Alright, so we just got up the pond. We have a cooler full of bass and brim and I'm here to give you an example about how I personally fillet a bass and a blue gear. There's a lot of different ways to fillet fish out here but here's how we're going to go through things today. How we start off, of course, the cutting boards nice to have keeps the tailgate clean or the kitchen counter or the outdoor patio porch. Also have a nice small filet knife. This is a six inch blade. It does good for a lot of bass less than two pounds and for the most part brim that are less than ten inches. It's always good to have a good sharp knife so I've got a few examples of sharpening tools here. A nice little handheld sharpener has two ceramic sticks. It does a good job and also a diamond stone. A bowl to put my clean filets into. A spoon, I'll show you all an example of how to quickly scale a brim with a spoon and then also a waste bucket down below for the clean carcasses. Alright, so here I want to show you again just like the bass and the anatomy of a blue gear. It's not much different in the north of the filet process. Again, you have those all important intermuch cooler bones that you want to make sure you avoid the rib cage and really the rest of this fish is put together the same, just a little bit broader than a bass board. It's total length. Again, you don't want to cut through the body cavity and into the end trails or anything like that, but just really not much different than a bass. Alright, so now we'll move on to filet and a blue gear. Now with the blue gear folks tend to like the way the skin tastes so they tend to scale blue gears. You don't have to. You can scan them just like the bass does, but we'll show you how to go ahead with the spoon and pretty quickly scale a blue gear. You can just pinch the tail here or clamp it down if you like if you're doing a lot of them, your fingers are getting a little bit tired. But you just take the spoon and just begin to kind of lift and go against the scales and they'll start coming off in sheets as you can see. Not a real clean process, this is something you'll definitely want to do outside, but just make sure you kind of move along all over the side of the fish that you'll be filet and you don't want these blue, these blue gear scales to stay with you when you go to cook this filet. They're really crunchy, they're really unpleasant to chop on so you want to make sure you get all the scales knocked off here. You can make pretty quick work of it with the spoon. I always make sure I get the top of the tail and the bottom of the tail. Those are some places they'll kind of hide on you and you can flip it over and do the same to the other side. But filet and blue gear isn't a whole lot different than filet and a bass. You'll see it's very similar. Again, I'm going to start off right behind this peck fin. Make a short little incision and come down just behind the pelvic fins here to the middle of the belly. And again, we're coming just shallow. We don't want to be all the way inside this body cavity. Making shallow little cuts, not cutting much more than half inch of the blade if that coming back to the vent again. And again, once I get to the vent, I'll stop, put my thumb in the body cavity there to get myself a little bit of a better view and a better cutting angle. And I'm coming just in front of this anal fin again, just a little bit. And just like the bass, I'm going to just feel with the tip of my knife. Any pressure, I back out and I come back up a little bit and then keep moving through. Until this knife is back up at the top of this soft dorsal fin again from here, we can again with a little bit of downward pressure. Just push along. And over those vertebrae. And again, since we've scaled this blue yield, there's no reason to stop here. You just cut right through. Of course, if you want to skin it, you stop. Just as we did on the bass, to where it can be easily skinned later. But it's scaled, we'll cut right through. Just as before, we'll come back right in front of this pelvic fin where we started. And again, make that curved cut there to where we get as much meat as we can, especially on a blue yield. And then you're going to make a small fish to begin with. You want to make the most of your time and the most of that fish. So again, we're just shallowly cutting right along, kind of just right there in front of the head. There's a lot of meat just above that eyeball. From there, and again, we're not pushing all the way through, cutting through bones. If you ever feel resistance, you slow down, you stop, and then you move over whatever that bone structure is you're feeling. From here again, I'm going to turn my knife and just follow that spinal column in those vertebrae. And then you're going to pull the bone out of the spine and just up on the side of this fish. And again, I'm not cutting very far. You can't see the lateral line as well because we scaled it. But again, the lateral line runs right here. And my knife is stopping right here. I'm only in the fish about an inch moving along. And farther than that, you end up starting to cut those inner musketeer bones in the rib cage. So again, I'm all the way through the tail where I left off. And I'm just going to peel this filet up to where I can begin to see the ribs. I'm going to cut down to the ribs, which I'm right there already. I can feel that resistance. I'm not going to keep cutting. From here, I'm going to again cut around those inner musketeer bones, cutting back towards the skin until I come out. And I can see them all right there. They're all lined up from there. When I get to the edge of the skin, I curve my knife back down and in and come right back through to where I'm leaving that vein of inner musketeer bones right there. You can see because I've scaled this fish, it's very close to the skin. There's just a few filaments there. It's okay if you've not cut a hole in the filet or anything like that. You've just missed all those bones that you'd otherwise be chomping on, so don't be worried about that. Again, I'm going to fill the ribs here and just come through and cut down just over the ribs. And there's our nice blue gill filet. You're going to have little spots like that. I don't feel bad about that. A skin fish is very soft right here. You can easily come right through to the skin and have little areas like that. But other than that, that's a nice clean filet. There's one little one I missed. Like I say, you can feel there's a little rib. But right here at the tail end, this rib is really small and kind of sticks out a little bit. It's right there. I can feel it. Rather than eat it later, I'll pull it out and throw it away. But other than that, that's exactly how you want to fill the blue gill. Nice clean filet ready to be cleaned and either frozen or put into the pan.