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Started By
Message
Any tips on filleting a Sheepshead?
Posted on 6/13/18 at 10:17 pm
Posted on 6/13/18 at 10:17 pm
So, I love the meat, but my fillets always end up looking like a 4 year old went at the fish with a chainsaw. I suppose more patience would help.
Any tips or tricks the OB knows and would like to share would be appreciated.
My current method is to cut down behind the gills, then slip my knife between the dorsal fin and skin, cut down to the rib cage, cut upwards from the a-hole and back to the tail, then use tin snips to cut the rib cage off the spine, and finally cut the meat off the skin.
Any tips or tricks the OB knows and would like to share would be appreciated.
My current method is to cut down behind the gills, then slip my knife between the dorsal fin and skin, cut down to the rib cage, cut upwards from the a-hole and back to the tail, then use tin snips to cut the rib cage off the spine, and finally cut the meat off the skin.
This post was edited on 6/13/18 at 10:31 pm
8
Posted on 6/13/18 at 10:22 pm to LSUMurse
Hard to explain in text, but go behind the rib cage at an angle, with the end of the blade pointing up toward the head. After that, you can do it like a red. Not bad at all. I used to make it much more difficult like yourself.
ETA: I basically just cut around the rib cage. I MAY lose a little meat doing it, but it's fast and leaves nice filets.
ETA: I basically just cut around the rib cage. I MAY lose a little meat doing it, but it's fast and leaves nice filets.
This post was edited on 6/13/18 at 10:24 pm
Posted on 6/13/18 at 10:26 pm to LSUMurse
There's probably some good Youtube videos.
2 ways I do it, the one I prefer is to us an electric filet knife to take the filets off. Then skin and debone with a filet knife. Electric knife works great on them.
If not electric, then the best way is to filet them by leaving the rib bones on the fish. I'm not the best at describing the technique, but basically you cut behind the gills then slice from the head to the tail down the back. With the meat open from the top, you slice the meat off the ribs. Then I remove the rest of the filet from the fish. Filets turn out looking very nice this way, its just not very fast for me.
2 ways I do it, the one I prefer is to us an electric filet knife to take the filets off. Then skin and debone with a filet knife. Electric knife works great on them.
If not electric, then the best way is to filet them by leaving the rib bones on the fish. I'm not the best at describing the technique, but basically you cut behind the gills then slice from the head to the tail down the back. With the meat open from the top, you slice the meat off the ribs. Then I remove the rest of the filet from the fish. Filets turn out looking very nice this way, its just not very fast for me.
Posted on 6/13/18 at 10:45 pm to baldona
This is kinda what I was shooting for. I also use an electric filet knife for every thing.
Posted on 6/13/18 at 11:05 pm to baldona
quote:
With the meat open from the top, you slice the meat off the ribs.
This is how I do it but I find it easier to make this cut with the point of a fixed blade knife for whatever reason. It’s kinda similar to the way you work a skinning knife while pulling the hide down on a deer, you’re really just separating more than cutting. Electric is easier for running down the back through the scales. Either way the trick is to not fight the ribs and use them as a guide.
Posted on 6/13/18 at 11:07 pm to LSUMurse
The best results I ever got was when an old timer taught me to think of it as 4 filets.
I hope that helps.
I hope that helps.
Posted on 6/13/18 at 11:14 pm to WAR TIGER
I’m pretty sure “Deer Meat for Dinner” has a pretty good YouTube video on his way. Just do a search.
Posted on 6/14/18 at 2:32 am to Got Blaze
Sounds spectacular. Going to have to try that next time.
Posted on 6/14/18 at 5:01 am to speckledawg
quote:
ETA: I basically just cut around the rib cage
Pretty much this. I just cut the back out. But I like to use a boning knife.
Posted on 6/14/18 at 5:20 am to LSUMurse
Cut the meat off the skin with a regular knife. Use a piece of wood with a bottle cap screwed to the end to hold the filet.
Posted on 6/14/18 at 7:00 am to LSUMurse
Bruh, Do you even Youtube?
Posted on 6/14/18 at 7:20 am to Got Blaze
That trick to start the knife in the back between the spines on the fin is great, never knew about that. That would help tremendously, the scales on them are terrible.
Posted on 6/14/18 at 7:37 am to LSUMurse
It's really not that hard
Throw your POS electric knife in the trash
Get 1 Dexter serrated fillet knife and one regular fillet knife
Cut against the scales beginning from the anal and dorsal fins with serrated, fillet with regular
This is a must have fish cleaning knife
Throw your POS electric knife in the trash
Get 1 Dexter serrated fillet knife and one regular fillet knife
Cut against the scales beginning from the anal and dorsal fins with serrated, fillet with regular
This is a must have fish cleaning knife
This post was edited on 6/14/18 at 7:41 am
Posted on 6/14/18 at 9:45 am to mylsuhat
Yeah I start from the top of the tail and work toward the head along the spine with a serrated edge knife. Cut along the back bone till I hit the rig cage and stop. Then I just cut around the rib cage cutting each side off the fish and then filet the remaining skin off the meat leaving you smaller pieces, but no bones. My favorite way is in cheese cloth in crab boil doing the crab cake recipe using the sheephead instead.
Posted on 6/14/18 at 10:00 am to mylsuhat
quote:
Throw your POS electric knife in the trash
Psshhh..
quote:
Get 1 Dexter serrated fillet knife
This is a good knife though
Posted on 6/14/18 at 11:48 am to speckledawg
Clean it backwards and leave the ribcage in the fish. I roll through them and leave plenty meat on the filet. Use a dexter russel scalloped edge 9" knife only
Posted on 6/14/18 at 12:09 pm to LSUMurse
Cut from behind the gills to a-hole at an angle. Follow back bone, stick knife up a-hole, cut to tail. Voila, halfshelled sheep daddy.
Posted on 6/25/18 at 11:27 am to speckledawg
Save the carcass and use it to make stock. You'll have to pick bones out if u want to salvage any meat or u can wrap it in cheesecloth. Escapes me why people don't make stock with their catch. Huge upgrade in taste.
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