keep em coming dave me and my girlfriend watch all your videos hear in chicago. We may not have much outdoors camping going on over here but its good to learn for the possible future when we travel up north to packer country. Thank you for all you do.
Dave, even though we have never met I def consider you my teacher. I love the fille knife on the leathermen. I think it is perfect for perch and trout. I'm glad you pointed out it is a little undersized for the size fish you fileted. The vid of you and your granddaughter frying that fish up is precious. Hopefully someday I can bring my boy to one of your pathfinder schools when he is a bit older. GB
I know a lot of people that don't gut the fish if they filet, but most put it on ice in a cooler if its hot. Me, I gut it ASAP either way. I'm loving this series of videos, Dave. Nothing says " it's summer time" like fishing.
Great video Dave. One trick I have picked up in my travels is to lightly salt brine fresh-water fish. Letting the meat soak in a salt water solution for a little while will firm the meat, add flavor, and help kill any micro-organisms that may be present. I'm sure you've heard that many times. Thanks again for the videos.
Dave, simple way to cook smaller pan fish after gutting them, I was taught by my grandmother who's father was raised on Cherokee reservation in OK. make some mud thats a medium clay consistency, pack the gutted fish in that mud pack, pinch the edges down good lay on hot coals, then rake more hot coals over it, after mud gets hard, cook for 20-30 more mins, rake it out & let it cool a few min. crack the edges and open it to perfect baked fish, pick meat out with fingers, very very tasty!!!!
Love these videos. It reminds me of the things I have done with my grandfather/father. Now, I will pass them on to my sons. Country folk can survive! God Bless brother
I will be honest at first I was thinking man I cant belive he is using the blade from the multitool but I was totaly wrong that thing is great . I was very impresed with the blade and can really see having the filet blade on the tool as a huge plus . I know this was a video on preping the fish and this is off topic but I really like getting to see you use the items you talk about in the field and get a great idea of what it can do thankyou very much Dave great video you sold me on that mutitool!
Hey Dave, if you scrape a cutting board with the backside of the knife you avoid dulling the blade. It's a hard thing to remember but a good habit to have.
While a filet knife works better I am glad you are showing people that a multi-tool, survival knife, or w/e you have so long as it is sharp will work. Bass are good fish, I don't know why more people don't eat them. Good video!
yet another easy to follow video,great video.If you get a good fishing spot try hanging say a bird or rabbit carcus over the river or pond from a tree,eventualy maggots will drop from it and the fish will learn there is food there and make them easier to catch.
Largemouth bass is one of my favorite fresh water fish to eat. But they all taste darn good I think. That's a perfect eatin size right there too. I really hope you do a deer hunting series like this one. You could call it deer camp or something. And stay in the yurt maybe. Idk I just love watching your vids. And I always learn something new. Thank you Dave:)
Dave FYI... to filet them I cut behind the gills like you, to the backbone, leaving the guts and all inside the fish. Then turn the blade horizontal and slice through the chest bones as it rides along the back bone stopping just in front of the tail. Then flip it over and filet off the skin the same as you. Then just make a semicircle cut around the rib cage to remove it. Twice as fast and after doing a few to get the feel, you can do all panfish that way. Try it. Saves a lot of time.
Dave, thanks for taking the time to make these vids. I hope you, your family and your school continue to thrive and increase! Now I feel like some fish!
I personally prefer to butterfly larger bass up each side and over the spine so that I can get that backstrap chunk, but on a smaller fish there isn't as much there so its probably not worth the effort. And since you aren't starving, the little bit of extra meat is nothing. I like that you showed that scaling is not necessary when you filet, only if you are leaving the skin on to grill or bake, since you are cutting the skin off anyway. Another great video. I'm loving this series, brother.
Another great video my friend. Absolutely love your channel. Always informative and always take a few trick for my bag. Thanks for posting brother, and god bless.
I would sure love to have a leather man like the one you made....It would be better then the generic tools you get in a multi tool. Love the video's always informative!!
Dave,I love you vids,man!I've been watchin'em from the very beggining and I love them then,as now.Thank you for everything!I have learned really a lot from you and I'm glad you still make vids and hope you will make for many years from now!Keep it up,brother!
Good series Really enjoying it,, a block of wood like your using to clean that fish on is a handy thing I have one in my back yard about that size and I have used it for so many things any way keep the vids coming Brother!
Another way to get it done is to make your cut straight down besides the spine, separate both sides and then lay them flat and cut out the ribcage which will be obvious. It tends to be a little less fiddly than trying to feel for the ribs without cutting thru them while holding the fish up. Also to note, different species of fish have different bone structures, pikes and muskies for example have an extra set of bones that you need to cut out and it tends to be easier to look at what youre doing.
Hey Dave, I was thinking while watching this that it might work better for you if you had the filleting blade on the other side of the same handle, that way the blade would be closest to the board the way you naturally hold the knife. Tim.
What cutting board is that. It looks nice and small to take camping. Another awesome video Brother, keep them coming. Also, I can't wait to see the finished tat.
Awesome vid!!!! A bit different than what my husband showed me on filleting but I like to gather several different ways of doing something then see which one works for me the best!!!! . Merrie-Merrie
Hello Dave I always enjoy watching your videos and really like what you do and the info you put out. Just want to make a suggestion (is just an alternative not a better/worse way by no means): once you remove the bones you can keep the skin of the fish (removing the scales of course) and cook that as well, and from the head of the fish you can make a soup. Just more ways to use a fish for food.
Dave, you sir are an awesome person. I watched the entire series of "On the waters edge". You are a wonderful teacher, the way you explain each and every step in the video. I would love to attend your school one day. Please keep up the good work
Nice to see the custom leatherman. In a survival situation the best thing to do is scale that fish and cook it head and all. Use the fish guts for bait especially the liver.Fish skin is tough but edible and there is a significant meat in the head area that is actually really good meat on the fish. nice fillet work with the small knife though.
Great video like usual! Are you gonna do a video on the grinding the fish for bait? I understand the grinding part, I'm just not sure on how to make it into bait for turtles or other fish. Thanks again.
I like the looks of the new blade idea, most multi tools have way too many screw driver blades in my opinion.Leatherman slanted screw drivers blades suck anyway, here's an idea of mine you can have. On my Wave Tool I ground the end of the smallest one round, I use it to pick out birdnest in my fishing reel or stubborn knots, a mariners spike would be awesome
Soap and water will remove the fish smell. WD-40 will remove the water. If the blade isn't stainless, a little mineral oil to prevent rust while still remaining non-toxic.
Dave I find that if I leave the guts and gills attached filleting the fish is a bit easier. But usually I am fishing during the day and filleting during the night. Many a late night spent in the gut shack cleaning the days catch. I do the rest of it the exact same way as you did. And who cares if you leave a bit of meat? Granted it's nice to know how to cook a fish survival style but if you are doing it for fun and a bit of fresh fish this is the way to do it.
Hey Dave, I have watched alot of your videos and they are all great Brother. I think what you do is great and how you teach alot of people things they might not know about the wilderness. I know your a bow enthusiast as am I an I can see you are a great shot with a bow. Just wanted to ask tho on this On the waters edge series the opening video did you miss that wild boar?
Again, thank you for showing how to do this. I wonder how many calories about that would be for those two fillets? Also, how would you grind up the rest of the fish in a self reliance situation, and would it be still possible to eat some of the meat that was on the fish head?
Great Video, I just got my fishing kit put together, and added a few hooks I made from honey locust. Do you have any tips on fishing with primitive hooks? I havent had much luck with them yet. Im gonna try some gorge type hooks as well. Love this series, keep it up!
first time i have found a bass filet vidoe. it looks like the are the same as walleye and perch. i am in canada and will have to try flets that way thanks.
Great video, correct method. I liken it to the smart way to to take the loin off a deer, very similar. Saves the most meat. The only reason you caught fish is because you had that lucky throw-able with you.
MMM. looks like some good eating. When you said youll grind up the leftovers for bait, will you use hose to hold it on the hook or is there another trick up your sleve?
Awsome vid Dave..Love eating fish after the catch =) I gotta ask about the leatherman again are the customs you did going to be a leatherman's model or can we get those custom's?? Thank's for the vid's and Knowledge
when i eat bass or brim even. we just scale them, cut off the head, fry um up, and eat um. if done right while eating there is no bones to really worry about and no wasting of the meat.
But Dave, why take off the skin? You can just leave the skin on and take it off later after you've grilled it or cooked it. By the way, I learned a trick from a bushcraft (or Naturliv as they call it in Norway, where I was) teacher of mine. Just cut alongside the gills to the upper side of the head. Then place two fingers in the eyesockets and one under the chin so you can push it downwards and rip off the large amount of meat that is on the top of the skull. Greetings from Europe! Great vids!
Hey do you think you could do a demonstration of how to clean a catfish? I used to fish with my dad a LONG time ago and he taught me how to catch and clean trout. The catfish were off limits, though. I could catch them, but he always handled them - removing the hook and later cleaning them. He was afraid I'd get hurt on the spiney fins - said they would cut like razor blades. BTW, thanks for all your vids. They've been well done and very helpful.
nikos what kind of fish do you get? Also you should know its easier to remove bones of big fish rather than small ones. Even in the most expensive fish restaurants they miss some bones.
How do you use the ground up remains for bait? You'd have a slurry after it is ground. What do you put it in to keep it together so that it doesn't just wash away in the water?
I enjoy learning everything you are teaching ...keep it up and thanks
keep em coming dave me and my girlfriend watch all your videos hear in chicago. We may not have much outdoors camping going on over here but its good to learn for the possible future when we travel up north to packer country. Thank you for all you do.
Dave, even though we have never met I def consider you my teacher. I love the fille knife on the leathermen. I think it is perfect for perch and trout. I'm glad you pointed out it is a little undersized for the size fish you fileted. The vid of you and your granddaughter frying that fish up is precious. Hopefully someday I can bring my boy to one of your pathfinder schools when he is a bit older. GB
I know a lot of people that don't gut the fish if they filet, but most put it on ice in a cooler if its hot. Me, I gut it ASAP either way. I'm loving this series of videos, Dave. Nothing says " it's summer time" like fishing.
Great video Dave. One trick I have picked up in my travels is to lightly salt brine fresh-water fish. Letting the meat soak in a salt water solution for a little while will firm the meat, add flavor, and help kill any micro-organisms that may be present. I'm sure you've heard that many times. Thanks again for the videos.
Dave, simple way to cook smaller pan fish after gutting them, I was taught by my grandmother who's father was raised on Cherokee reservation in OK. make some mud thats a medium clay consistency, pack the gutted fish in that mud pack, pinch the edges down good lay on hot coals, then rake more hot coals over it, after mud gets hard, cook for 20-30 more mins, rake it out & let it cool a few min. crack the edges and open it to perfect baked fish, pick meat out with fingers, very very tasty!!!!
Awesome videos... Some of the most educational I've seen.
Appreciate every video that you guys upload, thank you.
Love these videos. It reminds me of the things I have done with my grandfather/father. Now, I will pass them on to my sons. Country folk can survive! God Bless brother
I will be honest at first I was thinking man I cant belive he is using the blade from the multitool but I was totaly wrong that thing is great . I was very impresed with the blade and can really see having the filet blade on the tool as a huge plus . I know this was a video on preping the fish and this is off topic but I really like getting to see you use the items you talk about in the field and get a great idea of what it can do thankyou very much Dave great video you sold me on that mutitool!
i like that technique of leaving the filet attached to the fish to get the skin off. never thought of that. great video dave!
Hey Dave, if you scrape a cutting board with the backside of the knife you avoid dulling the blade. It's a hard thing to remember but a good habit to have.
While a filet knife works better I am glad you are showing people that a multi-tool, survival knife, or w/e you have so long as it is sharp will work. Bass are good fish, I don't know why more people don't eat them. Good video!
Great video Dave i hope to meet you someday thanks for giving all this knowledge.
Thanks for the video, My Grandfather always tried to teach me how to do this when I was young, but I never bothered to pay attention.
Great video Dave! This was very informative
Great video great series!
yet another easy to follow video,great video.If you get a good fishing spot try hanging say a bird or rabbit carcus over the river or pond from a tree,eventualy maggots will drop from it and the fish will learn there is food there and make them easier to catch.
Largemouth bass is one of my favorite fresh water fish to eat. But they all taste darn good I think. That's a perfect eatin size right there too. I really hope you do a deer hunting series like this one. You could call it deer camp or something. And stay in the yurt maybe. Idk I just love watching your vids. And I always learn something new. Thank you Dave:)
It's nice to see that all of the fish is used awesome vid Dave!
Dave FYI... to filet them I cut behind the gills like you, to the backbone, leaving the guts and all inside the fish. Then turn the blade horizontal and slice through the chest bones as it rides along the back bone stopping just in front of the tail. Then flip it over and filet off the skin the same as you. Then just make a semicircle cut around the rib cage to remove it. Twice as fast and after doing a few to get the feel, you can do all panfish that way. Try it. Saves a lot of time.
Very good, Thank you very much
Dave, thanks for taking the time to make these vids. I hope you, your family and your school continue to thrive and increase! Now I feel like some fish!
I personally prefer to butterfly larger bass up each side and over the spine so that I can get that backstrap chunk, but on a smaller fish there isn't as much there so its probably not worth the effort. And since you aren't starving, the little bit of extra meat is nothing. I like that you showed that scaling is not necessary when you filet, only if you are leaving the skin on to grill or bake, since you are cutting the skin off anyway.
Another great video. I'm loving this series, brother.
Awesome demo !!!! Thanks for sharing !!
Another great video my friend. Absolutely love your channel. Always informative and always take a few trick for my bag. Thanks for posting brother, and god bless.
I would sure love to have a leather man like the one you made....It would be better then the generic tools you get in a multi tool. Love the video's always informative!!
Great vid Dave...I like that blade!
Dave,I love you vids,man!I've been watchin'em from the very beggining and I love them then,as now.Thank you for everything!I have learned really a lot from you and I'm glad you still make vids and hope you will make for many years from now!Keep it up,brother!
dave i give you props on dealing with all these people and their assumptions
Good series Really enjoying it,, a block of wood like your using to clean that fish on is a handy thing I have one in my back yard about that size and I have used it for so many things any way keep the vids coming Brother!
hey, yes bones and head of bass are great for fish stock. In general any fish with white meat and not so much fat is usually quite good
Another way to get it done is to make your cut straight down besides the spine, separate both sides and then lay them flat and cut out the ribcage which will be obvious. It tends to be a little less fiddly than trying to feel for the ribs without cutting thru them while holding the fish up. Also to note, different species of fish have different bone structures, pikes and muskies for example have an extra set of bones that you need to cut out and it tends to be easier to look at what youre doing.
Hey Dave,
I was thinking while watching this that it might work better for you if you had the filleting blade on the other side of the same handle, that way the blade would be closest to the board the way you naturally hold the knife.
Tim.
Very cool.
Could you rub that fish on some bait sticks for your traps?
Thanks for the series.. really enjoying them.
What cutting board is that. It looks nice and small to take camping. Another awesome video Brother, keep them coming. Also, I can't wait to see the finished tat.
thanks for another great video DAVE!
imma professinal chef of 5 years and i gotta say that was a helluva good job for such a big filet with a small knife.where did you get your multitool?
Would love to see a video on crawfishing and prepping them for supper!
Awesome vid!!!! A bit different than what my husband showed me on filleting but I like to gather several different ways of doing something then see which one works for me the best!!!!
.
Merrie-Merrie
Hello Dave I always enjoy watching your videos and really like what you do and the info you put out. Just want to make a suggestion (is just an alternative not a better/worse way by no means): once you remove the bones you can keep the skin of the fish (removing the scales of course) and cook that as well, and from the head of the fish you can make a soup. Just more ways to use a fish for food.
Dave, you sir are an awesome person. I watched the entire series of "On the waters edge". You are a wonderful teacher, the way you explain each and every step in the video. I would love to attend your school one day. Please keep up the good work
beautiful filet Dave..chris
Nice to see the custom leatherman. In a survival situation the best thing to do is scale that fish and cook it head and all. Use the fish guts for bait especially the liver.Fish skin is tough but edible and there is a significant meat in the head area that is actually really good meat on the fish. nice fillet work with the small knife though.
You must not be that avid if you never knew how to use a fillet knife until watching this video.
great video, classy like always .salute.
Great video like usual! Are you gonna do a video on the grinding the fish for bait? I understand the grinding part, I'm just not sure on how to make it into bait for turtles or other fish. Thanks again.
great video! seems like it would be difficult with short blade, but great addition for a kit (survival situation)
Great video dave, i want one of those leathermans
I like the looks of the new blade idea, most multi tools have way too many screw driver blades in my opinion.Leatherman slanted screw drivers blades suck anyway, here's an idea of mine you can have. On my Wave Tool I ground the end of the smallest one round, I use it to pick out birdnest in my fishing reel or stubborn knots, a mariners spike would be awesome
Soap and water will remove the fish smell. WD-40 will remove the water. If the blade isn't stainless, a little mineral oil to prevent rust while still remaining non-toxic.
Dave I find that if I leave the guts and gills attached filleting the fish is a bit easier. But usually I am fishing during the day and filleting during the night. Many a late night spent in the gut shack cleaning the days catch. I do the rest of it the exact same way as you did. And who cares if you leave a bit of meat? Granted it's nice to know how to cook a fish survival style but if you are doing it for fun and a bit of fresh fish this is the way to do it.
Hey Dave, I have watched alot of your videos and they are all great Brother. I think what you do is great and how you teach alot of people things they might not know about the wilderness. I know your a bow enthusiast as am I an I can see you are a great shot with a bow. Just wanted to ask tho on this On the waters edge series the opening video did you miss that wild boar?
Again, thank you for showing how to do this. I wonder how many calories about that would be for those two fillets? Also, how would you grind up the rest of the fish in a self reliance situation, and would it be still possible to eat some of the meat that was on the fish head?
Great Video, I just got my fishing kit put together, and added a few hooks I made from honey locust. Do you have any tips on fishing with primitive hooks? I havent had much luck with them yet. Im gonna try some gorge type hooks as well. Love this series, keep it up!
Like the music. Who is it? Really enjoy the videos! Thanks
Cheers for the good video boss. Makes it even better that you're doing the job with a multi tool. Thanks for the upload :)
good job showing how to do a fish with a small utility knife.
all i feel like now is fish. keep these great vids coming
Hey Dave, How log till we can expect to see the Canterbury series leatherman? Id definitely Buy one. Keep up the great work your doing, Im a huge fan!
another great vid..
mmm, fish. nice vid Dave. thanks.
first time i have found a bass filet vidoe. it looks like the are the same as walleye and perch. i am in canada and will have to try flets that way thanks.
Good luck, buddy. I bet you'll bag one!
This is making me crave sushi. I should skip work tomorrow and go fishing.
Interesting way to get the fish fileted with just that little leatherman...thank you!
There is a Bizarre Foods episode in Florida where a Seminole woman cleans the turtle in the shell through a hole by the rear leg. It was impressive.
Dave , i learn more from your vids than most "professional" hunters & fishermen .... learn my by example and DOING fer sure . thanx
I love this "On the Waters Edge" series!!! Thank you for all the awesome videos!!
I prefer to prepare the fish whole and filet it when it's cooked. The job is a lot easier then. Nice job, thanx!
Great video, correct method. I liken it to the smart way to to take the loin off a deer, very similar. Saves the most meat.
The only reason you caught fish is because you had that lucky throw-able with you.
MMM. looks like some good eating. When you said youll grind up the leftovers for bait, will you use hose to hold it on the hook or is there another trick up your sleve?
It really is, it's a largemouth bass
its a one of the kind custom made
great vid in who sings the song in the beginning . miss your show on tv watched everyone
ah so thats why you were testing the springyness of the blade at the leatherman factory by pushing it against the table...
So its very similiar to cutting the backstraps off, of an animal ?
Good video dude, never filleted a fish before so good to see one way to do it
Awsome vid Dave..Love eating fish after the catch =) I gotta ask about the leatherman again are the customs you did going to be a leatherman's model or can we get those custom's?? Thank's for the vid's and Knowledge
you dont have to gut them if you filet them its just precaution
great videos man i totally forgot how to fillet a fish ya iknow bad but nice video keep them coming happy trails
What all can you actually eat from a turtle? I'd assume the legs would be pretty good, but it seems like the rest would be mainly organs.
Dave your videos are great and lots of info.
when i eat bass or brim even. we just scale them, cut off the head, fry um up, and eat um. if done right while eating there is no bones to really worry about and no wasting of the meat.
What brand Leatherman is it that you helped design ? Where do you get a neat little cutting board like that ?
can you leave the skin on if you take off the top scales
nice video ! did u get more tattoos ?
But Dave, why take off the skin? You can just leave the skin on and take it off later after you've grilled it or cooked it. By the way, I learned a trick from a bushcraft (or Naturliv as they call it in Norway, where I was) teacher of mine. Just cut alongside the gills to the upper side of the head. Then place two fingers in the eyesockets and one under the chin so you can push it downwards and rip off the large amount of meat that is on the top of the skull. Greetings from Europe! Great vids!
hey dave, that leatherman your using is that going to be the woodsman that your working on?
There are places that sell more packable cutting boards that are thin and flexible.
Thanks Dave, I'm goin hunting this weekend and doin some bass fishing, thanks for the tip
Hey do you think you could do a demonstration of how to clean a catfish? I used to fish with my dad a LONG time ago and he taught me how to catch and clean trout. The catfish were off limits, though. I could catch them, but he always handled them - removing the hook and later cleaning them. He was afraid I'd get hurt on the spiney fins - said they would cut like razor blades. BTW, thanks for all your vids. They've been well done and very helpful.
Dave is that leatherman ever gonna be available do sale to the public
I haven't had fish in a long while, craving some fried catfish now, that's my favorite.
nikos what kind of fish do you get? Also you should know its easier to remove bones of big fish rather than small ones. Even in the most expensive fish restaurants they miss some bones.
Good video, now I just need to catch some fish!
cheers man pretty helpful
How do you use the ground up remains for bait? You'd have a slurry after it is ground. What do you put it in to keep it together so that it doesn't just wash away in the water?
Dave,
Will that Leatherman tool be up for sale at some point?
your almost up to hundred thousand subscribers.gonna do a special video when you get there?
same way that gets me to "womans dress falls off"