There are those who know how to filet fish, and then there are those who are seasoned experts, this gentleman is a seasoned expert... Takes many years of practice to get this good and fast.
This is the best one I've seen yet. Lots of videos say the same general thing, but their camera angles are poor. Looking forward to eating some pike sandwiches soon! Cheers.
First time I've seen it done that way. Looks like you've done that a time or two. I gotta say from all the ways I've seen this done and tried myself looks like your way yeilds more meat. Thanks for the video.
Although there is an abundant selection of seafood all around me, there is no freshwater fish of the midwestern or northern variety anywhere close to where I live, (with the possible exception of a few meagre frozen offerings at the local supermarket).Therefore, I wouldn't discard much of that Pike if I had my hands on it. The bone laden scraps of flesh, the head, (minus the gills), and the skin would end up as a savory fish soup or stew.That being said, your dexterity at de-boning and filleting are equal to the sword skills of a Samurai warrior.
this is an excellent ybone removal demonstration, but that mans fish table is exactly why i prefer gutting my pike before bringing them to the fillet table.
In Ontario, you have to leave 1 square inch of skin for identification during transportation. I forgot once and was stopped by the MNR. Thankfully, they let me go with a warning. Could have been an expensive few fish! I leave the skin but almost remove it, so there's only about 1/4 of it actually attached. When you go to consume the fillet, you just need to grab the skin and pull it off...
It's impossible. There are no lefthanded pike-filleters in existence. It cannot be done my man or god. Leave it be. It will swallow everything you throw at it and leave you with nothing. NOTHING says I!!!
Good filleting but my God man clean your area a bit. Never pile your fillets on the table with pike the skin on top of each other with the slime side touching the meat, that is a big no, pile it meat to meat not meat to skin/slime. Why put that slime on the actual meat, no reason for it, that will give it a fishy taste much sooner. Besides that good job.
Thank-you, this is by far the most "meat saving" video I have seen.
There are those who know how to filet fish, and then there are those who are seasoned experts, this gentleman is a seasoned expert... Takes many years of practice to get this good and fast.
You are very skilled in this
an excellent video! Thanks much for posting.
Best y bone removing method I've seen. Thanks for the video.
Thanks Markov, great work as usual!
This is the best one I've seen yet. Lots of videos say the same general thing, but their camera angles are poor. Looking forward to eating some pike sandwiches soon! Cheers.
Great video lot better and faster then the way I do my pike. Thanks for posting have to try this out for the ice season.
excellent video and filet !!!
great job. i use this exact method and it is the best.
First time I've seen it done that way. Looks like you've done that a time or two. I gotta say from all the ways I've seen this done and tried myself looks like your way yeilds more meat. Thanks for the video.
well as easy as this guy made this look I struggled at this technique.... ill keep trying, ive never seen one carved this well before.
awesome video ! thanks for sharing ! your a master filleter !
Nice job! I cringe how some people take out the Y bones! Thanks for the video!
hands down best method
thanks,,,very well explained...Creator bless...doug
Really good video I will refer to this soon. 👍
Thanks great job very helpful
best pike filetting video , thanks
very nice thank you !
Nice, I can keep some pike now
Although there is an abundant selection of seafood all around me, there is no freshwater fish of the midwestern or northern variety anywhere close to where I live, (with the possible exception of a few meagre frozen offerings at the local supermarket).Therefore, I wouldn't discard much of that Pike if I had my hands on it. The bone laden scraps of flesh, the head, (minus the gills), and the skin would end up as a savory fish soup or stew.That being said, your dexterity at de-boning and filleting are equal to the sword skills of a Samurai warrior.
The master!!!
Just what is the actual fin itself. Usually the fins bones come out with the slab but yes you would have to remove those if they are still connected.
Isnt there bones by where the lower fins are too? Ive seen the 5 step method and they say u gotta cut those out. Thanks.
this is an excellent ybone removal demonstration, but that mans fish table is exactly why i prefer gutting my pike before bringing them to the fillet table.
It’s just for transportation of the fish. Provincial rules.
I still seem to get bones above the asshole area. ?? Thanks for the video
Boom!! 🤘WOOOOO!!!!!
Making me hungry lol 😆
Good video!
Why do you leave that section of skin on the meat?
In Ontario, you have to leave 1 square inch of skin for identification during transportation. I forgot once and was stopped by the MNR. Thankfully, they let me go with a warning. Could have been an expensive few fish! I leave the skin but almost remove it, so there's only about 1/4 of it actually attached. When you go to consume the fillet, you just need to grab the skin and pull it off...
I see, thank you.
The stupid MNR can tell the difference between pike and pickeral meat.
Can you remove y-fronts the same way?
Még az a retkes kesztyű !!!
cool glove
I replaced the glove!!!!
when your a lefty how do you do it?
James G same way, just reverse the method. Carpenters Lodge
It's impossible. There are no lefthanded pike-filleters in existence. It cannot be done my man or god. Leave it be. It will swallow everything you throw at it and leave you with nothing. NOTHING says I!!!
Good video, but get yourself a new glove!
love your video man but your board and work erea is gross
SNOT ROCKET butchery at its finest.
Fill-lay, not Fill-it
Good filleting but my God man clean your area a bit. Never pile your fillets on the table with pike the skin on top of each other with the slime side touching the meat, that is a big no, pile it meat to meat not meat to skin/slime. Why put that slime on the actual meat, no reason for it, that will give it a fishy taste much sooner. Besides that good job.
Boneless in 40 seconds video takes 3 minutes to film....go figure!
Watch the last 40 seconds... Douche canoe
Or you could just throw pike back. They don’t fight hard, they smell terrible, they are slimy/messy, and their taste is nothing special. Trash fish.
Its good in the north in cold water.