HOW TO GUT AND SKIN A FRESH WATER FISH (TROUT)

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Video Transcription

a couple of requests long time ago and that's a long time ago and how to cut a freshwater fish obviously and the catfish and the perch it's different methods this method that I'm going to be showing you I mean I've been doing this for 30 years is just a simple method I know if there's any others but it doesn't really matter to me I do it this way because I'm used to doing it this way okay now I'm going to show you fish just jumped I'm going to show you the knife that I'm going to use because you're going to ask me some questions so I'm going to show you this is the knife that I use just for cleaning fish right it's made in the USA it's my Urkel it's mr. Collins right this first name is uh let me see here Blackie Blackie Collins I think anyways comes with a nylon sheath very lightweight and very nice now the handle is made out of rubber it's made especially for that and it's perfect for gutting fish now I've done the same as my rat this was hollow grind and I brought it down to a Scandi grind and it's very very very sharp and sharpens easily now the kind of steel this is I have no idea sorry about that and I know it's stainless steel but it's not 440 it's maybe 420 or something like that alright so you've got a fish now a fish this size I would not normally cut the head off why because when you got a big fish the best part is in the cheek right here okay what you would call the filet mignon a beef or a tenderloin I don't know

English but I usually keep the head when it's a big fish because this piece here is very tasty and tender but this is a small fish so I'm not going to keep the head and it's a lot easier to clean now because there is meat right up to here about what you do is you take the last fin right here and you that's your guide and you go you don't want to cut here because you're going to have some gills and you don't want that so you just go at an angle like this and you just cut the head off okay see there's still a little bit of meat left but not much it's just about up to here that you waste now the other way around after that you just go from the poop hole right here now if you're not used to it be extremely careful okay I'm used to it the only way this is a fish I hold it like this and I and put a finger here but be careful when you cut it open just use the tip of your blade it has to be sharp and go like a saw motion like this just like that okay after that you just empty it

see error things out what you want to do is get this dried blood out here that's you know under the spine and what you do is just use your thumb and you just scrape it like this I'm going to just go here now all you got to do is just take a a Scot towel or something and just dry it as much as you can before you cook it or put it in the freezer and this guy is ready to cook I'm gonna show you how to skin a speckled trout now people might be saying why should you skin that well you don't really have to but people like to might like to do you know to marinate it even faster some people like the skin because most of the mercury goes into the skin so I'll just show you a very easy way how to do it alright I just clean up your fish like I've done with this one if you remember just clean it this time keep the head and once it's clean you just cut on both sides here so the head is free as you see like this right that's all you do is cut in both sides here now the next step you do is you use a fork right at the spine just poke it in and you pull like this you just pull down

grab to the grab the flash there you go got a skin fish now this one was not as fresh when they're very fresh you do right away everything comes off but like this you can marinate is the owner working in the rolls or something when they're very fresh everything comes out very nice and neatly but anyways this is this is part of the inside so very easy to do and if you're good with you can do all kinds of stuff with this but I'm not good at it so there you go guys how to skin a fish so now you can marinate this and eat it up