Backyard Aquaponics
A place to discuss aquaponics

Nice work ian,

I fillet a fish slightly different by filleting down to the tail leaving a little bit of skin attached then i flip the fillet over and skin using the body of the fish to hold onto the fillet

No Bullwinkle, it's still attached! it was just folded under to get a good grip on the skin.
The thin bladed knives are definitely the best for the job, I suppose that's why they are called a 'filleting' knife , and yes they need to be very, very sharp.
Next time you do your dressing, start with the "harder" side of the fish first, then flip over to the favorite side, you may find it easier because of the extra flesh remaining on the frame first up, if you get my drift?

Hey Matty, yeah that works well also. Especially for Reef fish that have a more "slippery" skin with large scales (i.e. Parrot fish and Coral trout etc.) I just forget when I'm going ahead full steam!
The way you mentioned comes in very handy for longer fillets as well, like Whiting and Flathead, but the freshwater fish I am dealing with, usually behave for me. Even those slippery little suckers like Trout and Eel.

Cheers; IanK.

LOL....his finger nail is pushed into skin to hold it

Great work Ian, I find this method the easiest (except when OBO's trout flicked its tail one morning and I stuck the filleting knife through my thumb and nail to the bone )

one of my favorite fish prep vid's (also happens to be my favorite tasting fish!)
http://www.youtube.com/watch?v=pjTlFwQb ... re=related

Yeah, I can see that might help.

Thanks.

(and I did check the other photos before posting to make sure you did have that joint