Thread: Filleting for recovery

Thats pretty similar to what I do ,hate to waste any of it.Guys I give my heads n frames to complain my fillet knife is too sharp .
The guy down the road won't complain . Only difference I can see ,I leave the belly flap & bones on the fillet & remove the wings with that attached(my work lunches) & always leave the skin on.Keeps the fish a bit more moist when cooked. Not 100% boneless but I don't like to waste fresh fish.A long tapered blade is the go for filleting ,I use a kitchen knife I modified on the grinder to get the right shape.Bit like a long boning knife.