How to Butterfly Fillet Trout, Salmon, Char & Kokanee

A fish cleaning method showing you how to remove only the meat from the fish, in one piece, leaving the head, bones and entrails on the carcass in about the same amount of time it takes to clean a fish the traditional way. http://4TasteSake.blogspot.com

Category:

Howto & Style

Tags:

• How
• to
• Butterfly
• Fillet
• Trout
• Salmon
• Char
• Kokanee
• Fish
• Cleaning
• Method
• Technique
• Cooking
• Fishing
• Bone
• Boning
• Debone
• Deboning

[plasterdbastard]

This is not the butterfly technique that I am familiar with.

I always use a similar technique that opens the fish on the ventral side, not the dorsal side.

The difference being that the back meat is thicker than the belly meat, and it is more easily lost when approaching through the dorsal side.

It appears in this method, that you've lost more meat than I typically would in my butterfly technique.

I'll have to make a video and reply.

This video was well done and informative, though. +1

[4TasteSake]

@plasterdbastard - ther's actually very little meat loss, leaving the thin part of the belly intact actually lends itself to stuffing the fillet - basically the stuffing takes the place of the entrails.

[Saskiequelle]

Drake brought me here.

[esh1]

Nice audio but did you film this with your calculator??

[whatever438]

I have used this technique for years...I have hound it works for almost any species of fish with only very minor adjustments.

[whatever438]

I have used this technique for years...I have hound it works for almost any species of fish with only very minor adjustments.

[4TasteSake]

@jsmallwood2007 - If you start frying the fillet flesh side down first, it won't curl up. if you fry it skin side down the skin immediately shrinks and that's what causes the curling. Brown the flesh side first then flip it over and you're set. Of course you can stuff it, and smoke it also.

[jsmallwood2007]

@DrStricklandmd if your going to stuff it and wrap it in tinfoil this is the way to do it here just the same

[jsmallwood2007]

@DrStricklandmd read my post... quicker and easier and removes same amount of meat in two pieces...even then you should cut the fillets that size in half again before cooking or they will curl up on you in the pan

[jsmallwood2007]

@rylematou he left it in one piece..if it was simply filleting it you would start the same way but once you got back to the dorsal fin you would stick your knife straight out threw the gut from the dorsal fin side with the knife laid flat against the spine and in one quick motion slice the back half of the fillet off the spine...THEN go back and finish tracing over the ribs. same thing other side, no awkward last cuts removing it from the tail with plain filleting(and same amount of meat)