Since I posted the hugely popular 'How to fillet a gurnard' series the offers have flooded in and I have made another foray into the world of mega stardom and fish butchery.

This is how I fillet a snapper....

Nice Smudge.

I do it the same way, except I skin before cutting out the bones in he middle of the fillet

Good work Smudge, very useful. Very little waste on your fillets. 

Lethal wrote: great Smudge... Bushie how about one of you ripping the guts out with your teeth mate....

I'm soft now, just use my hands. But that's a great way to gut and gill a fish

Nice work. I missed the hugely popluar how to fillet a gurnard series. Is there a link?

Yeah Ahab the cheek meat is good stuff too but on small fish like those little snapper it's a fair effort for very little meat, we get as much as we can off the larger fish and if we dont give the frames away we sometimes use them where we can too. The chooks get a frame everytime as well.

Sounds like a good staightforward recipe, cheers

Great vid smudge. I've always followed the 'experts' advice in not washing the fillets in fresh water, but as you say it washes away the scales and other stuff. I always find scales are a pain, especially when you are eating a cooked fillet and bite into a scale or three, but when I have scaled the fish before filleting to avoid this nasty occurrence the fish does not fillet as easily as when the scales are left on. Thanks again.

if you can remember, take a bucket of seawater home for washing fillets or in lieu of that just make up a bowl with a couple of table spoons of table salt and tap water, works a treat

Usually I gut my fish, then fillet them later on, or a few days later
The last few days, they were not gutted. I filleted them about 2-3hrs after catching them.... blood everywhere along the full length of the fillets. It happened with 4 fish like this (all iki spiked first)

Good video as well, especially like the non flex heavy bladed knife