Rise and shine. This is Early Bird Fishing. Prepare for world class fishing instruction, stories, and news, in less than 5 minutes.

Here’s what we got for you today:

• To fillet fish better you have to PAY ATTENTION to the details 🔪

• A college in the US is offering ice fishing classes - what a time to be alive ❄️

• A shrimp recipe we came across in Mexico City that will make you the talk of the town 🦐

• Scroll To The Bottom - we have an unreal referral program and offer rewards for ONLY 1 referral 💸

🎣 Level Up Your Fillets

So, you finally caught a fish worth filleting. Nice work. But before you start hacking away like it’s a home improvement project gone wrong, let’s talk technique. A little finesse goes a long way when it comes to clean cuts and top-tier fillets.

1. Keep Your Knife Sharp (Really, It Matters)

A dull knife doesn’t just make the job harder—it butchers the meat in the worst way. Sharpen your blade before every session, and you’ll get smooth, even cuts instead of a shredded mess.

2. Master the Butterfly Cut

Butterflying a fish isn’t just for show—it’s great for stuffing, grilling, or keeping delicate fillets intact.

How to do it:

• Start by slicing along the spine, but don’t cut all the way through.

• Remove the rib bones carefully while keeping both sides connected.

• Open the fish like a book and admire your work.

3. Pin Bones: Get Them Out

You can ignore them, but they won’t ignore you. Run your fingers along the fillet to find any hidden bones and pull them out with tweezers or pliers. It’s a small step that makes a big difference—unless you enjoy that unexpected crunch.

4. Skin Like a Chef (Not a Struggling Amateur)

Removing the skin can be the difference between a clean, restaurant-quality fillet and something that looks like it barely survived a blender. Here’s how to do it right:

The Basic Technique:

• Lay the fillet skin-side down on a clean, dry surface.

• Hold the tail end firmly (a paper towel helps for grip).

• Insert your knife between the meat and skin at a shallow angle.

• Use a gentle sawing motion while pulling the skin slightly. Let the knife do the work—don’t force it.

Pro Tips for Easier Skinning:
✅ Chill the Fish First – A slightly firmer fillet is easier to work with. If your fish is too soft, toss it in the fridge for 15 minutes before skinning.
✅ Use the Right Knife – A long, flexible fillet knife is best. Too short, and you’ll struggle. Too stiff, and you’ll hack it up.
✅ Angle Matters – Keep the blade almost parallel to the cutting board. Too steep, and you’ll cut into the meat. Too shallow, and you won’t separate the skin cleanly.
✅ Take Your Time – Rushing leads to torn fillets. Slow, steady strokes will keep the meat intact.

Final Thoughts

Filleting isn’t about brute force; it’s about control. Take your time, keep your tools sharp, and soon you’ll be cutting like a pro—without looking like you just wrestled a fish and lost.

Seeking impartial news? Meet 1440.

Every day, 3.5 million readers turn to 1440 for their factual news. We sift through 100+ sources to bring you a complete summary of politics, global events, business, and culture, all in a brief 5-minute email. Enjoy an impartial news experience.

Join for free today!

🎣 IN THE FIELD

• An Australian University released a study on how artificial intelligence will affect recreational fishing: imagine AI surveillance stations at fish cleaning stations so your local department of fish and wildlife can monitor species and number of fish caught.

• College ain’t the same - Dartmouth offers an ice fishing class that has been a hit among students.

• Since we’re on the topic of fillets:

AI CORNER

Every week we generate fishing related AI images. See the coolness/weirdness below:

💋 CHEF’S KISS - RECIPE OF THE WEEK

We came across this shrimp dish in Mexico City and finally found a recipe that does it justice. Ridiculously good and the presentation is guaranteed to impress your family, dinner guests, etc. Remember to enable subtitles in English: