To clean and fillet the trout, you first need to eviscerate it: use the scissors to cut the belly and proceed straight up under the head, then use your hands to gather the innards and remove them.

Once the fillet is freed from the bones, lay it skin side down in a clean pan.Without turning the fish over, insert the blade just underneath the backbone. Lay a hand flat on top of the bone structure ...

Northern pike are known as a tricky fish to fillet boneless due to the high amount of y bones. Today I show you the best way to clean a pike, resulting in 5 beautiful boneless fillets. Bigger fish are ...