00:00You caught a fish, now what? The first thing you want to do is take the guts out. That is
00:04the first
00:04place that bacteria and any rot is going to happen into your fish. Find the belly of your fish. You
00:09take your knife and start just underneath the gill. Poke it in. You'll feel it break the membrane and
00:14you're just going to pull it back about halfway down the fish. You don't want to go too deep
00:17because you're trying not to tear up all those organs and have the goo fall out inside of the
00:21fish. Next, your fish normally come with scales. Find a knife that maybe you are not super, super
00:27attached to. You're just running it against the grain of the fish. This can be kind of a messy job
00:33that you can either do outside or again try to do it in your sink. This is totally up to
00:37you, but most
00:38fish that you're going to be eating, especially things coming from the Gulf, are going to have a
00:41dorsal fin like this. To make cutting this easier, we're just going to give them a little haircut. As
00:46well, you can either leave these fins on or take them off. They don't do anything for flavor, so I'm
00:51going to take this one off. Next, we're going to find the very back of the collar of the fish
00:55behind
00:55this fin right here. So starting at the top, I'm going to make one complete slice all the way down.
01:02You're not going through the bone. You're just letting it stop at that point. That's telling you
01:07that's as far as the meat goes on this filet. Next, I'm going to turn it to face away from
01:11me. I'm going
01:11to make an incision just along the backbone. I'm just going to drag a little bit at a time and
01:16take it
01:16to the very, very end. At this point right here, I'm just going to get back to the start and
01:22we're just
01:22going to go a little bit deeper. We've gotten to the end of this. I'll shove my knife like this
01:26right along the belly and then cut here. All of this right here can be removed. At this point right
01:32now, you can feel if there's any bones left in here. We've got pin bones that run down this ridge
01:37right here. You can remove these now or you can wait until you cook them to pull them out. When
01:42you
01:43can learn how to do this yourself, you're guaranteeing that you're getting all of the fish, like all the
01:48meat off of these bones. Anything that's left over, you're going to be able to use for lots of
01:52different other uses. Remember, always make fish stock with what you have left over.
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