Filleting ling can be a daunting task if you don't know where to start. They are both long and quite round making them hard to keep in place. Today a professional fisherman is going to show you exactly how to make both boneless and large fillets ideal for salting.
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Timestamps:
0:00 Signs of a high-quality ling
0:45 Bleeding and gutting
0:56 How to cut boneless ling fillets
5:00 What to do with the remaining meat w/bones
5:27 How to remove the skin from ling fillets
5:55 How to make big ling fillets by keeping some bone in the meat