Removing Grouper Fillets

Video Transcript

"In this clip now, we?re going to take the filets off the fish. Okay? I've already filleted each side. You make an incision just behind the gill plate, right here on the hard part of the side of the head. Right behind the gill plate and this fin here, there's a little notch you can push in. You're going to cut down toward the belly, trying to leave as much filet on the filet, and not in the throat, as you can. Start back in the other direction and you try to get up way up into the head. This is what a good fish cutter will get a good yield. A lot of people don't cut up into the head. They'll saw it straight off and you'll lose about a percentage point or two in your yield. Now, what I'm going to do is I'm going cut over; I'm going to break through the pin bones with my knife. I'm going to pull the filet back and break through the pin bones with my knife and cut over the ribcage. This way, I'm leaving the ribcage actually on the fish, on the backbone, and not on my filet. And then we do the same to the other side. And it's filleted."