Cleaning a Redfish
By Ron Brooks, About.com Guide
Continuing the Skinning Cut
Continuing to skin the filet from the first side
Photo by Ron Brooks
While holding the skin with one hand, continue running your knife in a sawing motion under the meat of the filet. The meat will separate and leave a very nice filet. To cut out the rib cage bones for a boneless filet, first find them with your fingers. They will run from the middle of the filet down and through the stomach portion. Place your knife along the edge of the bone line and cut this portion off the filet.
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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