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Over the years, I would have filleted a couple of fish and the things I noticed which may help others are:
1. The fish he is filleting are perflecty flat....so many times I see fish not stored properly ....bent fish are harder to fillet.
2. The temperature of the fish also makes a difference....to an extent, the colder the better, both for eating qualities and ease of filleting.
3. He doesnt remove the flesh from the fish until both sides have been cut......this is a huge tip, particularly for larger fish. By leaving the flesh on, it keeps the spine of the fish straight, making the cuttting slice a lot easier.
4. With smaller fish like whiting, be careful when breaking the neck of the fish....if you mangle the fish whilst breaking the neck, it makes it harder to fillet.
I am not a fan of running the knife through the gut area, I prefer to go over the rib cage...
Also, I wonder if that is salt water or fresh water they are running?
I have a mate, and a few on here may know him, he is a butcher by trade, and to watch him fillet fish is to be in awe of a true pro in action. Mind you he seems to fillet a lot faster with many rumbos under his belt...though it make those watching fear for his limbs...especially when filleting something like a big pelagic like a spaniard, hoo or marlin. I guess the diference is...these guys fillet for a living...where as I dont catch many fish so I make sure i get every scrap of flesh of the fish i do catch...and my knives will never be as sharp as theirs (though mine are pretty sharp....taught by an uncle who was a butcher).
I bet they skin them in about 10 seconds too.....I was told that skinning is better done with a blunt knife......any truth in that?
the only problem with the pulling the skin off treatment, (it is easy by the way) is the amount of blood left on the flesh, by skinning with a knife, you tend to cut off most of the blood, on fish like Dollies, the blood is very strong tasting, my mate skins Flathead by making a small nick near the tail on both sides and grabs each bit, with the fish kind of dangling, he just gives it a pull each side and the skin just peels off!, but I like to leave my Flathead skin on.
Gday,
I like a pastry knife for skinning. It has no edge really, just a 90' cut. They look like the knife the guy is using in the Tuna Carking vid, only it looks like he has put a nice sharp edge on his.
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