How To Clean Red Snapper or Mutton Snapper

This is How To Fillet, Skin, Pin Bone, and Portion Larger Red Snapper and Mutton Snapper

This is an Advanced Technique that does require some skills with a knife but once you have the basics down then you can move on to speeding up your fish filleting and getting smoother faster cuts. Saving tons of time cleaning fish and MORE Time Fishing! Please hit the Like and Subscribe
Don’t forget to leave a comment of what you think, what you knife fillet your fish with, or a fish you'd like us to fillet!

Video of How I Fillet in this video using a grouper as a demo and spending more time explaining the way I clean the fish

Visit our other pages!
Website: [ Ссылка ]
Instagram:[ Ссылка ]
[ Ссылка ]
Facebook: [ Ссылка ]

Dexter Russel Knives
The Dexter SG131-6B 6" curved boning knife
[ Ссылка ]

The Dexter SG133-9 9" narrow fillet knife
[ Ссылка ]

Dexter's cut resistant glove ASTM 1790-97
[ Ссылка ]






Hey guys Chris with Aquaculture Outfitters just showing you how we like to fillet our larger mutton snapper or red snapper or any other snapper. If you haven't seen my other videos check them out where I go into more detail about this style of filleting.

I'll have the links to everything I'm talking about in the description below including the knives I use and cutting gloves. The problem with larger snapper is getting under the scales. that's why I like to start by sticking the point of my knife in the midbody of the fish then going towards the belly. Once that cut is made then I can go from that same cut to the top of the head to make sure I get all the meat.

Next, I start at the base of the tail making a slice all the way across. I find the top of the spine. Then I ride up along the backbones and continue to try and keep my knife touching the spin as long as I can. At first, you may not be able to do this because you will risk losing a lot of meat if you make a mistake but after a while, you will trust your knife and know how deep you can go. Start slow and then work speed into it after you can get all the meat every time.

I always make a small cut at the top of the backbone to release the meat and giving me better access to the bottom side of the fillet. Once I make that cut I go right down below the rib cage release the tail section most of the way if not all the way. Last part of the filleting part is popping the pin bones. I make a cut right above the pin bones over the top of the backbone then my next cut is just to cut the pin bones. I found that when I hold tension on the fillet like I'm doing here that it is a little easier to cut through them. Its kinda like when you pull a line tight before you cut it. Now remember I'm not cutting the rib cage only the small bones that go from the skin to the rib bones. Next, I hold the fillet up and slide my knife over the ribs and belly section and make a final cut along the bottom of the fillet to make sure I cut all the way through.

свернуть