Cleaning a Redfish
By Ron Brooks, About.com Guide
Starting the Filet Cut
Starting the cut that will make the first filet
Photo by Ron Brooks
After cutting down to the backbone, turn the knife toward the tail and begin cutting down and alongside the backbone. Several heavy rib cage bones will have to be cut at first. The the meat is cut away from the backbone down to the tail.
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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