Capt. James: Alaskan King Salmon fillet master

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Uploaded by on Jun 22, 2010

Alaskan King Salmon getting the knife.

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Howto & Style

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Standard YouTube License

  • likes, 10 dislikes

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Uploader Comments (emelioralia)

  • thats a big waste of food,he is throwing away half the fish.i fillet salmon myself and i keep my pride in keeping most of the fish and throwing away only the bones and heads..city slicker's coming up north to fish do it like he does it,no respect for the nature when you treat your catch this way....

  • @fullsjuk You got it wrong pal. As a sportsman I've taught my kids not to kill anything unless you are going to eat it....and not waste. The rest of the fish was Halibut bait the next day. It's too bad you have to turn this into a "us vs. them" scenario, calling us city slickers. Life is fabulous when you embrace all.

Top Comments

  • Quick and clean, but he left a lot on there.

    Tight lines!

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  • YUM!

  • slow gay for me chek my video

  • I'm going to back you up, that's how you fillet a salmon. I was a chef for 7 years and I've seen people take 1 hour to do what he did in 2min and still waste more than he did. Good job. The carcass can be cleaned and used to make fish stock, fish gumbo, or bait. I personally like the fatty belly meat to smoke....don't throw that out! You are a pro, the rest of these people just have a different perspective.

  • @fullsjuk

    The fattiest parts of the fish also contain the highest levels of pollutants such as PCBs. Interestingly mercury is found mostly in the muscle tissue while PCB's and other Organic pollutants concentrate in the fat.

    For instance, many state departments of health recommend cutting away the fat to reduce exposure to contaminants.

  • @fullsjuk Instead of calling names maybe you should just tell him what hes doing wrong. Or suggest another way of doing it.

  • why 10 dislikes???

  • You got three fillets of that salmon, great! You caught a salmon and you filleted it and you had only 40% left of that fish, that's wasting. Usually the guts are 15%, fishbones 22-25% and the rest should be fillets. The knife that you have is a gutting knife, because there is a spoon. Get a filleting knife, it's much easier. ;)

    Tapsa007 1 sekunti sitten

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