Redfish fillet technique
 

I think everybody has seen this video on YouTube. The dude from Cocodrie has mad skills, no doubt about that. I almost got this technique down, although not as fast. However, I'm still at a loss on how he makes his initial cut at the head with that little tiny blade. Has anyone here ever watched him in depth? How does he make that first cut with a plain edged knife?

I fish there all the time. Clean my own fish and have had him show me a few times but I cant get it. I guess when you clean a few thousand a summer you get it right.

guy has mad skills but I just hate to see good ribs wasted like that, most people don't eat em but that's a lot of good rib meat thrown away on each fish. I always save mine and cook them separate for bone-in fried fish. after its cooked it takes 2 seconds to pull the bones out and you have a nice hand sized fillet left

Price, is using a plain edge knife? Is it sheer force that he is using to start the first cut?

Yes he uses a wore out dexter straight edge. And he does use force and a lot of experience. Experience is the key. He cleans for the charter boats that come in with limits every day.

Can you get some better video? I'd love to incorporate this technique in my skill set.

Redfish fillet technique
 

If you go to cocodrie marina he is there at his own cleaning station almost every day. Some days all day!! I don't have anymore video. You should see him blast through trout! He uses an electric knife for that.

I wish that someone would teach the guides how to clean flounder.
You can make a meal from what they throw away.
If you are going to use an electric fillet knife on a flounder it is not a speed contest.
Just my rant, on your thread, sorry.

Re
 

:eek::eek:

Yep! I do the same thing. You are correct, lots of great tasting meat on them ribs!

I use a separate technique for when I'm maximizing my return on the meat but right now for the smaller reds I'm happy if I can get this one down.