Cameron has filleted fish for years upon years, which has resulted in efficiency. This is his primary way in which he fillets both salmon and steelhead.

Getting a good fillet also depends on storing and bleeding your catch properly. Bleed right after harvest and store in ice as soon as possible.

Make sure your knife is as sharp as possible. When you book with Cameron he usually will have a variety of knives at his disposal to ensure the best possible meal.

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