Earlier I caught a 15in largemouth bass and decided to fillet a fish for the first time at 14yo. Tasted surprisingly good. What are some of the best filleting tips you could give to a young one like me?
Earlier I caught a 15in largemouth bass and decided to fillet a fish for the first time at 14yo. Tasted surprisingly good. What are some of the best filleting tips you could give to a young one like me?
Check out some youtube videos on filleting. You left a lot of meat behind but it was your first time so no worries. Did you gut the fish before filleting?
LouieKablooied on
Dang homie. Gotta start somewhere.
KrackSmellin on
Be aware of state limits on what the minimum size is taking a fish…
fishstock on
Make sure your filet knife is razor-sharp when you filet fish.
Fishnfoolup on
Normally I would comment on it being a hack job, but we have all had to start somewhere. Thank you for being brave enough to post. My best advice is keep practicing. Maybe watch some videos, but you have to do it to get the feel of it. Keep practicing, and you will definitely get better.
stustamps on
Electric knife’s make it so much easier… but watch a few how-to videos before and you will be fine.
Primary_Oil_7185 on
Dude filleted it in a towel
BigMike051 on
don’t use a towel next time, you will see why if u haven’t already
muhsqweeter on
Rule #1, a sharp knife is a safe knife. If you have a fillet knife, get a good sharpener and learn how to put a quality edge on your blade. Don’t be discouraged if you just butcher one, we all gotta start somewhere. Be patient, be persistent, ask others for advice and to show you. Keep at it and in time you’ll be a master of your craft.
FUMoney3 on
Most important tip I have is use a very sharp fillet knife, it makes it much easier. I don’t care if it’s a $10 fillet knife as long as it sharp. When you fillet, start behind the fin, turn slightly toward the head until you hit the backbone then turn the knife completely around until you are slicing toward the tail. If you don’t know what I mean, watch some YouTube videos. When filleting, use a sawing motion and don’t stop sawing until you get to the end. Just follow along the back bone. Getting through the ribs can be hard if it’s a big fish. The skinning and de-ribbing part is much easier on a flat board such as a cutting board. Doing it on a towel like you have in the picture will make it much harder.
Don’t feel bad if anyone tells you that you screwed it up. My first one was not unlike yours. You will get way better at it if you continue to do it and try to improve each time.
Happystabber on
We all start somewhere, practice makes perfect.
Using a sharp knife and cutting away from yourself is the most important thing, you should google fillet knife injuries if you want to know why.
Secondly a YouTube guide or a IRL mentor is a huge step, took me from hacking up chinook to laying out restaurant quality fillets in a few trips.
3rd I would avoid a towel, use a cutting board or piece of cardboard instead.
Alpha-Sierra-Charlie on
Go slow, take your time and let speed come naturally with experience. Always think about where the knife will go if something slips.
Not a bad job at all for being your first time, well done!
makithejap on
First cut starts as close as you can to the gill plate diagonally from the top of the head down to the bottom. Then work that side of the spine on a thin line right across the top of the fish from front to back.
After you get those two cuts down-pat the rest of the filet should be like slicing butter.
13 Comments
Check out some youtube videos on filleting. You left a lot of meat behind but it was your first time so no worries. Did you gut the fish before filleting?
Dang homie. Gotta start somewhere.
Be aware of state limits on what the minimum size is taking a fish…
Make sure your filet knife is razor-sharp when you filet fish.
Normally I would comment on it being a hack job, but we have all had to start somewhere. Thank you for being brave enough to post. My best advice is keep practicing. Maybe watch some videos, but you have to do it to get the feel of it. Keep practicing, and you will definitely get better.
Electric knife’s make it so much easier… but watch a few how-to videos before and you will be fine.
Dude filleted it in a towel
don’t use a towel next time, you will see why if u haven’t already
Rule #1, a sharp knife is a safe knife. If you have a fillet knife, get a good sharpener and learn how to put a quality edge on your blade. Don’t be discouraged if you just butcher one, we all gotta start somewhere. Be patient, be persistent, ask others for advice and to show you. Keep at it and in time you’ll be a master of your craft.
Most important tip I have is use a very sharp fillet knife, it makes it much easier. I don’t care if it’s a $10 fillet knife as long as it sharp. When you fillet, start behind the fin, turn slightly toward the head until you hit the backbone then turn the knife completely around until you are slicing toward the tail. If you don’t know what I mean, watch some YouTube videos. When filleting, use a sawing motion and don’t stop sawing until you get to the end. Just follow along the back bone. Getting through the ribs can be hard if it’s a big fish. The skinning and de-ribbing part is much easier on a flat board such as a cutting board. Doing it on a towel like you have in the picture will make it much harder.
Don’t feel bad if anyone tells you that you screwed it up. My first one was not unlike yours. You will get way better at it if you continue to do it and try to improve each time.
We all start somewhere, practice makes perfect.
Using a sharp knife and cutting away from yourself is the most important thing, you should google fillet knife injuries if you want to know why.
Secondly a YouTube guide or a IRL mentor is a huge step, took me from hacking up chinook to laying out restaurant quality fillets in a few trips.
3rd I would avoid a towel, use a cutting board or piece of cardboard instead.
Go slow, take your time and let speed come naturally with experience. Always think about where the knife will go if something slips.
Not a bad job at all for being your first time, well done!
First cut starts as close as you can to the gill plate diagonally from the top of the head down to the bottom. Then work that side of the spine on a thin line right across the top of the fish from front to back.
After you get those two cuts down-pat the rest of the filet should be like slicing butter.