Smoked salmon or trout … fried walleye … grilled or baked striper … Mmmmm! Does eating fish get any better? Here's a super-fast filleting method for all of these species that gets the job done cleanly and neatly. It's so simple, it's the technique most first mates on charter boats use when filleting fish at the stern, no matter how rough the water gets!
FISH FILLET EQUIPMENT:
1. Fillet Knife — must have a flexible blade that will hold its edge. Grip of hard material such as wood, plastic, etc. is desirable as it provides the best feel. Some filleting techniques especially require “feel” which soft grips inhibit. Shorter blades are also more sensitive, but for filleting fish it's better to have a blade that's too long rather than too short; 8- to 10-inch blades are most common.
2. Filleting Glove — the same kind of glove used in commercial meat processing prevents nicks and cuts to the off hand and enhances grip on slippery fish and fillets.
3. Cutting Board — the bigger the fillet board the better. Surface should be smooth to allow for easiest skinning and cleaning.
4. Vacuum Sealer — for any fillets you're not going to cook and eat immediately, vacuum sealing is by far the best way to preserve quality in the freezer for the longest time.
5. Trash Receptacle — for entrails.
Check out the fishing tips and find more information about salmon, trout, walleye and striped bass fishing at Bass Pro 1Source.
Click here to see a larger view of the salmon and trout fillet guide or print out the how to fillet salmon, trout and larger walleye, striper bass graphic.
|A simple Filleting Fish method for all of these fish species that gets the job done clearly and neatly.|