 tell us what you caught daddy caught two or three trout over 20 inches my lower got a big red fish mm-hmm sharp about that long I'm gonna say about how long about that long back they couldn't see that where were you at all right killed them today these are the ones I kept could have kept more than that nice and meaty some good trout so you did your good fish blade we like the bubble blade better than any others that we have bought and we have bought some nice ones but nothing beats the bubble I got me a little brush to brush them with you can throw this in the dishwasher when you're done so that it don't smell like fish or you can soak it in some bleach I got me a bowl to put my meat in a hose and some scissors just in case he brought in the red I didn't know if you had a red or not so with that said let's get started always have some paper towels near as well I'm gonna do the biggest one first because it'll be the easiest one to do I'm gonna lay these underneath here on my right you can show them what I'm doing down there this is our fish cleaning station that we got from Bass Pro Shop and we like it so your hose fits right here you can hook it into this right here but I choose to spray more and so this is how I use the hose Chris don't want to get right tell them what it is red what we call it a hammy's red fish on a jig and live shrimp public court that's a pretty good first fish of the day all right I'm gonna grab one of these big ones I start by doing a diagonal cut behind this gill you're gonna need a really good knife like I said so if you don't have a good knife it takes a lot longer then I usually start a head at the bottom just to get it started so I can grab if I need to then I go to the spine right near the fin and I go down the spine with my blade and then come on the side baby or just stay right there and then you're just gonna try to stay really close to the spine of the fish and you're just gonna keep slicing and don't use too much pressure it don't take a lot if you got a good knife you don't want to slice your finger out through the other side and slice your hand now the way that trout is meat is once you get down to their belly it starts you start to see this right in here and it starts to release to the where the stomach is and there's really not much meat right there anyway I did cut his bloodline which I try not to do and then you just run your knife up through there like that and you've got a nice filet now you can check for bones with your fingers if I ever have bones it's usually on this side you can see where those veins right there are they're usually right in there if there's a bone or two and I think I feel a few so you could just go underneath here I don't think there was one in there and slice it off if you need to you can see where I've done that over here on the table a few times once I get my filet I'm gonna go ahead and fillet this whole fish in that up and then I'm gonna show you how I take the skin off of a trout some people don't even take the skin off they just eat it I mean Chris like to take the skin off before I from once you hand and your knife gets a little slippery you got to be careful I always have a rag or I like to have paper towels nearby yeah I was hoping I would catch a flounder today because we like to eat flounder she likes to clean you can see where that fan is gotta get between the fan and the fish the meat she likes to clean flounder and trout because they're the easiest ones to clean and I don't like to do flounder unless they are fat yeah that can be skinny yeah I don't like for him to bring me the ones that just barely meet the criteria of keeping you're gonna bring me a flounder at least bring me a 14-incher and then it's not such a difficult task to try and get the meat off of him get more bang for your butt alright I'm throwing these in the bucket over here now what I'm gonna do is just show y'all how I rinse it off it's gonna have to move so you don't get wet now these are really slimy on the other side so they're hard to hang on to you got to be careful like I said when you're using a knife and you're letting it get slippery on the handle that's one reason I like this bubble blade is because they make it so that if you're it's got plenty of grooves and stuff in it so that it's a little safer the kind of fish up with all right we're gonna get out a couple of paper towels and it got me a bowl and what I do is I just take the end of the filet I hold it with my paper towel like that I take this knife and you can take the actual skin and rock it back and forth like this gonna be careful not to let it hit the ground and take the skin off the back that's all you gotta do pretty dog on sample any of these are fresh he just got them home and so they're not hard or anything yet and they're cleaning up really easy and there ain't no skin left on it and no meat left on that skin this is a bigger fish so I'm gonna take that out the redfish are completely different there's so much trouble I don't even like to clean them I'd rather eat a trout anyway pretty hope y'all have enjoyed how to clean a fish speckled sea trout speckled sea trout thanks for watching color valley cooks where we cook up mama dead