so we just got back to the condo and got a nice black thing these are Dorado or mahi-mahi dolphin fish we got a mutton snapper another month of snapper lane and a mangrove I'm going to fly them up and reading some kind of fresh fish for dinner tonight I can't do that a nice day huh good fishing buddy caught a big old sailfish and who we gonna jump yeah baby come on come on come on the dead crazy sailfish what a great day didn't leave till about ten o'clock this morning how big you think that is Rob look at that I just took that hook barb out of it right there broken hug yeah he's not that big he's like 45 50 pound selfish but if he's ready to go watch it hey we got alright so right off the bat we're gonna play this nice throttle come around here cut up into their head because they got a lot of meat up in their head there follow it around there you go follow that dorsal fin all the way down just like that all the way gently just follow that backbone good when you get to the backbone just barely cut the top of it because it's a very raised up spine then go down the other side good just like that get here to the ribcage cut through the pin bones get all that meat don't cut through the ribcage but then you'll just have to deal with that good there's one fillet let's set this down here turning over I mean oh I'm over and we're gonna do the same thing you can peel the skin off of these tirado but I like to cut it because it it makes a lot better I'm actually using a silver stag fillet knife they make the knife that I clean everything with and I saw this on their website and ordered it does a great job nice stiff blade this tip blades needs for big fish like yeah real good what I'm doing right now is I'm cutting out the center line it's all it's a red blood line some people may eat it I don't okay there you go that's off just one that's a full gallon that's probably six pound bag of fish alright so now we're going to clean the tuna before we typically refer these two is we just call them footballs it's a little black fin but let me tell you something they make phenomenal phenomenal I make like a tuna spring roll well last time we just Adam with sesame seeds down yeah I'm gonna make I'm gonna make a UH okay spring roll but last time that's what you did right this last time I just cooked look at that nice boy my favorite line is the top line that's the bottom line that's the top line just like that look I myself can put a little piece of skin nice we'll go so delicate so nice and tender another beautiful piece of meat what's all that slimy stuff on them one it just looks more different one good thing about having a nice steel blade is that they stay sharp and they're not flimsy and they're not funny I don't like flimsy blades so see you like wow that's a mutton snap that's a mutton snapper nice fish about a four pounder for a small fish it's nice to have a flimsier blade right yeah bend it with the fish yeah there's that bit I don't know some people like flimsy blades I particularly don't like flimsy nice fillet follow that backbone take your thumb just gently lift up on this and just feel the pointed up blade follow this the backbone right down just like that come up here cut through the pin bones follow the back follow the brig cage there's your fillet now I could make yeah or there's your filleted snapper I could make soup out of them but crash one got a feed crab okay so when you're when you're skinning a snapper same thing you're gonna sort of a combination push-pull you're gonna gently push with the knife and pull with the skin you're not like trying to solve through it tell them you don't want your hand to go way far away from you yeah yeah you don't want this out here guys you have no leverage keep it right here working now you're playing a snapper they'll always have a set of pin bones right there good good that's a filleted mutton snapper mmm mmm good all right oh it was snook blasting the bait under the dock car sighs new mini doesn't