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Filleting perch 45-second Method

May 10, 2020
Hello friends, I'm in my basement in my black ninja suit. I wanted to show you how I fall into a hanger. A lot of people think you have a flat finish, it has to be as big as your boot and they're great, but there are a lot of eaters on smaller fish, I mean, these guys are actually, you know, it's an 8 inch

perch

on It's actually the size of most pertz, not all of them are monsters, we all love jumping on YouTube and watching the slope. but if you only reach for those you will be disappointed many days, if you throw away all the 8 inch fish you will end up eating a lot more fish fingers from the supermarket.
filleting perch 45 second method
The more you fish in the lake, the more you may acquire some of the contaminants found in that lake. These fish are actually some of the healthiest and most delicious, and if you can learn to cut them cleanly, effectively, and quickly, you will be able to do it. If you enjoy many more fish dinners, you may feel more productive. I think that might be our first casualty when you go fishing, so basically what we're looking to do when you fillet a

perch

is remove the bones. I removed the skin and the head from the fish, this one that I just caught you can see that there really is nothing left on that fish that you want to eat and I will show you the trick for that, there are many ways to fillet perch, no one is that good. much better than another I almost always use two knives when

filleting

perch one for cutting the head another for boning and peeling you can buy any

filleting

knife you want as long as it is a four inch Rapala filleting knife.
filleting perch 45 second method

More Interesting Facts About,

filleting perch 45 second method...

I really think it's by far the best knife, the little Cinzia sharpener they give you is actually a pretty effective tool, and these knives work. I mean, this is what I cut my deer with, it's really effective, what I found is that it will keep your blade sharp. or more if you cut off the head with a serrated blade or any other blade, but if you can get one with a serrated blade, it will gut and cut through the bone a little better. This fillet knife has a bit of serration to it. section so the first thing I do when I fillet my fish is I'm greedy I want every piece of meat I can I've thrown out my fingers to catch this little bug so I don't want to throw away any meat so you I'm going to cut at an angle as close as possible forward possible down here there's junk up here towards the head there's still some good fillets so I'm going to start at an angle up here because I've got that nice serrated blade that I can basically cut through.
filleting perch 45 second method
Now this is what I don't know. I don't know if I've actually seen this before, but this is what I do. I take his head off mainly because that gives me a point to start with my sword and I follow him down. Nice sharp blade. I insert it. It takes me a little while to feel it, but I'm following the line of the spine and as soon as I get it, I cut to here. I passed the ribcage. Now I'm going to go through. and to the tail I passed the rib cage. I'm going to move to the table now.
filleting perch 45 second method
Basically, I'm basically going to skin it over the ribs with two hits with the knife and then you can open it now. I lay it flat on the table, the beauty of these knives is that they are flexible so when I push down the knife will lie flat on flat and I just give it a little nip and nick and that's a perfect clean. Filleting the back is even easier because now you can watch the blade, you can see it as it goes exactly where it goes, just above the spine, above the ribcage and along that top line, I took it all the way up to the handle, I turn the fish over. through the skin on the top, then I hit, I just pull the ribcage and slide it towards the tail and two weeks with the knife to start and I tear it off, now there you go and no, there's a little bit of meat on top this ribcage don't go after it, there's actually a little bit of hair bone there and there's just not enough meat to bother you with, but look at that, I mean, there's nothing left that you can take that's 9 or 10 inches. perch and cut it less cleanly and get the same amount of fillet as that type of

method

of cutting the fish, so now the same thing I have this thing open, a lot of people leave the skin.
I do not love it. to bread and fry these things, so I'm pushing down really hard. I just removed a clean fly from there. There's no meat left on that skin and there's no meat left on that carcass and the heads aren't as delicious, so I'm going to show you that with a little bit faster movement, when I really add it, I can hit this. I can do it, fish in about 40 to 48

second

s, you kind of develop muscle memory that you don't plan. do some speed the first time you do it just learn to practice doing it right and then learn to do it fast perfect practice does the perfect job so i just changed that clean thing down slide the knife clean foot look at my blade on the other side I'm following that top I go out through the skin I get to the end of the ribcage I hit I go out to the tail two licks with a knife to start and then I tear there's the clean carcass that falls into the bucket for the Coyotes when you record so many The bald eagles began to fly in the area where we were leaving them.
There is the fillet. There is a clean fish. I will make one more if you are interested. My name is Roger. Welcome Roger from Rogers. Platform fish. I've made a few more videos on how we do it here in the Northern Adirondacks and is there any way I can help you. Send me an email. Let me know what I can do if you are interested in more videos like this please. subscribe, I'm going to do more instructions and more details on why perch bite and there are a ton of products on my website too. Rogers rigs, don't worry, no, I'm not just trying to sell everything I'm trying. to show you the things we use that work the sizes the colors that seem to work best thanks for watching

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