Salmon fillet video

Bill, I just showed your technique to my daughters boyfriend (avid hunter//fisherman) and he was impressed.  (As was I when you prepared my Barbie salmon.)

Tara mentioned to him that watching you filet fish up at Hobuck was almost a therapeutic experience.  Smooth and graceful.

I like that method a lot. In my opinion, more important than the method or type of knife  is 1) your blade is wicked sharp and 2) the fish isn't sliding around the table. What do you find is the best type of sharpener to use "in the field"?


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I like that method a lot. In my opinion, more important than the method or type of knife  is 1) your blade is wicked sharp and 2) the fish isn't sliding around the table. What do you find is the best type of sharpener to use "in the field"?


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I don't sharpen in the field. I just hone my knives with a steel. I really like the Victorinox 12" half groved half smooth steel. The groves really help straighten a rolled edge and the smooth is ideal for light touch up.

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I like that method a lot. In my opinion, more important than the method or type of knife  is 1) your blade is wicked sharp and 2) the fish isn't sliding around the table. What do you find is the best type of sharpener to use "in the field"?


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I don't sharpen in the field. I just hone my knives with a steel. I really like the Victorinox 12" half groved half smooth steel. The groves really help straighten a rolled edge and the smooth is ideal for light touch up.

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I have a similar in design hone, but it is ceramic. I really like how fine it gets the edge, feels smoother than with the steel-made steels.

Victorinox 8" breaking knife $30 ish. Best fillet knife hands down. 

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+1

I've done it pretty much this way for years...takes a lot of time and it really pisses off folks waiting at the cleaning tables in the river but well worth it.

I'm not sure I have the skills for this technique...its very impressive though.  I would prefer not to remove the head or guts for the most part.

I've become a huge fan of this method.....

http://www.ifish.net/board/showthread.php?t=51868

This is so easy to do and makes your fillets look incredible.  Since you work the knife away from the backbone there's very little waste.  I also really like having the belly pieces separate from the back for cooking and freezing purposes.  Also, no need t remove rib bones.

Great technique.  It always bothers me that I'm flipping the fish to cut the second filet.  I think I'll go fishing today so I can try it your way.

I understand that you primarily hone the knives, but how often do you find you need to sharpen them?

Great technique.  It always bothers me that I'm flipping the fish to cut the second filet.  I think I'll go fishing today so I can try it your way.

I understand that you primarily hone the knives, but how often do you find you need to sharpen them?

Depending on use about every other month I'll touch up my work knives. Home knives about every 6 months or so.

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Thank you.  I've been sharpening too often.

Here's a way to tell whether you need to sharpen your knives: Run the edge of your knife along the back of your thumbnail.  The knife should cut into the nail and slide smoothly.  If the knife skids off the nail rather than cutting in, or if it grabs and catches rather than sliding smoothly, it's time to sharpen the knife.

Here's a way to tell whether you need to sharpen your knives: Run the edge of your knife along the back of your thumbnail.  The knife should cut into the nail and slide smoothly.  If the knife skids off the nail rather than cutting in, or if it grabs and catches rather than sliding smoothly, it's time to sharpen the knife.

Or at least hone it.

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Thank you, Pete.  I'll remember that.

And thank you, Bill.  I'll definitely take a steel to it first and if it still fails Pete's test, then I'll run it on a stone.

I suck with a honing steel, but holding the steel vertically so I can see the correct angle is going to help me improve.

Thank you, Pete.  I'll remember that.

And thank you, Bill.  I'll definitely take a steel to it first and if it still fails Pete's test, then I'll run it on a stone.

I suck with a honing steel, but holding the steel vertically so I can see the correct angle is going to help me improve.

Try a set of sticks. It allows you to hold the knife verically.

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I'm not sure I have the skills for this technique...its very impressive though.  I would prefer not to remove the head or guts for the most part.

I've become a huge fan of this method.....

http://www.ifish.net/board/showthread.php?t=51868

This is so easy to do and makes your fillets look incredible.  Since you work the knife away from the backbone there's very little waste.  I also really like having the belly pieces separate from the back for cooking and freezing purposes.  Also, no need t remove rib bones.

I've been successfully using Funginnin's method since springer season this year & I tend to remove the head only to save the collars on the larger salmon. I've always been curious about the "Filet-O-Fish" method and after Onefish brought it up again I put this fish cleaning method to the test on a 10lb Steelhead from yesterdays float.

Advantages for the first timer:
+Didn't have to remove the guts thus Less blood/blood lines to cut through as you completely avoid the innards.
+No Waste & yes those filets looked fantastic as you're more peeling the meat off with leverage against the backbone
+Bellies & center cut already separated & portioned.
 
Disadvantages for the first timer:
-As with any new method, it took me a little longer to filet the whole fish
-The bellies were a little more difficult on the smaller 10lb fish, as they are very thin & it would probably be easier if there was more substance as on a larger fish.

I will use this method again but probably only for larger fish. I can't say it's better or worse than Fungunnin's, just a matter of preference. Thanks for sharing guys.