Cleaning a Redfish
By Ron Brooks, About.com
Make a cut with a sharp knife from behind the gills down to the stomach portion of the fish. This cut should go to but not through the backbone.
Prev
- Initial Cut
- Starting the Filet Cut
- Continuing the Cut of the First Side of the Fish
- Starting the Skinning Cut
- Continuing the Skinning Cut
- Finished Filet Cut on Side One
- Beginning Side Two
- Finishing Side Two
- Side Two Skinning Cut
- Finishing the Skinning on Side Two
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