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Started By
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1
Posted on 6/18/15 at 12:30 pm to NOFOX
quote:
Looks like Todd Masson has been reading TD
surprised its not giving away anyones fishing spots
Posted on 6/18/15 at 12:32 pm to rduple2
quote:
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.
that takes way too long, especialy with limits...
hope he doesn't clean them all like this
Posted on 6/18/15 at 12:36 pm to rduple2
quote:
He's got tons of other fish cleaning videos. Dude is awesome with a knife.
Not really. He's good at cleaning a few fish if you are retired. This guys is good with a knife...
It took you how long to clean that trout?
Posted on 6/18/15 at 12:43 pm to Artie Rome
Posted on 6/18/15 at 12:49 pm to Artie Rome
It reminded me of skinning a deer or alligator. Short strokes. I never use anything but an electric knife.Posted on 6/18/15 at 1:17 pm to NOFOX
quote:
Looks like Todd Masson has been reading TD. He just posted this:
Masson has always been a potlicker
Posted on 6/18/15 at 2:15 pm to Artie Rome
fricking florida - from the comments
quote:
Tolga Kavut 1 year ago
are they farm raised? They look giant. I ve never seen that big red in florida
Posted on 6/18/15 at 2:23 pm to Buck_Rogers
I make one slit from the anal fin towards the head on the bottom side of the belly. I stick one finger in there and scoop out the air bladder, then filet like normal
Posted on 6/18/15 at 2:29 pm to Major Dutch Schaefer
quote:
Filet and do not leave skin on. I also use an electric knife.
Just Like This
To each his own, but that definitely does leave meat. I've compared it myself. You might not lose half a filet cleaning trout like that, but you're losing a little bit of meat on each filet.
I just start at the head and pull the air bladder out with my finger. It takes less time than doing if that way. I also don't use an electric knife on trout.
Posted on 6/18/15 at 2:32 pm to rduple2
quote:
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.
That's an awesome video. No way I'd have time to do that on big numbers of fish, but I'm gonna try that the next time I save 4-5 good sized fish for the oven.
Posted on 6/18/15 at 2:40 pm to bluemoons
Anyone else likes frying the tails?
Posted on 6/18/15 at 3:04 pm to TJG210
quote:
Anyone else likes frying the tails?
On sacalait and bream, oh hell yea. Ive never tried saltwater fish tails.
Posted on 6/18/15 at 3:54 pm to CootDisCootDat
quote:
but not better than sacalait.
Correct. Only thing that holds a candle is a small spotted bass.
Posted on 6/18/15 at 4:20 pm to Major Dutch Schaefer
That video looks like Jack Payne's cleaning table at Sweetwater. I wish I had a dollar for every trout that was cleaned at that table!! Todd learned that from Jack!!! 
Posted on 6/18/15 at 4:29 pm to LSUCouyon
Why does Russo remove the scales if he's taking the skin off? 
Posted on 6/18/15 at 4:52 pm to PapaPogey
I wondered that too. Doesn't make sense. He said it keeps the knife from "jumping" over them, but it's a spec. Never had that happen. Maybe he was just showing the different ways to clean them, but on one fish.
Posted on 6/18/15 at 7:20 pm to joeleblanc
The most critical cleaning aspect is keeping the filets out of the fish slime. You cannot allow it to touch the part of the table where the slime is
I've seen people flat ruin fish fries, then say well trout aren't that good etc The trout would taste like an 70 lb bluecat
I've seen people flat ruin fish fries, then say well trout aren't that good etc The trout would taste like an 70 lb bluecat
Posted on 6/18/15 at 7:22 pm to Buck_Rogers
quote:
How do you filet your specs?
One limit at a time.
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