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re: Whats your fish fileting techniques? specifically specks
Posted on 11/26/13 at 8:37 am to The Mick
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
4
Posted on 11/26/13 at 8:40 am to mylsuhat
quote:I do this way sometimes as well.
Flip the slab then cut the fillet off the skin while the skin is still attached to the tail/carcass
Regarding starting from the tail - supposedly you can cut the entire length of the filet until the knife hits the head. If you start at the head you miss a very miniscule amount (this is what my anal-retentive uncle preaches anyway). Not worth it to me to switch, Im already used to head first.
Posted on 11/26/13 at 9:15 am to mylsuhat
quote:
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
That's the way I do it. that way you don't have to cut through the air bladder which is very tough.
Posted on 11/26/13 at 9:15 am to mylsuhat
Hat got it. Knife never stops moving.
Posted on 11/26/13 at 7:23 pm to mylsuhat
quote:
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
With a sip or two between fish.
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