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Filleting bream
Posted on 8/4/20 at 7:18 pm
Posted on 8/4/20 at 7:18 pm
I can’t remember where I saw a link to a video of some guy filleting a bream some unusual way that was really quick. Increased fishing time this year has led me to being able to get more time on the water, and more fish for the freezer. The way I fillet them gets maximum meat I think, but it can take a while if you have 40-50 to do. Anyway, I’m pretty sure someone posted the link on here, but google search won’t turn up anything. Does anyone know the video I am talking about?
8
Posted on 8/4/20 at 7:21 pm to Fratigerguy
Electric filet knife. Cut behind the gill to the spine, ride the spine down to the tail. Flip and ride the skin down. Rib then. That’s how we’ve always done them. Have someone fileting and one ribbing and you can knock a lot out in a short time
Posted on 8/4/20 at 7:37 pm to TigernMS12
Not a fan of an electric filet knife. I use a good sharp filet knife for everything. Granted, I don’t filet big boned fish much. Anyway, this method was something totally different, and I can’t remember what it was. 
I’ve got all the regular old methods down pat. But this way, if I remember right, took a few seconds to remove both filets.
I’ve got all the regular old methods down pat. But this way, if I remember right, took a few seconds to remove both filets. 
Posted on 8/4/20 at 8:27 pm to Fratigerguy
quote:
Not a fan of an electric filet knife
Well, do you want fast or not?
Posted on 8/4/20 at 9:23 pm to Fratigerguy
Whole Bream is the best tasting fish with the most flavor. Scale them.
Posted on 8/4/20 at 9:36 pm to Riolobo
quote:
Whole Bream is the best tasting fish with the most flavor. Scale them.
But, I don’t want to. I fully understand what whole bream tastes like. I’ve lived or hunted on lakes and rivers my whole life. I want to know if anyone has the link to the video of the guy who filets bream very unconventionally. It was a bored thought more than anything else. Appreciate the advice.
Posted on 8/4/20 at 10:01 pm to Fratigerguy
Posted on 8/5/20 at 12:00 am to Stexas
Those aren't bream.
Posted on 8/5/20 at 6:38 am to mingoswamp
Yeah, so? Everyone knows those are sac-a-lait.
Posted on 8/5/20 at 7:42 am to Fratigerguy
You taking about the guy that cuts parallel to the spine, cuts down along the skin, and almost scoops the filet out with a dull knife?
Posted on 8/5/20 at 8:12 am to Fratigerguy
FB Link
FWIW, I tried and he makes it look real easy, it's not.
My method is to go from the tail forward to the head cutting through rib cage. Then I make a cut behind the head to pull the fillet off with the skin on. Pass it to my son and he cuts it off the skin and cuts off the rib bone. We can do 50 in about 20 minutes.
FWIW, I tried and he makes it look real easy, it's not.
My method is to go from the tail forward to the head cutting through rib cage. Then I make a cut behind the head to pull the fillet off with the skin on. Pass it to my son and he cuts it off the skin and cuts off the rib bone. We can do 50 in about 20 minutes.
Posted on 8/5/20 at 8:56 am to TigernMS12
quote:This.
Electric filet knife. Cut behind the gill to the spine, ride the spine down to the tail. Flip and ride the skin down. Rib then. That’s how we’ve always done them. Have someone fileting and one ribbing and you can knock a lot out in a short time
Posted on 8/5/20 at 9:34 am to CHEDBALLZ
The FB guys method does not look faster than slabbing each side in a regular filet. It looks similar to the two finger dove breast rip. Which I am not a fan of because of waste.
Agree with the guy that said they can roll through 50 in 20 mins and you probably end up with more meat.
Agree with the guy that said they can roll through 50 in 20 mins and you probably end up with more meat.
Posted on 8/5/20 at 9:45 am to Fratigerguy
The OB is becoming kind of like an unintentional OT
Posted on 8/5/20 at 9:51 am to Riolobo
quote:
Whole Bream is the best tasting fish with the most flavor. Scale them.
Posted on 8/5/20 at 10:23 am to Stexas
No only are those not bream but I don't like the idea of filleting toward my hand with an electric knife.
Posted on 8/5/20 at 10:26 am to Fratigerguy
I've done it with hybrid bream. They are as big as large white perch .
Posted on 8/5/20 at 11:33 am to bird35
I don't either, but the dude is quick and catches a lot of fish. FWIW,I fished with him before and he doesn't shut up. It's one thing for a guide to be personable and visit but another for him to never shut his pie hole.
Posted on 8/5/20 at 12:02 pm to Fratigerguy
Scale and gut only way to go. Its all about the skin and bone for brim . And dont forget the crispy tails.
Posted on 8/5/20 at 1:17 pm to CHEDBALLZ
quote:
CHEDBALLZ
Yeah pretty sure that’s it. For some reason I thought it was way quicker. I think that’s actually slower than how I normally do it. Thanks for the link!
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