HOW TO - Filet, Debone and Skin a FISH

Description

Have you ever wanted a boneless, skinless Fish Filet?

Here is how to do it. I´ll Show it on a Trout, but you can use any fish you want. Same technique. Same result.

Enjoy

Mike

Knife used in this Video:

(DE): http://amzn.to/2cCfyKM

(US): http://amzn.to/2ddiHzc

Take a look at:

www.schrade.com

Tags: survivalmike,Survival,Bushcraft,camping,outdoor,Filet,Trout,Fish,fishing,knife,skinless,boneless,HOW TO,howto,kitchen,trick,DIY,cooking,cook trick,Lifehack,Fish filet,unbelievable,hunting

Video Transcription

in today's episode of show you how you can create boneless filet from a trout using my schrade Uncle Henry 153 you H all right let's start take the fish right behind the head right there is where you make the first cut take this small little fin out of the way and cut right behind it on a slightly angle then you can see the backside this pin here back fin you want to cut from the head above this fin all the way back and the guide you have it's the back spine

and you got yourself your first feeling flip the fish over and do the same thing on the other side so now we have it the head likes fine cut off the bag thing the bottom fin and all your left now other bones and you can feel laid them out as well betta with the blade of his bone zone you were staying right underneath those books

those are all bones nothing left in here the spoons are all gone you can save the paces from the fish and make super of a soup out of it for example so the last step is to take tweezers and you can feel right here a few pounds that you're going to pull out with the tweezers if you look very closely you can even see it just run your finger a little along and you feel them and you can get rid of it see it right there that's it and you can feel it you need to feel the fish and you can feel if there is any bone left and there you have it perfectly boneless trout fillet so the last step will be get rid of the skin so skinning the fish fillet and you start at the very bottom my tail is located at the fish you want the fillet as close to the edge of your board as possible insert your knife one inch before the end stick it through if we lay it small little tap out so skin is laying on the bottom then you fold over the meat well your knife in between carefully and slowly cut your way along try to keep the blade is close to the skin as possible but not to rip the skin

that's it there's your boneless skinless dreadfully and the skin off the fish leave me a thumbs up thanks for watching see you next time my cat