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culinary
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2020, Filleting Mangrove Snapper with William Toney
Mangrove snapper bone structure and body shape demand specific filleting techniques that maximize meat yield from premium table fare. Captain William Toney's method produces quick, boneless fillets through proper knife angles and cuts adjusted for gray snapper anatomy, requiring sharp, high-quality blades and steady-hand work that separates efficient processing from wasted meat or bone-riddled portions.
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2018, How to Fillet Redfish and Sea Trout
Professional guides develop filleting precision through repetition most recreational anglers never achieve. Captain William Toney's techniques address redfish rib bone complexity and sea trout's delicate meat, explaining knife angle adjustments, why wet stone sharpening maintains edge through multiple fish, and where hidden pin bones hide despite seemingly clean initial cuts.
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2018, Cooking Redfish and Snapper with William Toney
Captain William Toney's fish camp cooking demonstration addresses the common mistake of treating all inshore species identically. Learn why redfish texture tolerates aggressive blackening heat, when seatrout's delicate meat demands quick frying protection, and how fillet thickness determines whether grilling or frying produces better results from your day's catch.
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