishingLessons 1 year ago
@FreeFishingLessons you can improve your next video by not killing any steelhead, you scumbag! what are you poor whitetrash who cant afford some groceries?
fisheye009 1 year ago
@fisheye009 Where do you think the fish from a grocery store come from? The only difference between catching a fish from a lake, and buying one from a grocery store is how fresh your fish is. This man obviously has a lot of respect for the fish he catches. Why the attitude?
FlammableDinosaur 1 year ago
@FreeFishingLessons Yea man, both fillets look butchered to me, learn how to fillet.
JaysoutFishin 11 months ago
@JaysoutFishin Right on man, Thanks for the feedback...happy fishing!
FreeFishingLessons 11 months ago
@FreeFishingLessons Wasnt trying to be rude i appologize, Theres a way better way to cut fish tho, you get like 98% of the meat. Just a little tip, try to avoid that sawing motion, and go for more long clean swipes with pressure applied to the knife
JaysoutFishin 11 months ago
@JaysoutFishin yup...no excuse for the dull knife, but gotta do what ya gotta do to smoke some steelhead....LOL...BUT look at the bones left over at the end of the video. I get ALLOt of the meat, just a thin strip left on the carcass.... fillet not pretty and smooth, but meat intact and one piece :)
FreeFishingLessons 11 months ago