Me too. I had to fillet salmon yesterday by looking at another video. I wish I saw this one first. I did it but this technique is much better and not a lot of waste.
Wow. I've looked at every upload there is on salmon filleting. Many are a triumph of ego over ability. But this guy is probably the best I've ever seen. Minimal wastage. Beautiful skills every time. Brilliant stuff.
I don't think you are comparing similar things. Filleting a fish that hasn't been gutted is an entirely different process. The process used here is very effective but it is also the most labor intense because you have to first gut the fish, then remove the head, then cut the side off, then cut the collar off, then cut the rib bones out, then trim the belly, then trim the back, etc. Filleting from an ungutted fish means you cut the side and trim. You're done. But they are very different processes that produce a product that is approximately equal if done correctly while one takes much more time than the other.
Yes I agree with the points you make here, although we don't know whether or not the gutting and head removal was completed elsewhere or by this guy Marcel. Nevertheless the economy of using the method you describe is clearly better if you are given the choice of gutted or not gutted fish. My observations however are more to do with his personal skills and knife work an te cleanness of the skeleton after filleting.
TheGhextreme this is a commercial outfit. When I catch sockeye streamside, I remove the fillets from the whole fish and throw the carcass into the river to add protein back to the cycle.
@@Penn704z for this technique the fish doesn’t need to have the head removed or be gutted all it needs to to have is a belly incision from the anus to the collar. The reason they are gutted is so they don’t spoil as quickly when the commercials catch them and they can stay out as long as possible.
Impressive skills! In anticipation of a fishing trip to Alaska, I have watched many videos on cleaning and filleting salmon. I have never seen anybody cut out the pin bones all at once. Easy peasy.
Marcel!!! Good to see you are still at it. What a chance you came up on my screen. You make great crab cakes by the way. Met you on an after hours delivery in Vancouver for a load of sockeye. I was working with Mike Sparrow at the time and I was in charge of on boat quality control and you facilitated fillet and vacuum packing of some halibut for me. Much thanks. It was a good time. Is Mike a Chief yet for the Musqueum Band? Will stop in to see you next time I'm in Vancouver. It's been a few too many years since I left for Alberta. Cheers. Rob
@TheCrabShop excellent skills and execution, but I'm most intrigued by the knife he is using. What kind of filet knife is that? It looks wider from spine to edge than most like a Dexter
Yeah, I tried this today, with a salmon from Asda that I froze at Christmas. The spine was central, rather than at the 'top' of the fish, the meat was flabby and loose. 20-23 bones? I found about 12. From both fillets. Total mess. Not only am I shit at this, but this guy is slick as fuck, and those salmon are top quality.
Pretty standard stuff. I am not a professional but do the very same technique. Not rocket science folks. He ought to be rinsing off the knife after each filet is removed. At least thats what I do. The key is a sharp filet knife that is longer than the fish's girth and getting the blade on the bone then simply letting the knife do the work.
couple questions why is a bass filleted differently than a salmon? and if you cook the trout , bones in - then pull spine when ready to eat =- how do you get pin bones out
Not bad. We do it with heads on and cutting along the backbone in a single motion. This technique is slower but will do if you dont fillet tons daily like I do
Well done. Important to push the knife, leaving the sawing motion to the loggers. Sockeye have soft bones and cartilage as they're plankton eaters. His knife is ideal as well. Good job
I saw many videos where Japanese cooks are using Misono 440 Molibdenum steel knives !( not an advertising). I want to buy one of those knives ! I just heard that Molibdenum is adding when produce the gun steel .
To me no offense but that's not filleting it's splitting. You fillet a salmon and have a fillet come off with no bones except the pin bones. I get 75% yield off salmon. Too much waste from this guy.
I never consider it a professional way of doing a fillet if it is already gutted & cleaned before you guys fillet them. I like the ones that have actually caught the fish & full intact fillet. Being someone who likes to fish this type of filleting is more helpful for me.
If one fillets a fish with the guts still intact the flesh will become contaminated with digestive juices and fish shit. A professional will always have the fish dressed before it is filleted.
Well I am not a chef but a fisherman. You bleed the fish out first after you catch them. Then fillet them. Do this with walleye you will have the most white meat you can imagine. By the way there is a way to fillet them by removing head & guts before. All I was saying it is not a full way of filleting a fish because you have to gut them & scale them. But guess what no need to scale them if your gonna skin them. If you scale them then skin them you are just adding a extra process that is not needed.
I am curious Dung and MyGun4hire what you think was "amateur" about this excellent filleting job. Do you have a video of your own or someone else that demonstrates one doing it better?
The guy in the video you showed was fast yes but the amount of meat left on the skin was insane. Quality was not his strong point. The only problem I see with this video is that he cut the pin bones out rather than pulling them out but all that does though is fuck up the portions.
Definitely very professional. Thanks for sharing.
I'd have to say I'm not the best at it but this video has shown some things I been doing wrong! Thanks for the tips
Me too. I had to fillet salmon yesterday by looking at another video. I wish I saw this one first. I did it but this technique is much better and not a lot of waste.
Great video. That really is expert fillets👍🏻
Wow. I've looked at every upload there is on salmon filleting. Many are a triumph of ego over ability. But this guy is probably the best I've ever seen. Minimal wastage. Beautiful skills every time. Brilliant stuff.
I don't think you are comparing similar things. Filleting a fish that hasn't been gutted is an entirely different process. The process used here is very effective but it is also the most labor intense because you have to first gut the fish, then remove the head, then cut the side off, then cut the collar off, then cut the rib bones out, then trim the belly, then trim the back, etc. Filleting from an ungutted fish means you cut the side and trim. You're done. But they are very different processes that produce a product that is approximately equal if done correctly while one takes much more time than the other.
Yes I agree with the points you make here, although we don't know whether or not the gutting and head removal was completed elsewhere or by this guy Marcel. Nevertheless the economy of using the method you describe is clearly better if you are given the choice of gutted or not gutted fish. My observations however are more to do with his personal skills and knife work an te cleanness of the skeleton after filleting.
TheGhextreme this is a commercial outfit. When I catch sockeye streamside, I remove the fillets from the whole fish and throw the carcass into the river to add protein back to the cycle.
I agree and he is very fast to fillet
@@Penn704z for this technique the fish doesn’t need to have the head removed or be gutted all it needs to to have is a belly incision from the anus to the collar. The reason they are gutted is so they don’t spoil as quickly when the commercials catch them and they can stay out as long as possible.
well done , what knife are you using?
Keep in mind, all wild salmon have worms, mostly in the belly, section that need to be cooked until dead. You don't need a parasite.
thought the thumbnail had hotdog fingers for a second
Perfect knife skills but fishes look very baf
Being from Alaska, I've seen salmon cleaned in many ways. Your skill is up there with the best. Very clean presentation. Thank you.
SalmonVERYhappy、Thank You。
Impressive skills! In anticipation of a fishing trip to Alaska, I have watched many videos on cleaning and filleting salmon. I have never seen anybody cut out the pin bones all at once. Easy peasy.
That the best explanation for sure. You make it looks easier, my goal is try to do it faster and seems that with that knife is much better. Thank you
The bruising was the result of an incompetent and/or ignorant fisher person that hit the fish on the back rather than the head.
This is called sea cut and is done in under 1 minute if you are a pro
Probably the best video on it I've seen without searching too far. Very informative. THANKS!
Knife 🔪 skill 10/10
He looks very professional what he does and his knife is very sharp he use it very well and can handle it very well doing a good job
looks easy and impressive........thank you.
Great explanation! I liked how you pointed out there are no pin bones in the tail. I've seen it done many times, can't wait to fillet my first salmon
Great, informative video. Props to the camera guy for the close ups!
Very helpful video. Thanks for taking the time to do it.
This byfar is the best salmon trimming video!!! Thanks for sharing.
Marcel!!! Good to see you are still at it. What a chance you came up on my screen. You make great crab cakes by the way. Met you on an after hours delivery in Vancouver for a load of sockeye. I was working with Mike Sparrow at the time and I was in charge of on boat quality control and you facilitated fillet and vacuum packing of some halibut for me. Much thanks. It was a good time. Is Mike a Chief yet for the Musqueum Band? Will stop in to see you next time I'm in Vancouver. It's been a few too many years since I left for Alberta. Cheers. Rob
This is the Best Instructional video I've ever seen about filleting fish. Great job.
Where you get the 🔪 from
@TheCrabShop excellent skills and execution, but I'm most intrigued by the knife he is using. What kind of filet knife is that? It looks wider from spine to edge than most like a Dexter
Thanks Mann . you explain very well . Very helpfully 👍🏼
great way as i have shared to people how they can fillet all kinda of fish on my channel
Wow that guy is good. This is just what I was looking for.
Yeah, I tried this today, with a salmon from Asda that I froze at Christmas. The spine was central, rather than at the 'top' of the fish, the meat was flabby and loose. 20-23 bones? I found about 12. From both fillets. Total mess. Not only am I shit at this, but this guy is slick as fuck, and those salmon are top quality.
Pretty standard stuff. I am not a professional but do the very same technique. Not rocket science folks. He ought to be rinsing off the knife after each filet is removed. At least thats what I do. The key is a sharp filet knife that is longer than the fish's girth and getting the blade on the bone then simply letting the knife do the work.
Makes it look so easy! A true pro.
couple questions why is a bass filleted differently than a salmon? and if you cook the trout , bones in - then pull spine when ready to eat =- how do you get pin bones out
Wow this is called professional
Very helpful video. Beautiful fillets :-)
Not bad. We do it with heads on and cutting along the backbone in a single motion. This technique is slower but will do if you dont fillet tons daily like I do
So many different ways people do it ! This id say is prolly the fastest
excellent video thanks for sharing....
This is the best video on filleting a salmon. Need a sharp knife!
That How i Call Expert Salmon Fillet i love it Thanks For Sharing us 👍👍👌😚💖💖💖💖💖💖💖💖💖💖
There is a way where you remove the ribcage and take more back meat while filleting but it takes more time.... so this is fine for mass production
Che bravo,che salmone fresco,stupendo😋😋😋
What knife is that?
Nice one .cheers .
How to commercially filet a salmon I'd more like it.
I aint saying hes the best but i havent seen anyone better !
Must be the world's sharpest knife.
Thanks🙏🏾
this man is quite good at fillleting fish. good job mate
But use twiser to take out the bones rather than cut the meat off
Well done. Important to push the knife, leaving the sawing motion to the loggers. Sockeye have soft bones and cartilage as they're plankton eaters. His knife is ideal as well. Good job
Just 1word 4U Awesome 👍✌️👍
good sashimi!
Dostum sen bu işi cözmüş sün
How is this in my recommended
Excellent…nice knife too!
This is how real Salmon looks
Thank you so much
Is it meat or fish then?
Are those knockoff atlas gloves?
稀碎
Great job
Класс без лишнего пафоса
👍👍👍👍👍
What a Beautiful job making nice clean fillet's! Thank you for showing!
I saw many videos where Japanese cooks are using Misono 440 Molibdenum steel knives !( not an advertising). I want to buy one of those knives ! I just heard that Molibdenum is adding when produce the gun steel .
Ok what happened to the beginning of the video the thing has no head dude maybe you want to start before that
He left the pin bones in it
Didn't say boneless fillet now did he? He also left the rib bones.
Legendary Skulls he took the pin bones out watch the whole video
To me no offense but that's not filleting it's splitting. You fillet a salmon and have a fillet come off with no bones except the pin bones. I get 75% yield off salmon. Too much waste from this guy.
This is improper. Cut from the other side first. Each side can be done in one move.
Sorry but in factory u can t work like this, too slow m8
He threw 60% of the fucking fish
That fish is rotten
Why do you say that?
Worst camera man ever 😂
You Could of taken off the Billy bones at the same time would make it some what Professional.
Your ignorance is apparent.
professionally ????
Best way to filet a salmon is throw it in the garbage they taste like shit
I never consider it a professional way of doing a fillet if it is already gutted & cleaned before you guys fillet them. I like the ones that have actually caught the fish & full intact fillet. Being someone who likes to fish this type of filleting is more helpful for me.
If one fillets a fish with the guts still intact the flesh will become contaminated with digestive juices and fish shit. A professional will always have the fish dressed before it is filleted.
Well I am not a chef but a fisherman. You bleed the fish out first after you catch them. Then fillet them. Do this with walleye you will have the most white meat you can imagine. By the way there is a way to fillet them by removing head & guts before. All I was saying it is not a full way of filleting a fish because you have to gut them & scale them. But guess what no need to scale them if your gonna skin them. If you scale them then skin them you are just adding a extra process that is not needed.
this is amateur doing fillet job
you dont know what youre talking about.
You cannot be serious Dung Henry.
Dung Henry you are fucking clueless.
I am curious Dung and MyGun4hire what you think was "amateur" about this excellent filleting job. Do you have a video of your own or someone else that demonstrates one doing it better?
The guy in the video you showed was fast yes but the amount of meat left on the skin was insane. Quality was not his strong point. The only problem I see with this video is that he cut the pin bones out rather than pulling them out but all that does though is fuck up the portions.
that is not professional at all
number 1
Salmonhappy。Thank you、
Salmon gives me gas
Big words also give me gas