All right today we're gonna flay a triple-tell one that means Sam root caught the day while we're out there on the trip Basically you need to have you a nice sharp knife from around nine 10 inch blade that away can go all the way through when you're getting your Flay off the skin also How I prefer to do it I go right here off the back fin just kind of poke it start it down You can ease it up and you just go right along the backbone You see how it just opens it right up there you're right along the inside Yeah, I just kind of work it down nice and easy make sure your knife sharp though because their scales are tough Work it down to there just kind of fill it back Comes out really easy. I don't like cutting through the ribs. I go over top of them. So I make a little insertion right here Come down just stay on top of the ribs Don't cut all the way through Fold it up and just kind of work you can fill the ribs You need to stay right on them As you can see the ribs are starting to peel back there to meet Just go right along come on the top part and just follow it all the way down the rib cage They're a really simple fish that clean long as you have a sharp knife because once you get to the bottom part the Scales are pretty sharp down here. They're really armory And I just flip him over once I got that off And there you go. There's your fillet. You see how good that's off the bone Just not much meat left Let's take it nice and easy There you go Yeah, I like keeping my fish on ice for at least two or three hours sometimes I'll keep them in there for a day or two. It just firms the meat up. It's a lot easier to flay and The blood always goes to the organs and everything so they're way less bloodier when you're trying to clean the fish too I mean, that's just what I prefer everybody's different if you have time where you can actually clean them the next day Seems to work out a lot better for me. You don't miss up as much meat everything's just really nice and firm and easier to clean You will have a little bit of bones right through there, which is very easy. Just trim that a little bit. You're good to go Pretty much that's just from the fins got that and there's your fillet You