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Started By
Message
2
Posted on 6/18/15 at 9:17 am to AlxTgr
Step 1 remove specs from freezer and throw in garbage can.
Step 2 release crappie filets in grease enjoy.
Step 2 release crappie filets in grease enjoy.
Posted on 6/18/15 at 9:18 am to AlxTgr
I don't get how someone could get that taste from bass, bream, or sac-a-crappie. Big catfish? Sure...
Posted on 6/18/15 at 9:21 am to Buck_Rogers
quote:
When growing up it was the norm to scale them and leave the skin on.
I don't have time for that.
Cut out the belly then filet. 14 seconds a fish.
If I fished in Vermilion Bay and caught 4 fish a trip I might consider slowing down.
Posted on 6/18/15 at 9:25 am to Artie Rome
Start at anal fin and go straight down to backbone then cut parallel.Can do it without ever stopping the knife.
ETA: same way as video linked in first page
ETA: same way as video linked in first page
This post was edited on 6/18/15 at 9:29 am
Posted on 6/18/15 at 9:43 am to PapaPogey
quote:
Can do it without ever stopping the knife.
Many guys I know tape the trigger with electrical tape. I don't catch that many fish.
Posted on 6/18/15 at 10:05 am to Easternrio
quote:
specs from freezer
There's your problem.
If I hit the trout really well, I'll fry a bunch that night and give the rest away. Fresh specs in the fryer are good, but not better than sacalait.
I knew the fresh vs. salt pissing match would start when I saw the title.
Posted on 6/18/15 at 10:48 am to CootDisCootDat
quote:This
If I hit the trout really well, I'll fry a bunch that night and give the rest away. Fresh specs in the fryer are good, but not better than sacalait.
Posted on 6/18/15 at 11:02 am to AlxTgr
quote:
Me too, but it sure looked like a lot of meat on that belly section.
I have successfully used this method, which saves all of that belly meat. I wouldn't do this if I had a limit of trout though. That belly meat is so good too.
Vincent Russo cleans a speckled trout.
Posted on 6/18/15 at 11:10 am to rduple2
That dude is good. I really like the tip about the spine. I lose a lot of meat by following it with the blade. If I don't have a ton of fish to clean, I am going to start doing this on fish with a large spine.
Posted on 6/18/15 at 11:20 am to rduple2
quote:
Vincent Russo cleans a speckled trout.
Cool, but holy crap that takes alot of time!!
Posted on 6/18/15 at 11:20 am to Buck_Rogers
Electric knife...no skin...if I do it perfect there is almost a silver film left
Posted on 6/18/15 at 11:22 am to Tbooux
No joke. It would take 2 days to clean a limit
Posted on 6/18/15 at 11:23 am to sonoma8
Might try it just to frick with my fishing partner. He cleans 45 trout. I clean 5.
Posted on 6/18/15 at 11:34 am to StrongBackWeakMind
quote:
Might try it just to frick with my fishing partner. He cleans 45 trout. I clean 5.
Posted on 6/18/15 at 11:45 am to GreenTrout
quote:
I don't get how someone could get that taste from bass, bream, or sac-a-crappie. Big catfish? Sure...
Bass moreso than sacalait and bream, and I only mean that in relation to how clean tasting and flaky specks are. Perhaps not a "mud" taste, but a slightly fishier taste. Very hard to explain. And it's not that I dont mind fishy taste, I'll gladly devour bass or anything else, even catfish, but it's not superior to the sweet and light taste of specks.
Posted on 6/18/15 at 11:46 am to dnm3305
quote:I disagree. You're doing a great job.
Very hard to explain.
Posted on 6/18/15 at 11:51 am to StrongBackWeakMind
Try doing it like the video on the first page. It's super fast and easy and I can clean a limit of specks in under 10 minutes if I'm setup right.
This post was edited on 6/18/15 at 11:54 am
Posted on 6/18/15 at 11:54 am to PapaPogey
That's how I normally do it, but I start behind the anal fin. Not sure what difference it makes.
Posted on 6/18/15 at 12:09 pm to StrongBackWeakMind
Looks like Todd Masson has been reading TD. He just posted this:
Fastest Way to Fillet Speckled Trout
Fastest Way to Fillet Speckled Trout
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