hi I'm Duncan Lucas compassionate about fish and in this video we're going to work on a Welsh whiting whiting is quite this is a very large one basically any whitefish card had it curly whiting we fill it in the same sort of way I'm going to show you how to fill it this fish and train you to do it and to do this I'm actually going to take the head off it makes it easier to fill it the fish and as you develop your skills then you can start to leave the head on of course to fill out the fish I'm going to use my fitting knife first thing I'm going to do is remove the head to make it easy to fill it the fish the pectoral fin which is connected to the part of the body of the fish which is referred to as the nape is left on the head and I've cut tight round the head on the first side I'm going to turn the fish over lift the pectoral fin on the second side work tight way on the back of the head then I'm going to remove the head from the fish by holding the head in my left hand fish in my right hand break the spine and remove all the flesh from the back of the head trying to get as greater yield as possible and then we're going to start to fill it the fish always ensure that you stand at the tail end of the fish first side I'm going to fill it is the side underneath on the belly side of the fish I'm going to start at the tail put my knife on the skin on top of its anal fin and then I draw the knife into the fill it and down the length of the fish and I'm only cutting as deep as the lateral line and then just tease away the fin all the way to the front of the fill it and we've actually fileted half of the fish at that stage and I'm going to turn the fish round I'm going to insert the knife into the back of the fish on top of the dorsal fin you lie the knife on top of the dorsal fin at a slight angle and just guide the knife through the skin once you feel it lie on the bone and very carefully pull the knife and the top hand follows the blade down the length of the fish and again I'm only cutting as deep as the lateral line down the length of the fish at this stage I'm just going to tease my knife right through the fill it and release the tail from the fish then I'm going to open the back of the fish up and just make sure I've gone right down into the fish on top of the ribcage and then with the tip of your knife angle the blade following the ribcage of the fish then we need to take the tip of the blade through the pin bone and we do two or three quick movements till we feel the fill it lifts and then we follow the ribcage down into the fish and we produce a beautiful white fish fill it the black skin that's on the filling we can trim off straight away to change the whole visual presentation of the fill it this leaves you with a nice white fill it you're trying to shave it and trim it and refresh the cut edge of the fish and there's our first white fish fill it we're going to turn the fish over we're going to start again following the back of the fish on top of the dorsal fin we start at the tail draw the knife into the skin once you're on top of the bone then we need to put a slight bend in the knife and draw the knife all the way up the length of the fish it's not a race nice and slowly you can see the knife bouncing along the bone all the way to the head and that is the cut that I've made I'm now going to sit the fish up slightly lift the fill it away from the ribcage tease to fill it with the tip of the knife use the tip of the knife to go through those difficult pin bones and then I can follow the ribcage right down onto the work surface and follow the bone all the way down the length the tail when we've got a second fill it tidy as you go clean work surface is important now I need to make the second fill it look identical to the first the way we're going to do that is we're going to actually trim that silver skin black skin away from the fill it with the blade of the knife just shaving the fill it change the presentation if you've left any things along the underside of the fish just use your knife to trim them away from that bit of silver skin away there we're changing the visual presentation just to make the fill it look absolutely perfect even these cut edges that are slightly discolored because that's where the fisherman gutted the fish need to be trimmed away there we've got two absolutely beautiful white fish Phillips