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    What is the best technique for filleting a fish?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the best technique for filleting a fish?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the best technique for filleting a fish?),it will help you,my kids.



Answers:
my dad always chops off the head, then grabs the tail and runs the knife from the tail to the missing head part while holding the tail, flips that section over and slides the knife between the meat and the skin. Then flips the fish over and does the other side.

Then he soaks the meat in saltwater.

But thats for the little fish. He caught this big old catfish today that I have no clue what he was gonna do with.

Other Answers:
a good knife

http://busycooks.about.com/cs/cookingmethods/ht/filletfish.htm butter and fresh salsa it is magnifico
Source(s):
did self

use a spoon to remove the scales and then use a "gut hook" knife to clean it

It depends on what kind of fish. Different fish have different bones and such. For example with Northerns they have the "Y bone" that has to be removed others don't. With any fish though you wanna get the most meat possible so the closer you cut to the skin the better.
Source(s):
Many years of fishing in Canada

The electric knife is your best bet.
Lay the fish on it's side...........saw into the "neck" area and let the knife cut next to the ribs all the way to the tail.........now flip........

oh, hell, bring the fish over here and let me SHOW YOU...
and then I'll show you how to cook it, too!

Crappie and Cat are the best --- but I take every legal sand bass I can catch!

Cut straight in perpendicular to the legnth of the fish right behind it's ...ear? (small side fin behind the gills) Then turn knife to run legnthwise right along the backbone and ribcage straight all the way to the tail. Do this on both sides and when you are done you will have a contact carcass to toss. The head, bones, and ribcage with guts stay all together (less mess) and you have two sides of solid mostly boneless (if you do it right) meat. Lots of practice on salmon here!! yes a very good knife..make you be able to cut closer and keep most of the bones out

hard to say
cut deep behind head then poke blade thru slicing down toward ribs cut it till blade hits ribs then bounce (slice) untill you are past the ribs it will go all the way thru fish then just slice the rest of meat off. You now have filet no bone unles its a pike flip it over so skin scales are down then with one finger hold at tail and cut meat off skin
takes practice Make sure you have a boning knife. To get the bones out.



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