I thought I could clean a fish...
 

Pretty fast!

That's about right, timewise. I like the trick with leaving the filet attached to the body. Makes it a lot easier to skin it.

Curious, Why the 3 different knives?

One to cut bone and scales
One for meat
One for skinning

it doesn't play for me...:huh:

me 2

thing is he cuts through the bones around the stomach cavity leaving them on the fillet. I like the trick of leaving the skin attached when skinning, have to remember that.

That is the only way to do it.Then just trim them off with a J-cut.

I guess being it the fish processing business I am not surprised. I am not saying I am at that fast, but I have seen many much faster. Especially in Asia.

His yield does look to be very good, though.

put that guy on unstable footing, 130 degree angle of rocks that are pointing towards the big dipper right in the middle and see how fast he can clean a fish

it takes a "little something extra" to clean a fish well on the rocks while keeping all 10 digits

That's the way I do em'. Yes it does make it easy to skin em'.

That's what I thought at first - like I do it. But on a second run, it looks to me like he's filleting most of the meat off the ribs. The second fillet shows it well.

He's pretty quick, but then again he's not hunched over a 36" cooler on a rocking boat.

I like his method for skinning with multiple passes of the knife, And I've been meaning to get a serrated knife for first and last cut.

Four fish in about 7 minutes. Nice long non-slip stone table. Clean-up time [including filleter].....two hours. Pheeeeew!

click on the link for MAC os and download the clip.

Spence is pretty quick too, but..... oh never mind

That is a cool trick. I also like the smaller knife he uses to seperate the fillet from the carcus.