How do I properly clean and fillet the fish I catch?

Well bud, you're in luck. I might not be a pro fisherman, but I've had my fair share of cleaning and filleting! You're gonna need a good sharp fillet knife, and I'd definitely recommend getting a pair of fishing pliers, too.

First off, you're gonna want to descale the fish. This can be done with either the back of your knife or a fish scaler but remember to do this under running water to make it less messy.

Next, we're gonna gut the fish. Insert your knife into the belly, make a cut from the tail to the head. Be careful not to cut too deep, you don't want to puncture any of the inside stuff! Once you've done that, get your fingers in there, and pull everything out.

Now to filleting. Lay the fish on one side, knife at a 45-degree angle, and slice from the tail end to the head. Stay close to the backbone, use long, steady strokes and keep the blade flat to avoid gouging the meat.

Wow, this got a bit longer than I thought! But anyway, hope this helps and let us know how it goes, mate!

P.S. practice makes perfect! Don't get discouraged if the first few don't turn out quite right. Keep at it!

Totally agree with you there! The right tools really make the job easier. A good newbie tip is to save the bones and head, they make a fantastic fish stock. Anyway, I'm keen to hear how your next filleting session goes. Cheers!

Hmm, sounds good in theory, but you sure this works every time? I've had some not-so-great experiences with filleting in the past. Anyway, I'll give it a shot.

Indeed, filleting can be tricky. If you're still struggling, here's a thought – have you considered attending a short cooking course for it? Some fishing stores or even online platforms hold workshops which could equip you with the right techniques. I realize it may sound like a bit much but it can help avoid wasting any part of the fish and you may even learn a thing or two about cooking it, which always comes handy! Keep us posted on your progress!

Hey, no need to stress. Every master was once an apprentice. Just take it fish by fish, you'll get the hang of it!

Sounds a bit more complicated than it needs to be, doesn't it? Can it really be that hard?

Gotta say, it sounds like there's a steep learning curve with this stuff. Not sure if all the hassle is worth it.

You've been given some fantastic advice! I recently started filleting fish too and what helped me was watching plenty of online tutorials. They really break down the process, step by step. Don't worry if you don't get it right immediately, it definitely takes some time. But hey, the reward of a delicious self-caught fillet at the end is very much worth the effort! Good luck!

Hey, I totally understand why it may seem daunting at first. But remember, every skill takes time to master. The key here is patience and practice. Quite honestly, there's no one-size-fits-all approach to filleting: the method may vary depending on the type of fish you've caught. Some people even find filleting to be quite therapeutic once they get the hang of it! So, hang in there buddy, you've definitely got this. It's all part of the exciting world of fishing, eh? And I mean, once you've nailed it - the satisfaction of searing that perfectly filleted fish on a BBQ... priceless!

Hey, keep at it! It's a skill, it's gonna take a minute to get it down pat. You'll be slicing and dicing like a pro in no time. Keep us posted with your progress!

For sure, just stick with it. Like anything, it gets easier the more you do it. You got this!

Some excellent pointers have been laid out. It's true, the type of fish can influence the technique you might want to use. Perhaps it could be helpful to identify the specific species you're handling next time, as the texture and bone structure can vary greatly, which in turn can affect the filleting process. Stay curious, experiment, and don't hesitate to ask for tips on handling different varieties! After all, that's part of the fun of fishing, isn't it?

Has anyone tried any specialized tools besides the standard fillet knife? What about those electric fillet knives, are they any good or just a gimmick?