50 People Try to Fillet a Fish

In this episode of 'Basic Skills Challenge', 50 people try to fillet a fish. Some don't even know what 'fillet' means. Some try not to vomit. Others go right for cutting off the head. One actually broke the cutting board. One person blamed the fish for their difficulties in fileting. Amongst the madness, Robert Ramsey, the Culinary Chef Instructor at the Institute of Culinary Education, demonstrates how to remove the bones from a fish.

Released on 7/26/2018

Transcript

00:03
Y'all are joking.
00:05
(dramatic orchestral music)
00:09
Ooh whoa, okay.
00:10
I'm not sure what I'm supposed to do with this.
00:14
I have no idea what filet means.
00:16
Well first you gotta take a look at it.
00:19
Oh my god.
00:21
Oh dude.
00:23
Has anyone vomited yet?
00:25
(laughs loudly)
00:28
Oh my god. (laughs)
00:29
Oh, it's got it's eyes on!
00:31
Let's cut the head off.
00:32
I'll use this.
00:34
(dramatic orchestral music)
00:36
Oh god.
00:37
Oh god, that's not working.
00:39
I think I need a sharper knife.
00:42
Okay, here I go.
00:43
(dramatic orchestral music)
00:45
Alright.
00:46
(dramatic orchestral music)
00:53
Oh shoot!
00:54
(shudders)
00:54
Oh.
00:55
(screams)
00:58
Oh my gosh, I broke your guys' cutting board.
01:01
I am so sorry.
01:02
(laughing)
01:03
So.
01:04
I need to get the bones out somehow.
01:09
Oh.
01:10
Hmm, just tried to cut into the bottom of the fish
01:13
and nothing moved.
01:14
This fish is resilient.
01:16
This is just stabbing me at this point.
01:17
I'm supposed to be like stabbing it.
01:20
I have no idea what I'm doing right now.
01:22
Stupid fish.
01:24
I would really love to know how to do this
01:26
as opposed to the method I'm currently utilizing. (laughs)
01:30
Okay.
01:31
I have fileted a fish before.
01:32
Let's see how we do.
01:34
First I cut off the head of the fish.
01:36
(dramatic orchestral music)
01:39
Okay cut the tail off.
01:42
There we go.
01:43
Cut the fish open.
01:47
Take your fileting knife.
01:48
Go with the bone.
01:51
On one side of the spine.
01:53
(dramatic orchestral music)
02:03
And voila, I think we're fileted here.
02:05
There's all kinds of goo coming out.
02:07
Oh it's blood, look.
02:09
Its body feels weird.
02:10
I can feel its bone.
02:11
I don't know, it's just, I can't filet.
02:14
(dramatic orchestral music)
02:18
So for fileting a round fish here,
02:20
there's a couple different ways to do this.
02:22
The first way here,
02:22
we're just going to come right behind the gill plate
02:25
and we're going to make one cut straight down
02:28
until we hit the spine.
02:30
Make a small cut right at the tail
02:32
and I'm just gonna connect the dots
02:34
from this cut to this cut, using the fin on the top
02:37
as a guide for where I'm working.
02:40
I'm not going deep here, I'm just using the tip of the blade
02:43
just to open this guy up
02:44
to allow me to see where it is that I'm working, okay?
02:48
Now we have two options.
02:50
What we can do is work our way down from the top of the fish
02:53
or we can do the other option
02:54
where we start here at the front,
02:56
we come in with the knife sideways,
02:57
making sure that we use that guide
03:00
to determine where our knife comes
03:02
and then in this particular method what we're gonna do
03:04
is just simply crack straight through the bones.
03:06
These are the fish's rib bones
03:08
and they're generally fairly delicate,
03:11
so it's really easy to crack right through those bones.
03:13
You're gonna end up
03:14
with all of your ribs right here in the fish.
03:18
What we need to do is then
03:19
remove the rib section of the filet.
03:21
I'm gonna take my knife
03:22
and I'm just gonna come down at an angle.
03:24
I want my knife resting against the ribs of the fish
03:28
and here's the rib section here where the belly was.
03:31
I'm gonna remove that
03:32
and then this is my completed round fish filet.
03:36
On the second filet what we're gonna do is the other method
03:38
for how to remove the fish.
03:39
You're gonna make a diagonal cut
03:41
coming from the top of the head and then just making sure
03:43
that you land behind the pectoral fin.
03:46
And again here, make my cut.
03:49
Just like the other method I'm gonna connect the dots
03:51
from where I made my first cut
03:53
to where I make my second cut.
03:55
I'm not going deep.
03:56
This is my guide for making my cut.
04:00
Okay now, unlike the first method what we're gonna do here
04:02
is go ahead and come down from the top of the fish
04:04
and we're gonna make long sweeping gentle cuts.
04:09
If you can hear that, we wanna hear the knife
04:12
clicking against the ribs.
04:14
That's a good indicator that I'm right on the spine
04:16
and that I'm not gonna lose any flesh
04:18
left behind in the fileting process.
04:21
So as I'm working in the back,
04:23
what I can do is go ahead and come all the way through
04:25
working towards the front of the fish.
04:27
What I wanna do is just open this guy up,
04:29
lifting the filet back, leaving all the bones behind.
04:34
And we have our second filet, which matches the first one,
04:38
but is done with the second method
04:40
leaving all the rib cage fully attached to the fish.
04:43
(dramatic orchestral music)
04:47
There you go.
04:48
(dramatic orchestral music)
04:54
I still feel bones, so don't eat this whole
04:55
'cause you gonna die.
04:57
You gonna die, definitely.
04:59
(dramatic orchestral music)