How to fillet, skin and debone New Zealand snapper (tāmure)

Ready to learn how to fillet a New Zealand snapper (tāmure) from scratch? Ken has 30 years of industry experience under his belt and will show you how to make the most of your beautiful fish (ika). There are two common methods to fillet this fish. The first method is the one typically used by knifehands employed in the fishing industry. This method goes over the top of the rib cage of the fish, keeping the gut cavity intact. The second method Ken will perform involves cutting through the rib cage and gut cavity. Once cut into fillets, Ken will demonstrate how to skin the fillets and finally how to effectively debone snapper. Remember to always use a filleting knife when cutting fish. Filleting knives are flexible and will go over the bones nicely.