Have you ever sat down to clean a large number of bream and not screwed up on one or two? If you have never experienced this than you can stop reading; but for those of you like me, read on, hear is a nice tip to cut down on wasted time and wasted meat.

Here is the senario. You are cruising along and for some unknown reason the fillet knife decides to try to fillet the fish about an inch to far. The result, a fillet nolonger connected to the fish, but still with all of the scales and skin! Many people simply throw it away not wanting to take the time to try to fix it. Others breakout pliers and try to hold skin and fillet it as they normaly would. There is a better way. Some even prefer this method as their first course of action, instead of filleting the regular way.

First, You lay the fillet (with scales and skin attached) flat on your table with the scales down. Second, you take your fillet knife and position it parallel with the fish instead of perpendicular(your first cut was perpendicular to the fish). So the handle should be where the head of the fish was and the tip of you knife should be at the tail. Next make a cut starting just above the ribs. This cut should continued down to the scales while hugging the ribs of the fish. As the blade reaches the scales the knife is then turned towards the top of the fish. You simply run the knife up the scales and you end up with a perfect fillet.

This method is easier than the method most people use and faster. Since your first pass goes all the way through to the tail, you actually will get more meat. Try it you'll like it.