How to fillet fish ( expert )

Рет қаралды 63,212

Ian Herbison

9 жыл бұрын

A tutorial on how to fillet Salmon.

Пікірлер: 30

@IceCreamCakeSauce 9 жыл бұрын

Thanks a lot for the video mate. Plenty of helpful information.

@ianherbison2364 9 жыл бұрын

IceCreamCakeSauce All goods buddy.

@abdessadekmadouanil3iswi726 2 жыл бұрын

قناتك جميلة تبارك الله انا جديدة عندك كنتمني يدوم التواصل و شكرا ❤️❤️❤️😘🤝🇲🇦

@IurijZagorulko 5 жыл бұрын

Thanks for the video man, U R veeery good. Thnx for sharing

@patriot52realfinn22 3 жыл бұрын

Nice job, professional. I am a pro too and use almost same tecnjqur with small excepitions. I use SWIBO or VICTORIONOX knives. Regards from Laplans/Finland

@dluiiulb 8 жыл бұрын

Ian, excellent video! I think it is by far the best one that I have seen yet. I am in no way an expert fish filleter, but how you did it there was very little wastage and the fillets looked beautiful and very presentable at the end. Cheers.

@victormolina3735 3 жыл бұрын

Good job men... thank you sharing☺

@doctoredable 5 жыл бұрын

Very good technique and knife skills. Refreshing to see someone fillet a salmon and NOT wash the fillets. Some "experts" make this mistake. It degrades the fillet to wash it and the fillet will spoil much more quickly.

@uvid4us 4 жыл бұрын

Nice work! What grit of stone is best for filleting sharpening? I heard 320 is good. High grits don't cut through skin, like 1000 and over, true??

@tcbridges 5 жыл бұрын

Really a nice job. I have never seen better. Thank You

@MrGotchacp 2 жыл бұрын

👍🏾

@samsadowitz1724 8 жыл бұрын

i love the video, this is one of the best videos of filleting fish i have seen, it has a higher yield than the method that one of the chefs i am learning under demonstrated for my class. then again, the class was not in protein fabrication (meat cutting and filleting fish) and you retained the belly meat which is often cut away and discarded (which i disagree with). one question though, what is the length of the blade you typically use for salmon? i generally use either a 4" blade or a 6" blade for most of the fish i am tasked with filleting and do you use a stiff blade or a flexible one on your fillet knives? i am an aspiring chef and avid fisherman, and i like to see that as much of the meat possible is retained.

@ianherbison2364 8 жыл бұрын

+Sam Sadowitz Cheers buddy,The knives i only use are hard blades ( stiff blades ) and the length of the blade i use for Salmon is about 30cm long. I dnt like using flexible blades because the amount of pressure used for filleting fish determines how much recovery you get from an unbalanced blade. I mean dnt get me wrong, I think flexible blades are less controlled when balancing the pressure through out the center of the blade as to a hard blade which is so much more controlled especially when cutting fast.

@carsenpolson5785 7 жыл бұрын

Sam Sadowitz dofoff

@lorenzobegay5886 4 жыл бұрын

That is nice....👍 I work at a Fish

@jasonnester9514 5 жыл бұрын

Every time I try and pull the pin bones they bust in half and half stays in the meat

@joshuaespinoza534 2 жыл бұрын

For all the idiots who give high praise regarding this video, think again. No way in he'll who'd you catch an expert lack wisdom by forgetting to rinse away the metal shavings after sharpening knife on stone. Lastly, who the hell sharpens a knife with stone directly on the fish cutting surface?? Yeah, this is the best video to follow. Right!

@acesmoon6881 6 жыл бұрын

I know how I feel, becouse im also fish filleter in Salmon..

@HarPlayer 5 жыл бұрын

What do you mean when you " cut 4 shop n " cut 4 wholesale"?

@ianherbison2364 5 жыл бұрын

Cutting for the shop is based on presentation in what the best fillet a customer would buy. Cutting for wholesale is leaving certain parts on the fillet as where the company who buys fillets will finish trimming the fillet. Wholesale is cheaper because of that certain process.

@jackd9928 6 жыл бұрын

Having a super sharp knife literally is half the battle. So many people I've watched try to hack away at a fish with it sliding all over the board and all because they are using a blunt knife, or a sharp knife that is just nowhere near sharp enough. Use a proper filleting knife and sharpen it until it cuts like a lightsaber.

@ianherbison2364 6 жыл бұрын

Jack D yer that is half the battle then it's just technique. Cheers buddy

@darrongalway9821 5 жыл бұрын

Choice bro

@danoking69 7 жыл бұрын

What do you guys do with the remains after filleting?

@genericasian309 7 жыл бұрын

BOUSE DK stock

@Kgmh69 Ай бұрын

I scrape the frames and we eat the left overs as sushi with soy sauce. Or..... chuck it in the microwave and eat it like that. (With a bit of water at the bottom of the plate, with all fish)

@lorenzobegay5886 4 жыл бұрын

I work at a fish plant