How to Fillet: Gurnard - Techniques and Tips by Knifetechnz

To see our latest New Fish Filleting Series and to support our products, go to https://www.knifetechnz.co.nz.
Knifetechnz are one of New Zealand's leading independent online distributor and manufacturer of Knife Products, Sharpeners, Fish Filleting Videos and more.
Filleting fish can be a daunting task for the first time. What ever technique you learn or don’t learn, could stay with you for a lifetime of bad habits which are harder to break. I remember what it was like being given a lamb to cut up for the first time and not knowing where to start, unfortunately the results are obvious when you’ve finished hacking.

As a commercial filleter, we were always reminded about meeting fish recoveries/yields (36 – 41 % is a range for skin on) and not leaving flesh on the bone, any lower than this and higher products losses are achieved. In the commercial industry, many fish are used for a multiple of products for human consumption such as heads, roe, livers, fish frames for stock etc. with another range of products such as oils, powders, stock feed, pharmaceuticals, fish baits etc., with 100% of the fish being used.

After watching a few good fisherman hack their way through a number of fish for a meal, it daunted on me that most people wouldn't have the opportunity to see what it would be like in a commercial environment, this is where I decided to put some of my commercial skills into creating a video that would help with some of the many tips and techniques used to navigate a knife around the frame of a fish, these videos provide the opportunity to see some areas of expertise you may not get to see every day.

To see other Video's on How to Fillet, go to our Vimeo channel: https://vimeo.com/home/myvideos