How to fillet a bass fish

With that in mind if you find yourself in a similar situation and wondering how to fillet a bass heres how to go about it. The sea bass must first be scaled and gutted article coming soon.

Unlike the cut described for preparing whole fish filleting fish requires you to cut the fish behind its gills and pectoral fin but only to the rib cage.

How to fillet a bass fish. Cutco Fishermans Solution Knife My favorite. Make sure your knife is sharp and not serrated. Youll need to have a sharp and flexible knife in order to make the kind of cuts needed to fillet a fish.

However avoid using a serrated knife as this will end up shredding the delicate meat of the sea bass. A long thin knife will be best for filleting a sea bass. Jamies here to show you how to fillet sea bass step by step.

This is a lovely fish perfect to share and is popping up on restaurant menus everywhere. With these knife skills youll be able to add it to your list of home recipes too. Its easy give it a go.

Put your knife at the base of the tail and slide it between the skin and the fillet. Keep your knife every so slightly angled as you glide it along. Then youll have a fillet free of skin.

Flip the fish over and repeat the process on the other side. It is likely you will have between 6 and 10 bones in each bass fillet along the lateral line. Turn the fillet upside down and while your fingers are on the tail slide the knife under the meat of the fillet between the meat and skin.

This will take the meat out of the skin. You can keep the skin on your bass after you have scaled it. Hello folks this week we show you how to quickly and easily fillet a smallmouth bass into boneless fillets.

Click here to subscribe for more fishing videos. Make a cut from above the top of the gill plate down and back on a straight line that goes behind the pectoral fin. Do not cut through the backbone cut down it.

Insert the knife an inch into the top of the fish perpendicular to the line you just cut. Stay on the same side of the backbone. With fish you have to focus on the skin side.

Usewicz says a good rule of thumb is to cook a fish fillet with the skin side down for at least 75 percent of the total cooking time. Salmon branzino sea bass snapper flounder and mackerel skin are all delicious when cooked until crisp. Midway along the fish place the knife down and through to the underside of the fish and then run the knife along the whole fillet to the tail.

Remove the fillet by stroking the knife under the fillet from the mid point of the fish towards the head then remove it from the frame. Repeat on the other side. To fillet a fish lay the fish horizontally on a cutting board.

Hold a long sharp fillet knife directly behind the fishs gills and cut down toward the fishs head then flip the fish over and repeat the cut to remove its head. Cut off the tail as well then run the knife along the fishs ribcage near its backbone to separate the meat. Keeping pressure on the flat side of the knife continue the cut toward the back of the fish eventually exiting at the tail.

At this point the fillet is attached only at the bottom of the rib cage and the belly. Lift the slab of the fillet and use the tip of the knife to begin to cut the meat away from the ribs. Move the fish away from the fillet to work on removing the ribs from the fillet.

Position the tip of your knife at the top of the rib cage and cut downward along the rib cage all the way to the bottom of the fillet. Angling your knife and slicing close to the ribs guarantees you will retain the most meat on your fillet. Then carefully remove the rib cage from the fillet.

Set the fillet aside in some type of a bowl turn over the fish and repeat steps 1 through 4. How To Fillet A Fish. Take your Bass Fillets and put them on a plate and put them into the refrigerator over night.

This will allow the oil to soak out onto the plate as Bass as more oil than Bluegills and Walleyes. Now take the fillet and warm it up in the Microwave and put it between two pieces of bread with tarter sauce. This makes a very good fish sandwich.

When I stumbled upon this video it just made me think of him. With that in mind if you find yourself in a similar situation and wondering how to fillet a bass heres how to go about it. You have to admit that kid had some skills with a knife.

It was a nice bass too. I dont keep many fish. A fillet knife is dangerous and must be handled safely.

If you have any slime on your hands or the knife handle wash it off to prevent slipping. Always keep your hands behind the blade. To fillet a fish lay it on its side on a flat surface.

Unlike the cut described for preparing whole fish filleting fish requires you to cut the fish behind its gills and pectoral fin but only to the rib cage. Angling Edge Jeremy Smith demonstrates how to fillet white bass then shows you a super-simply way to cook them. Start near the bottom of the Dorsal Fin and make a full length cut along the fishbone toward the rib-cage.

Work deep into the fillet along the fishbone and cut over the rib-cage. Next take your knife and continue to work over the top of the rib-cage starting closest to the head and working down toward the tail. Once you get the technique right you will be able to apply it to similar shaped fish like red mullet trout or whiting.

The sea bass must first be scaled and gutted article coming soon. Place the fish on a good cutting board. With a knife incise on both sides of the backbone.

Place your hand flat on the fish. Visit the post for more. INCREASED HOOKUP better action.

Fishing with Johnny Johnson Canyon Lake with Max Hernandez. Sharp knife would always be required to fillet a fish. Otherwise it would bungle up the meat and result in lesser fish.

Setting Up The Area Now to execute the process of filleting correctly you would require a flat table as well as a cutting board. Round fish include the ever-popular cod haddock sea bass and mackerel to name but a few. The size of knife you will need depends on the size of the fish the bigger the fish the longer the blade required.

A round fish will produce two fillets which will serve 1 or 2 people depending on the size of the fish. Steps To Fillet a Fish. Lay your fish down flat on the cutting board and use your fillet knife to slice a diagonal cut from just behind the front fin halfway through the fish.

Cut up to but do not cut through the backbone. I like to lift up the small pectoral fin and slice right up under it. Grip the fish by the head and use the knife.