With barra season upon us, now might be the time to revisit a fish filleting video we made at Easter last year.
This simple trick will make fish filleting a whole lot easier! It also ensures you get the maximum amount of flesh off the bones and onto the fillet.
The trick is to start the first side all the way down to the backbone but do not take it off completely. Leaving this side on will prevent the fish from sagging when you start the second side.
After you have taken the second side off completely, simply roll the fish back over and finish the remaining fillet.
By filleting fish in this way, the remaining skeleton will be practically see through – that’s how much extra flesh you’ll be able to remove.
It also helps to leave the guts in but that I guess is a matter of personal preference. The gut stays inside the rib cage and then you throw it away with the frame.You will see what I mean by checking out this short video.
Tight lines and good times, cheers.
Hey and if you think this tip might make life easier for your friends and family, please click like and share. A rising tide lifts all boats!
Handy hints to make filleting fish so easy!
If you have a handy filleting tip of your own, feel free to comment below so we can all benefit.
And for more helpful tips, check out links to some of our related blogs.