Be extra careful at this point. Cut the fillets off the fish on both sides with a fillet knife (thin blade, razor edge), then discard the remainder of the fish. Make the first cut a long one but dont try to go too deep, just slide along the top of the ", "Many doubts about filleting fish got cleared.". Approved. There are 11 references cited in this article, which can be found at the bottom of the page. Instructions on how to fillet a fish step by step are listed below, but there are a few steps that need to come first. Clear all the way to the tail with this first cut. We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. Midway along the fish, place the knife down and through to the underside of the fish, and then run the knife along the whole fillet, to the tail. 2. Be mindful not to push the knife in too deep, or you’ll puncture the intestines, which will emit a rancid odor. ... 4 Releasing the top fillet from the fish. Insert a sharp fillet knife into the fish’s anus and bring it all the way to the base of the lower jaw. Cross your right hand over the left and poke the knife in just behind the pectoral fin. Make a shallow incision with your knife or scissors under the fish's gills, and snap its head backwards to break the spinal cord. Fillet knives are extraordinarily sharp and dangerous for children. Step by step. Take careful note of the angle of the knife in the wikiHow's. Use the sharpest filet knife you have available - the duller the knife, the higher the risk of hurting yourself. Step 6. Follow the instructions below to learn how to fillet a fish set by step. The first step in this procedure is to get your self a GOOD set of needle nose pliers or hemostats. 1. Kill It Humanely; If you have a live catfish to fillet, the first step is to kill it humanely. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Repeat on the other side. Slicing the other half of the fish; This is actually a difficult step. Whether you're a seasoned vet or a beginner, our filleting videos provide step by step instructions that will show you how to fillet a fish like the pros. We use cookies to make wikiHow great. However, it’s very worth while to avoid getting fish bones in your mouth during what was supposed to be a nice fish dinner. With the knife blade pointing away from you and across the body of the fish, begin to cut toward the head (or at least where the head used to be). all the flesh will be cut away down to the backbone (but no further) as shown below. After it gets open completely, you have to start cutting the fillet away. The purpose here is just to cut up over the curve of the backbone with very small cuts using just the further down than shown in the picture below. Hold the fish by the tail. 5 Cutting just beneath the dorsal fin from head to tail to free the second fillet. Step 4 – Removing the Pin Bones: Just a warning that this step can be a real PITA! Once you reach about the level of the eye you can turn the fish so it is angled about 45 degrees from Dispose of the head in the trash. the other side. Filleting a rainbow trout is identical to filleting any other fish type. video that demonstrates this fish filleting style, Fillet Fish Australia Video Tutorial Library. For this step you will be swiping the knife down ; Run you fillet knife smoothly from the tail to the head. Begin to cut down towards the tail, sliding the knife across the top Before a rainbow trout or any other fish can be cooked for eating, one has to fillet the fish. What you will do now is just make a few small nicks along the spine to clear over the backbone. fish filleting videos. Slicing the other half of the fish; This is actually a difficult step. very different techniques for filleting over the ribs. % of people told us that this article helped them. This tutorial is meant to complement our many free Cut a few inches long slit at the dorsal side of the fish. The fist step of getting a fillet from a fish is preparation. Begin by placing the fish on your filleting bench with its head pointing to your right and the belly facing away from you. Step by step. Try more triple tested fish recipes 2 of 2 Now it's time to cut over the ribcage. By using this service, some information may be shared with YouTube. Now cut down along the bones and out towards the anus clearing more of the fillet away as you go. Next, check the fillet for any trace of bones. Holding the head of the fish firmly with your left hand use a slight sawing motion to cut around Next, check the fillet for any trace of bones. Don’t worry if your fillet is left with some bones; they will be removed later on. Go on cutting and get deeper inside the fish separating the fillet from bones. Turn the fish over and repeat the process to get the second fillet. the left and poke the knife in just behind the pectoral fin. Scales are the little flaky things on the skin of the fish. Some people use a knife for this, but there are fish scalers that make the job easier and faster. Don’t worry if your fillet is left with some bones; they will be removed later on. 5) Turn the fish over and repeat on the other side, again working from head to tail, to remove the second fillet from the fish. Best Seller The Complete Guide to Preserving Meat, Fish, and Game: Step-by-step Instructions to In which case, the bones will be looking like small pieces of white plastic. Adulting 101: The credit building course from wikiHow. With one motion cut out towards the tail until the knife is clear. Using a flexible fish filleting knife, cut down the central line until you come into contact with bone. Cross your right hand over Using a flexible fish filleting knife, cut down the central line until you come into contact with bone. Trim the Fish to Taste: This step is not compulsory. Step 6. This should be approximately halfway through the fish’s thickness. Always make sure your fingers are behind the knife’s blade, and if there is slime and blood on your hands, wash them off to prevent the knife from slipping off. down to the backbone of the fish which you will be able to feel with your knife, basically the backbone should To fillet a fish, lay the fish horizontally on a cutting board. STEP #7 – Continue cutting until you are near the end of the ribcage, then transfer your hand from the pectoral collar to brace the fish about midway down its length, again, from BEHIND the knife…we can’t stress this “behind the knife” business enough. Continue to slide the knife along the dorsal spines towards the tail, press down reasonably firmly The next cut will go from the incision you just made up into the head of the fish. 1. Learning how to fillet a fish means getting the meat of the fish without the bones. No. If you decide to turn your fillet into steaks, do not remove the bones or the skin, as it maintains the structure of the flesh on the grill or barbeque. This tutorial is continued from page 1.. This can also be done with fresh fish at the body of water you caught it at, making it much easier to handle its guts and stomach contents. demonstrate this technique on lots of different fish species in our Fillet knives have a long, thin, blade that's very sharp and specifically designed for filleting fish. Make a cut from behind the head down to the edge of the fish behind the gill and head on both sides. using a few sweeping motions down towards the tail. By using our site, you agree to our. Then, using the flexibility and length of a fish filleting knife and long strokes, carefully release the fillet away from the skeleton. It is important to note that a fillet knife is just a long, thin, flexible knife that needs to be very sharp. Buy a fish with firm flesh that springs back when pressed; eyes should be shiny and clear; and it should smell like the ocean, not fish. Rinse the fish under running water and pat dry. Place the knife back in at the top near the head. Voilà, you’ve filleted the fish. If you would like to have a side dish with your fish filet, be sure to prepare it before the fish to avoid cross contamination, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Make a cut from behind the head down to the edge of the fish behind the gill and head on both sides. 2. How to Fillet a Fish: Whether you've just caught yourself a fish or bought one from the market, you can't do much with it without first filleting it. Thread a rope through the fish's mouth and out of its gills and let it bleed out into the water for a few minutes. To learn how to remove the pin bones and trim the fish, read on! Rinse the fish under running water and pat dry. With the knife blade pointing away from you and across the body of the fish, begin to cut toward the head (or at least where the head used to be). Release a little of one of the fillets from the back bone, the full length of the fish. the correct position and angle of the knife, note how the knife is over the spine and angled downwards Be careful – the second fillet may be a little trickier to remove. Cut a small incision across the tail. Hold the fish by the tail. Step 3: Pull the Bones Out. A filleted fish has its skin and bones removed before cooking. HOW TO: FILLET A FISH STEP BY STEP What are you fishing for? Then, using the flexibility and length of a fish filleting knife and long strokes, carefully release the fillet away from the skeleton. Cut a small incision across the tail. This is an excellent all-round fish filleting style You will need to use a special technique to open the stomach, remove the bones and intestine, and take … What will be needed to start will be a fillet knife, cutting board, and of course a fish. Scaling isn't necessary. the fillet raised up so you can see what you are doing and get the knife in easily. Using a sharp knife held behind the gills and side fin, cut straight down halfway through the fish to the backbone, being sure to include the meaty spot right behind the top of the head. Use the tip of the knife to separate the bones from the flesh of the fish. Put the fresh catch on ice after you have thoroughly bled it out, to further preserve its freshness. of getting the angle and amount of pressure right which you will learn with practice. knife in over the top of the spine just at the base of the ribcage. Get expert tips on getting meet without bones, removing skin in 4 simple steps. The chewy skin is unappealing to some, but it does contain additional nutrients and vitamins. Similarly to de-scaling the fish, it is recommended to remove the skin before preparing a fillet to eat, but if you like skin on your fish, go ahead and leave it on. a video that demonstrates this fish filleting style. Take out your Fillet Knife and effortlessly slide its sharp blade through just behind the gills. This step by step guide explains the With practice you will be able to slide the knife along the spines smoothly; it's just a matter Note the angle of the knife how to fillet a fish step-by-step 1 For the first cuts, place the fish with the belly facing you and the head to the left (or the right if you are left-handed). Again, Sturgeon are not like other fish where it is best to eat it as soon as possible. If you have completed the previous step correctly Don't use more fish than you need. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Lay the fish on the cutting board or some type of flat, hard surface. One step some consider essential is removing the scales from the fish. Knowing the correct process to fillet a fish can make the difference between getting barely enough meat for a side dish and harvesting enough for a fish feast. to ensure you pick up the flesh on your fillet and leave nothing behind. Thanks to all authors for creating a page that has been read 258,471 times. Go on cutting and get deeper inside the fish separating the fillet from bones. The disposed of meat is ideal for making fish stock. Get expert tips on getting meet without bones, removing skin in 4 simple steps. Step 3 – Cut off Fillets. Grab some tongs or a sturdy spatula. We suggest you also watch Now you need to clear all the meat away from the frame down to the spine of the fish. The first step in this procedure is to get your self a GOOD set of needle nose pliers or hemostats. As you slice the fillet from the fish, lift the flesh to make sure your cut is still moving in a straight line across the backbone. wikiHow marks an article as reader-approved once it receives enough positive feedback. Try more triple tested fish recipes 2 of 2 picture below. The filleting process is relatively similar in all species of fish, and is fairly simple to do. A great way to elevate this humble species to restaurant-quality is to prepare it beautifully. How to fillet a milkfish is quite challenging especially deboning process since milk fish has numerous bones to be removed. Starting behind the fin at an angle, cutting down until you hit bone, do not go any further. species of fish using this technique you may not be able to extract quite so much head meat as this The cut should end at the belly of the fish just behind the pelvic f… The filleting process is relatively similar in all species of fish, and is fairly simple to do. Begin by placing the fish on your filleting bench with its head pointing to your right and the belly facing away from you. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Slide the knife back in up at the base of the ribs as shown below. spine with the knife angled down as shown in the picture. This should be approximately halfway through the fish’s thickness. Remember the goal here is simply to cut over tutorial is a red emperor but this same basic technique can be used to Continue cutting until you get to the narrow part of the fish where the tail begins; a bit Place the tip of the blade into the cut at the pectoral fin and prepare to cut towards the head. Release a little of one of the fillets from the back bone, the full length of the fish. Be aware that the blade is over the center bone and over the rib cage of your fish. Watch video for more info. Remove the fillet by stroking the knife under the fillet from the mid point of the fish, towards the head, then remove it from the frame. tip of the knife angled slightly upwards. Want to know how many kilograms of boneless fillets you will get from a given weight of whole fish? You will need to use a special technique to open the stomach, remove the bones and intestine, and take … The skin here is quite tough so it takes a bit of force. How to Fillet a Fish This link opens in a new window; This link opens in a new window ... Repeat each step on the other side. stop the knife from cutting any further. away leaving only the ribcage and belly still attached. Continue cutting until the side is separated from the spine and lift the fillet. Now the fillet can be raised higher ready to place the knife back in for the final cut. out on the underside of the fish. (holding the knife almost vertical) ready to cut down towards the belly. Milkfish often called bangus or bandeng in Philippines and Indonesia, the two major producers as well as exporters of milkfish. How to fillet a milkfish is quite challenging especially deboning process since milk fish has numerous bones to be removed. A fish fillet can have skin. With practice this can be done in one or two quick sliding Position it on a cutting board with its back towards you. Use a sharp knife and follow our step-by-step technique for perfect fillets A note on fish […] Also, if you plan to eat the fish, make sure it’s between the size of 3 to 5-pound. You can use a fork to gently remove them from the fillet. Push the knife down into the side of the fish (holding the knife almost vertical) ready to cut down towards the belly. In our video tutorials we teach 3 different filleting styles; one rib-in technique, and 2 but allow the knife to slide as smoothly as possible. 3. You are cutting under the scales around the head and up into the head meat. Continue cutting until the side is separated from the spine and lift the fillet. Use the tip of the knife to separate the bones from the flesh of the fish. Does taking the skin off make a fish a fillet? Rest the knife on the backbone and draw it down, listening for the knife pinging along the bones, repeating until you begin to get underneath the fillet. The smell of the guts can attract bears, eagles, and other fish-loving animals, though, so be aware of the wildlife in the area and take the necessary precautions, such as bringing a gun and having a place to retreat to. on the bones with just enough angle to slide over the bones without cutting into them. When you’re done slicing one side, place the bony side of the fish on the cutting board. In which case, the bones will be looking like small pieces of white plastic. Note that when you fillet other Cut off the tail as well, then run the knife along the fish’s ribcage near its backbone to separate the meat from the ribs. Whatever it is we've got you covered. Normally, if you catch a fish, it will struggle and with the blood, its taste will be a little bit acidic. For most people this is where things begin In this step, the fish should start looking like an open book. Watch out for the fish slipping off of the cutting board, as it may be more slick after the first fillet is cut away. Lay the fish on a cutting board. Step one: Hold the fish down firmly, and cut a slit along the backbone in a … Start making fillet cuts. Once you have cut as far up into the head as possible twist the knife around and prepare to cut down along 1 Making a cut across the fish at an angle, below the gill flap and fin to the belly. When you’re done slicing one side, place the bony side of the fish on the cutting board. Learn best methods on how to fillet a fish. get out. How To Fillet A Fish: Step 4. Be aware that the blade is over the center bone and over the rib cage of your fish. Plus, freshly cut fish fillets taste much better than pre-cut. Wear gloves if you want to reduce the risk of cross contamination. Anything above will taste like mud! Rest the knife on the backbone and draw it down, listening for the knife pinging along the bones, repeating until you begin to get underneath the fillet. Instead, you’ll know just how to cut it up for a delicious meal later on. the dorsal spines. Start with the knife pressed into the backbone up about level with the base of the ribcage of the fish. Learning to fillet a fish does take time, patience, and an extra-sharp knife. Using long sweeping cuts slide the knife down in the direction of the tail, keep the blade pressing down Using a sharp knife held behind the gills and side fin, cut straight down halfway through the fish to the backbone, being sure to include the meaty spot right behind the top of the head. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. These cuts need to go right No. One step some consider essential is removing the scales from the fish. Continue this all the way down to the tail. Just be sure to scale and gut it first so you're not poisoned by the organs. If you like fat on your food, by all means leave it on, but generally fish fillets are served as lean as possible. To learn how to remove the pin bones and trim the fish, read on! How to Fillet Step By Step - Page 2. with your left hand ready for the next step. Do you need to work out how much whole fish you will have to fillet to get a certain number of portions? Preheat your pan over medium-high heat. Can I use butter when cooking a fillet fish? HOW TO: FILLET A FISH STEP BY STEP What are you fishing for? You can also use a salmon knife to fillet a large fish more precisely. Mackerel is delicious in every shape or form - an inexpensive, healthy fish that packs a real punch of flavour. Step four: Get your 1 st fillet Using a filleting knife , cut along the backside, just above where there are bones that move from the head top the tail. Now you have cleared the flesh down to (and over) the spine, so the next step is to follow the bones Once you reach the tail push the knife forcefully all the way through (over the spine) and out Instead, use a smooth and gentle slicing motion. Place your left hand on the head of the fish and hold the pectoral fin out of the way. Start at the head, then make your way down to the tail. You can also ask your fishmonger to descale the fish for you upon purchase. Should I start cutting at the head and pull the knife down to the tail or the other way around? Step 1: Prep Here's what you'll need: a heavy-bottomed skillet for meat and a nonstick pan for fish. Scrape off the scales with a knife. Just let them go if you catch a large catfish. Most people find this to be the most difficult part but if you understand the anatomy of the fish and you just go slowly when you are first learning you will get the hang of it with practice. All you do here is to trim the fish to remove the fatty belly section of the fish. Here is the video guide in case you found the above guide difficult. Gutting can be a nasty process, so be sure to have a trash bin nearby that you can throw them into if not at the riverside. We have also written a detailed step by step guide on how to fillet a fish. Be sure to wipe down your counter afterwards, as the risk of cross-contamination is high when removing guts. Grab some tongs or a sturdy spatula. first "over the ribs" technique we teach. Some fish have delicate meat and would fall apart if it is not handled carefully. This article has been viewed 258,471 times. In this case, 85% of readers who voted found the article helpful, earning it our reader-approved status. For a list of filleting tutorials organised by species check out the If you plan on eating it within two days, fill a container large enough to hold the fish halfway with crushed ice, place the fish on top, cover the container and store it in the fridge. Step By Step Guide on How to Fillet a Fish. The Step-By-Step Guide on How to Fillet a Bass Fish. You can also use a salmon knife to fillet a large fish more precisely. Watch video for more info. Preheat your pan over medium-high heat. However, it’s very worth while to avoid getting fish bones in your mouth during what was supposed to be a nice fish dinner. Step 3: Pull the Bones Out. Pull the pelvic (base) fin outwards and make a cut behind the fins to separate them from the fillet, then cut around behind the head until you hit bone. the curve of the spine ready for the next step. Some people use a knife for this, but there are fish scalers that make the job easier and faster. 3. Turn over the fish and repeat with the second fillet, this time starting at the tail and working towards the head. Bleeding, Descaling, and Gutting the Fish, {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/4b\/Fillet-a-Fish-Step-1-Version-2.jpg\/v4-460px-Fillet-a-Fish-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/4\/4b\/Fillet-a-Fish-Step-1-Version-2.jpg\/aid451821-v4-728px-Fillet-a-Fish-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

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