Filleting Techniques

[tstalker]

Nice set up Cuba L. Less time dressing fish=more time for cuba libra's.

Heads on, scales off, guts and gills out, packed in salt ice, into the cooler, fillet at home. As for pin bones, I tell all my dinner guests "your salmon WILL contain bones". It's the only way to prove your fish is REAL and not some processed pressed painted surimi plank.

I live for the day when I find a feather on a chicken mcnugget.

Tst

 

[Steelhead S2]

That's a sweet set-up Libre! And I agree with you on using the BIG KNIFE too. Keep it sharp, and one slick motion peel's the slab right off... just make sure any observers are well back! Now, would you please send a few of those Hardy fish around the corner to Sointula for me?

 

[mbowers]

I really like the bleeding box. I usually just use a 5 gallon bucket.

I see you've got some non skid hatch liner under the fish. I've been using a coarse Astro Turf mat ever since I saw a regular sisal doormat used on a commercial halibut boat. The mat is like having an extra set of hands to hold the fish firmly in place. Way less chance of cutting yourself due to an unexpected fish movement.

I'll almost refuse to clean fish without it and I bring it along on any one else's boat I'm riding on. I think a natural fiber is fine if it's in use 24/7 until it disintegrates, but since I only use it weekly at best, the plastic can be rinsed off and sprayed down with a little bleach for easy cleaning.

 

[Cuba Libre]

Excellent idea.... I will be using the Astroturf next. Thanks

S2-- my informants tell that they are on the way..... keep the faith!!!!!

 

[lordofthesprings]

why does anybody take the scales off? on commercial boats you'd be shot if you did that - also cutting the head off behind the pectoral fins big no -no just my 2 cents

 

[Cuba Libre]

I just blast the loose scales off with the wash-down pump. If they come off easily-- fine. If they dont, thats fine too. I NEVER scrub the scales off a salmon, but its a personal preference . As far as removing the heads on springs--- , no need to bring them ashore unless there is a minimum size limit/slot limit issue. ( or you need hali or crab bait)

 

[trendsetter]

I leave the scales..but I always cut behind the pectoral fins. Why wouldn't you? It's mostly cartilage, fat and fin in there.

 

[wolf]

Cut it off afterwards as its a GREAT handle to hang on to as you know fish are slippery you can always trim off afterwards, had a guide who would take the fin off and "try" and filet it we told him many many times leave that fin on "nope" well we had to evac him out of the lodge and he got a Shiat load of stitches and almost lost his thumb. for one simple thing to leave on........do what you will but me personally after seeing that ill stick to doing it easy.....
we had a rule when I was in chef school
"CUT TOWARDS YOUR CHUM NOT TOWARDS YOUR THUMB .... CAUSE YOU CAN ALWAYS REPLACE YOUR CHUM NOT YOUR THUMB"!!!!!!!!!

If you take it off later at home they are 'GREAT" smoked they used to have this place near parksville when I was a kid we would drive by and get what i think they were called "smoked collers" I think back then it was dirt cheap but ooooohhhh soooo good especially around the campfire (wasnt drinking beer then) LOL


GOOD LUCK WOLF

 

[lordofthesprings]

very good point about the handle - also any exposed red flesh goes bad and or freezer burnt first --on the boats i worked on when i was a kid the proper head cut went through the cartilige on top off head no exposed red flesh-- also even when i" can" fish we leave skin scales and bones in- it all disolves

 

[Steelhead S2]

Switched it up today. First one from tail to head and second side from head to tail.. Made the second side very easy.

 

[alwaysfishn]

Another way to fillet.... http://www.youtube.com/watch?v=BQ8oO3OktKQ

 

[alwaysfishn]

thats the way i like to do it AF, thats the way i meant in my post earlier in this thread.....holmes*

Maybe we had the same FN native as our teacher....

 

[Dogbreath]

Another way to fillet.... http://www.youtube.com/watch?v=BQ8oO3OktKQ

You're throwing out the collar!

That's the Best Part of the fish!

 

[scott craven]

how do you eat bone and gristle ?

 

[Dogbreath]

how do you eat bone and gristle ?

It's the fat around the bone & gristle that tastes the best-I can't believe you've never eaten it.

Yellowtail collar for instance sells for more than anything else on the fish and is wildly popular in Japanese cuisine-Korean too.

 

[scott craven]

nope, never tried that delicacy..
i also chuck the bellies or use them for hallie bait.

 

[Dogbreath]

nope, never tried that delicacy..i also chuck the bellies or use them for hallie bait.

You're missing a lot of Good Eats and a lot of Omega 3's!

 

[alwaysfishn]

You're throwing out the collar!

That's the Best Part of the fish!

I've heard it was good, never tried it .... yet. Does it taste like the bellies? How do you cook the collar?

 

[Dogbreath]

I've heard it was good, never tried it .... yet..... How do you cook the collar?

Grilled.......