3 Ways to Clean and Fillet Skate: Knife, Pliers, and Towel

A complete guide to cleaning and filleting skate from start to finish. We begin by talking about how to bleed and clean out the guts from the skate. After that, we move on to how to remove the head and the tail section, before we start preparing the wings. To remove the skin on the wings we can either use a filleting knife and do it the traditional way, or we can remove the skin using pliers or a towel to pull it off. After that, I go over how to cut the wings into big fillets with the cartilage in the middle still in there to save as much meat as possible. I also cover how to make boneless wing fillets even though I don't recommend it. At the end, I show you how to fry the skate and remove the meat of the cartilage when it is cooked as it is a whole lot easier than when it is raw. *Recommended tools* (amazon paid links): Filleting knife: https://amzn.to/3u2naxZ Chef's knife for cutting back cartilage: https://amzn.to/42kb6Vw Pliers: https://amzn.to/3Sy5tzG Strong scissors: https://amzn.to/3SzgFMp *Timestamps:* 0:00 Tools needed to clean and fillet skate 1:02 How to bleed and gut a skate 1:40 Removing head and tail 3:56 Taking the skin of the wings with a knife 6:25 Using pliers to remove the skin from the wings 7:19 Using a towel to remove the skin from the wings 9:19 Filleting the Skate wings to save the most meat possible 10:55 How to make boneless fillets 12:26 Frying a whole wing and picking meat of cartilage