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Whats your fish fileting techniques? specifically specks
Posted on 11/26/13 at 8:34 am
Posted on 11/26/13 at 8:34 am
Me - electric knife, start from head. My uncle starts from the tail and swears you get more meat (especially near the head I assume)?
What you got?
PS for reds I just butcher it
What you got?
PS for reds I just butcher it
13
Posted on 11/26/13 at 8:37 am to The Mick
Specks - electric knife:
- Hold by the head, anal fins up
- Cut the belly from the a-hole to the gills
- Turn on one side, cut from the head to the tail
- Flip the slab then cut the fillet off the skin while the skin is still attached to the tail/carcass
- Turn over, repeat the last 2 steps
- Hold by the head, anal fins up
- Cut the belly from the a-hole to the gills
- Turn on one side, cut from the head to the tail
- Flip the slab then cut the fillet off the skin while the skin is still attached to the tail/carcass
- Turn over, repeat the last 2 steps
Posted on 11/26/13 at 8:39 am to The Mick
Used to use electric but got this baddass Dexter knife that fillets the hell outta them. Works head to tail. Flip, back to head with fat slab.
Posted on 11/26/13 at 9:19 am to The Mick
Your uncle may be right.
I generally use electric, and start at head on each side, go to tail, then remove from skin. However, sometimes for the second side I will start at the tail. If I'm using a regular blade, I always do the second side tail up.
I find when I start at the tail, it is much easier to stay right on the spine without cutting through it and without coming too high off of it. It actually works very well. Y'all should try it.
I generally use electric, and start at head on each side, go to tail, then remove from skin. However, sometimes for the second side I will start at the tail. If I'm using a regular blade, I always do the second side tail up.
I find when I start at the tail, it is much easier to stay right on the spine without cutting through it and without coming too high off of it. It actually works very well. Y'all should try it.
Posted on 11/26/13 at 9:37 am to The Mick
Reds
For specks, I cut behind the head going down to the spine and then follow the knife through the belly to the anal fin. Similar to how some people cut the belly to anal fin first; I just incorporate that into the first cut.
I use manual knives- no electric
For specks, I cut behind the head going down to the spine and then follow the knife through the belly to the anal fin. Similar to how some people cut the belly to anal fin first; I just incorporate that into the first cut.
I use manual knives- no electric
Posted on 11/26/13 at 10:17 am to The Mick
I recently started doing this as an experiment, and I like it….takes a little more time but...
Filet the speck from head to tail and then descale the skin side (trout have very very very small scales on the skin side). It takes a few seconds to do for each fish. I tend to like trout skin when baking fish or topping it with sauces, and it comes out perfectly.
Did the same with a large redfish recently and baked it whole (without head) and stuffed it with herbs. Took some time to descale it but it came out great!
Filet the speck from head to tail and then descale the skin side (trout have very very very small scales on the skin side). It takes a few seconds to do for each fish. I tend to like trout skin when baking fish or topping it with sauces, and it comes out perfectly.
Did the same with a large redfish recently and baked it whole (without head) and stuffed it with herbs. Took some time to descale it but it came out great!
Posted on 11/26/13 at 11:51 am to The Mick
Electric and head to tail, on initial cut i stick finger in towards belly and slide out bladder then no problems with that,been doing this way for years so not gonna change.
Posted on 11/26/13 at 12:36 pm to The Mick
My Aunt is like a surgeon with a filet knife, she starts from the head and her filets are beautiful. My brother uses a electric knife and tears up every filet, he also starts from the head. My uncle starts from the tail with the electric knife also has beautiful filets.
I think electric knifes are ok but I prefer a filet knife, I start from the head.
This is strait speckle trout talk though.
I think electric knifes are ok but I prefer a filet knife, I start from the head.
This is strait speckle trout talk though.
Posted on 11/26/13 at 12:42 pm to The Mick
For white perch I scale first then fillet. I know, I know but when I fillet them it's for me and I find the skin adds a lot of flavor.
I don't fillet for time-saving purposes, I do so for quality. I also only fillet what I think my girls will eat (3 or 4 fish fries)so I give most of what I catch away.
I fillet the small ones and give the big ones away.
I don't fillet for time-saving purposes, I do so for quality. I also only fillet what I think my girls will eat (3 or 4 fish fries)so I give most of what I catch away.
I fillet the small ones and give the big ones away.
Posted on 11/26/13 at 12:44 pm to The Mick
I go tail to head on just about every fillet-able fish. I don't use electric, I've always preferred a really sharp filet knife.
Posted on 11/26/13 at 2:34 pm to The Mick
i pay others to fillet mine, why waste time
Posted on 11/26/13 at 4:39 pm to The Mick
Head to tail, Dexter Russell filet knife, don't get in a big hurry, find it helps if the fish is ice-cold.
PS--Bull reds get head to tail treatment, little cut near the head-side of the filet for grip and then it's ripped from the fish, Conan the Barbarian-style.
PS--Bull reds get head to tail treatment, little cut near the head-side of the filet for grip and then it's ripped from the fish, Conan the Barbarian-style.
Posted on 11/26/13 at 9:29 pm to The Mick
Specks - electric knife:
- Hold by the head, anal fins up
- Cut the belly from the a-hole to the gills
- Turn on one side, cut from the head to the tail
- Flip the slab then cut the fillet off the skin while the skin is still attached to the tail/carcass
- Turn over, repeat the last 2 steps
I do the same, making sure to get the air bladder out of the way when I cut the belly. The bladder tends to grab my knife and is damn near impossible to cut through.
- Hold by the head, anal fins up
- Cut the belly from the a-hole to the gills
- Turn on one side, cut from the head to the tail
- Flip the slab then cut the fillet off the skin while the skin is still attached to the tail/carcass
- Turn over, repeat the last 2 steps
I do the same, making sure to get the air bladder out of the way when I cut the belly. The bladder tends to grab my knife and is damn near impossible to cut through.
Posted on 11/27/13 at 2:25 am to The Mick
I go head to tail, keep a small bit still attached at the tail, then skin from tail to head, and on to the next side.
I prefer to use a manual filet knife for trout.
I prefer to use a manual filet knife for trout.
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