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  • 6 months later...
On 28/12/2021 at 1:29 PM, FishingUpskill said:

Just completed a video on how to fillet fish (using Tommy Rough as an example).

Let me know what you think.

If you find it useful, let me know what the subject should be for the next one.


Bit of an old topic. But with smaller fish like tommies and whiting I don't bother to gut them. Cut straight down at an angle behind the pectoral fin to the backbone. Then slide knife alone the backbone to the tail. Fillet off and remove the stomach bones. I have a mate that does your method but I cannot tell the difference between his and mine regarding the size of the fillet and/or retained weight.

Your method is perfect for bigger fish like Snapper, Spanish Mackeral, Wahoo and Mahi Mahi etc because they have quite pronounced backbones and if you don't do your method you loose a lot of fillet. I still don't gut them though, just bleed and into the esky.

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