hey guys I'm gonna do a video on how I like to flay cropping I do have a video on how to clean brim or whole brim out basically scale and my phone I had one cropper that I do not so thought this be a good time to do this it's really easy it's not hard to do and you know once you get the hang of it you just kind of breeze right through it but you know I'm going to show you how I like to flay them and everybody's got their own little tricks of the trade but we're gonna kind of start out I'm gonna do these four here but basically I'm gonna say the big guys to last Luke called him today nice 15 inch sure I'll call him right behind them but anyways we're gonna flame a couple these guys but how I like to do it is you've got the backbone and I like to go ahead and angle and so I'll grab by the mouth going an angle I'll store it at the top I'll hit the bone so I've hit the bone I stopped there and I keep going at my email so I've got a nice little slip and so now what I'm going to do is I'm going to take my fillet knife and curl it up under the meat where it's touching the bone and so when I do that you're just gonna just gonna kind of gently go in and roll up and then once you roll it up under that meat you just slide it along the backbone now what I do is when I get to the literal slows you can see it but when I want to get to the tail I don't I don't just cut straight through it what I like to do is is use this a little bit of piece of skin there that allows me to have a little bit of pressure on I'm gonna show you I'm talking about so basically I stop and I get to the tail I flip it over like that and say you got your piece of meat right there still attached to the fish and then what I do is the same thing is just curl but nothing to put the knife up under the the meat works touching the skin and just like this then you got you a piece of me now once you do that I like to take the rib cage out some people keep the rib cage in but I take the rib cage out so I just simply just go go around there you go and there's a little fat deposits on the bottom and the top of the top has already came off and then you've got you nice polite alright let's work through the rest up here again angle then you got your slip right there and you got your backbone where I'll stop at the bone now I'm just going to curl the knife back up of it is work that back now I've got to tell and I've stopped having went past it so I'm going to flip it over and now that it's flipped over basically I'm gonna go back and do the same thing roll it don't cut through the skin stop it take the rib cage out again oh I'm a little faster these other guys they sometimes it will pull off so just grab it well then what I do is I usually do all my fillets and at the very end I go out and trim the rib cage or if you got a partner with you or something like that being good faster they can be trimming the rib cage and you can begin the flow good go look said super easy so let's do it breakup is me well it looks it once I get those done I'll go back through take three okay yeah there you go you get to some flights but like I said it's pretty big little the one thing that did a lot like I said I keep the rib cage I take the rib cage out and whenever I'm flam I like to stop right at the tail and so I can use the actual fishes have a little bit of pressure with them you know filleting the skin away from anyway that's it so if you guys have any questions you know let me know be more than happy to answer them but you guys like the video hit the like button you know subscribe to the channel but it's a nice town ho see you guys