Filleting a fish on dry land is one thing. Filleting a fish on the open sea, with the deck lifting under your feet and the North Atlantic rolling beneath you, is something else entirely. On our trawler, Children’s Hope, it’s a daily task that demands precision, confidence, and a calm hand. And in the video I recently filmed, Greg shows exactly how it should be done.
This post takes you through what makes a great haddock fillet, what to look out for when you’re working at sea, and why Greg’s technique is worth paying attention to.
Aboard Children’s Hope: Conditions That Shape the Skill
Life on a trawler isn’t a steady kitchen counter. The boat breathes with the water. You learn to move with it, brace your knees, and keep your hands sure even when the deck tilts.
That’s why good filleting at sea is more than technique. It’s balance, timing, and experience. Greg has all three, and it shows from the moment he picks up the haddock.
Greg’s Approach: Fast, Clean, Controlled
Watching Greg fillet a haddock is a bit like watching someone tune a guitar: smooth, practiced, almost effortless. Years of repetition have turned each movement into muscle memory, but what sets him apart is the attention to detail.
Tips for Filleting Haddock at Sea
Whether you’re new to working on the water or just want to refine your own technique, here are some practical pointers inspired by what Greg does so well.
Keep your knife frighteningly sharp
A blunt knife is dangerous at sea. A razor sharp blade cuts predictably and requires less force.
Stay low and flexible
A wide, low stance helps you ride the swell. Let your knees do the work, not your arms.
Use the fish’s anatomy
Slide the blade along the backbone and ribcage rather than trying to force your own path.
Work with the motion, not against it
If the boat rolls, don’t fight it. Pause, wait a heartbeat, then continue. Rushing against the sea leads to mistakes.
Keep your workspace tidy
On a moving deck, clutter becomes hazardous. Greg always clears as he goes, which keeps the rhythm smooth and reduces risk.
Why Filleting at Sea Matters
Good filleting isn’t just about presentation. On a trawler, it’s also about efficiency, storage, and quality. A clean fillet cools faster, packs better, and avoids unnecessary waste. It’s a step in the journey from sea to table that often goes unnoticed but makes all the difference.
And when someone like Greg does it, you appreciate the quiet craftsmanship behind every piece of fish that reaches the plate.
A Word on Greg
I’ve said it before on the boat, but it deserves to be written down: Greg is one of the most skilful fish handlers I’ve ever worked with. His precision, speed, and respect for the catch come from years of doing the job properly. On a trawler like Children’s Hope, that kind of expertise isn’t just helpful, it’s invaluable.
If you watch the video, you’ll see exactly what I mean. Greg makes a difficult job look easy, and that’s the best sign of a true professional.
Final Thoughts
Filleting haddock at sea is a craft shaped by weather, motion, sharp steel, and experience. It’s a blend of technique and intuition, and when you see someone who truly knows what they’re doing, like Greg, you understand how much skill goes into each fillet.
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