okay all you lovely people at foodtube
I’m going to show you how to fill it a
whole salmon it applies also to a sea
trout or trout same method I’m using
this knife this is a this is a filling
knife I’m using this because it’s quite
standard I’m going to need some little
tweezers for taking at the pin bones and
I need some scissors the scissors I just
use to remove all of those little fins
get yourself a nice plastic board get
yourself a wet cloth underneath so let’s
talk about how we cut this fish first up
let’s just have a little look so can you
see that natural line behind the fish’s
head we want to follow that with the tip
of our knife I’m going to run that knife
behind the neck like so I’ll then fold
it over and I’ll do exactly the same but
this time I’m going to give it a little
tap and go all the way through we’ve got
a cross-section of the fish here we can
see nice and clearly we’ve got the
Phillip and the spine here and we want
to cut through there so I’m going to put
the tip in and I’m going to do a nice
confident cut through once I get into
that ribs that’s good then I’m going to
turn it around and see can you see that
there’s the backbone going all the way
along the fish here see the dorsal fin
here I want to stay on this side of the
dorsal fin and it’s really important you
do long movements okay even if you get
it wrong better to go long and big
jaggedy bits okay so be confident clean
knife start on top of the spine and I’m
going to run my knife down the length of
the spine and you know where it is
there’s a dorsal fin there and we’re
kind of locked in now keep your hands
out the way all the way down to the tip
of the tail now what I want to show you
it’s a little trick is the bottom is
here and I’m literally going to stick my
knife through to the bottom see it’s
come through and then all I need to do
now is slightly angle the blade into the
spine and if I just do that what I’ll do
is have a nice clean cut and we won’t
waste too much half the fish is take it
off the bone here right so we’ve
revealed the spine and now I’m going to
angle the knife into the ribs and as I’m
doing it I’m just easing it away the
blade is not facing the meat it’s facing
the rib
then it goes quite close to the ribs and
then you get the ribs off like that I’ll
do this other side of salmon stay on the
top of the backbone class the dorsal fin
right up to the spine we’ve hit the
spine there and then we’re going to look
for the bumhole
and we’re going to go straight through
hold the blade down and angle it down
and beautiful we’re going to go up to
the spine once more just rub it against
the rib bones and come out I’ve taken
the ribs off now we’ve got this little
bottom fin here so off with the fin what
I like to do is face it away from me
clean up the angle there I’ll use my
knife and I’ll cut a down the length of
the fish like that this trim you can use
for mooses and bits and pieces like that
but we have got pin bones to deal with
so the pin bones are like the little
ribs if you scrape this fish you’ll see
them and I just simply use a little pair
of tweezers or you could use clean
pliers just to remove those bones it’s
nice to remove that and then there we go
we’ve got our lovely fish right there
when you buy fill it your fish it’s been
touched and bashed around and kind of
exposed more if you want to enjoy the
best of fish you learn to master it
yourself it’s really good fun let me
show you another little technique go to
the end of the fish go down to the skin
and you can actually angle the knife
under the skin and what I want to do is
achieve two things pressing down of the
blade and angling of the blade to the
skin and then do the kind of little –
beautiful gentle action and then we got
that skin that comes off like that so
we’ve removed the skin there see how
close that is almost look right off and
of course once you’ve got a fileted
piece of salmon again cut it into little
scallops there’s another couple of ways
of treating this as well you might want
to slice it into steaks little six outs
you can just do a light little score so
we can season in there and also it looks
pretty this little slice of salmon
gets cooked in a minute time a minute in
a hot pan this is what my wife uses all
the time for the kids very very
beautiful that’s how to fill it a salmon
trout or sea trout you can see down here
a whole bunch of different preparations
that hopefully you’ll find useful and
remember if you want to see any other
talent from food tube cooking beautiful
fish dishes then check them out down
here and if you liked it liked it if you
want to comment comment and of course
please share it on your social media so
your friends know how to fill it of fish
and you never know they might cook it
for you bye guys
I’m going to show you how to fill it a
whole salmon it applies also to a sea
trout or trout same method I’m using
this knife this is a this is a filling
knife I’m using this because it’s quite
standard I’m going to need some little
tweezers for taking at the pin bones and
I need some scissors the scissors I just
use to remove all of those little fins
get yourself a nice plastic board get
yourself a wet cloth underneath so let’s
talk about how we cut this fish first up
let’s just have a little look so can you
see that natural line behind the fish’s
head we want to follow that with the tip
of our knife I’m going to run that knife
behind the neck like so I’ll then fold
it over and I’ll do exactly the same but
this time I’m going to give it a little
tap and go all the way through we’ve got
a cross-section of the fish here we can
see nice and clearly we’ve got the
Phillip and the spine here and we want
to cut through there so I’m going to put
the tip in and I’m going to do a nice
confident cut through once I get into
that ribs that’s good then I’m going to
turn it around and see can you see that
there’s the backbone going all the way
along the fish here see the dorsal fin
here I want to stay on this side of the
dorsal fin and it’s really important you
do long movements okay even if you get
it wrong better to go long and big
jaggedy bits okay so be confident clean
knife start on top of the spine and I’m
going to run my knife down the length of
the spine and you know where it is
there’s a dorsal fin there and we’re
kind of locked in now keep your hands
out the way all the way down to the tip
of the tail now what I want to show you
it’s a little trick is the bottom is
here and I’m literally going to stick my
knife through to the bottom see it’s
come through and then all I need to do
now is slightly angle the blade into the
spine and if I just do that what I’ll do
is have a nice clean cut and we won’t
waste too much half the fish is take it
off the bone here right so we’ve
revealed the spine and now I’m going to
angle the knife into the ribs and as I’m
doing it I’m just easing it away the
blade is not facing the meat it’s facing
the rib
then it goes quite close to the ribs and
then you get the ribs off like that I’ll
do this other side of salmon stay on the
top of the backbone class the dorsal fin
right up to the spine we’ve hit the
spine there and then we’re going to look
for the bumhole
and we’re going to go straight through
hold the blade down and angle it down
and beautiful we’re going to go up to
the spine once more just rub it against
the rib bones and come out I’ve taken
the ribs off now we’ve got this little
bottom fin here so off with the fin what
I like to do is face it away from me
clean up the angle there I’ll use my
knife and I’ll cut a down the length of
the fish like that this trim you can use
for mooses and bits and pieces like that
but we have got pin bones to deal with
so the pin bones are like the little
ribs if you scrape this fish you’ll see
them and I just simply use a little pair
of tweezers or you could use clean
pliers just to remove those bones it’s
nice to remove that and then there we go
we’ve got our lovely fish right there
when you buy fill it your fish it’s been
touched and bashed around and kind of
exposed more if you want to enjoy the
best of fish you learn to master it
yourself it’s really good fun let me
show you another little technique go to
the end of the fish go down to the skin
and you can actually angle the knife
under the skin and what I want to do is
achieve two things pressing down of the
blade and angling of the blade to the
skin and then do the kind of little –
beautiful gentle action and then we got
that skin that comes off like that so
we’ve removed the skin there see how
close that is almost look right off and
of course once you’ve got a fileted
piece of salmon again cut it into little
scallops there’s another couple of ways
of treating this as well you might want
to slice it into steaks little six outs
you can just do a light little score so
we can season in there and also it looks
pretty this little slice of salmon
gets cooked in a minute time a minute in
a hot pan this is what my wife uses all
the time for the kids very very
beautiful that’s how to fill it a salmon
trout or sea trout you can see down here
a whole bunch of different preparations
that hopefully you’ll find useful and
remember if you want to see any other
talent from food tube cooking beautiful
fish dishes then check them out down
here and if you liked it liked it if you
want to comment comment and of course
please share it on your social media so
your friends know how to fill it of fish
and you never know they might cook it
for you bye guys
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