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Started By
Message
How do you fillet your fish?
Posted on 11/12/20 at 7:45 am
Posted on 11/12/20 at 7:45 am
The Fillet Knife recommendation thread got me thinking, what's everyone's preferred method of filleting fish.
I typically fillet speckled trout via the belly method. An example of the belly method is linked below.
Speckled trout traditional vs. belly method
For Redfish, I typically fillet the traditional way. I'm not a half shell fan. I usually prepare my redfish blackened, so I fillet normal. I usually use an electric knife, but I think I'm going to go back to a regular fillet knife. I don't keep redfish over 22", so the electric knife is successful on the smaller ones. I find the below method the easiest with a regular knife.
Best Way to Fillet a Redfish
I fillet bass the traditional way, but I'm looking for a more efficient way. Their rib cages are on the bigger side and become frustrating after a few fish, Again, I typically use an electric knife on bass. Most videos on filleting bass are from Yankees and they don't know s#$t about fishing!
What methods to y'all prefer? Looking for some good suggestions!
I typically fillet speckled trout via the belly method. An example of the belly method is linked below.
Speckled trout traditional vs. belly method
For Redfish, I typically fillet the traditional way. I'm not a half shell fan. I usually prepare my redfish blackened, so I fillet normal. I usually use an electric knife, but I think I'm going to go back to a regular fillet knife. I don't keep redfish over 22", so the electric knife is successful on the smaller ones. I find the below method the easiest with a regular knife.
Best Way to Fillet a Redfish
I fillet bass the traditional way, but I'm looking for a more efficient way. Their rib cages are on the bigger side and become frustrating after a few fish, Again, I typically use an electric knife on bass. Most videos on filleting bass are from Yankees and they don't know s#$t about fishing!
What methods to y'all prefer? Looking for some good suggestions!
9
Posted on 11/12/20 at 7:51 am to Me Bite
Gotta skin catfish. Pull down on the filets and up on the nugget.
I do like redfish on the halfshell but the difference between halfshell and fully fileted is one more pass with the filet knife.
Bass get the full filet treatment.
I do like redfish on the halfshell but the difference between halfshell and fully fileted is one more pass with the filet knife.
Bass get the full filet treatment.
Posted on 11/12/20 at 8:30 am to WhiskeyThrottle
A little trick I learned years ago when filleting red fish, snapper or similar.
When cutting the meat off the scales/skin leave just a bit of meat, maybe a 1/16" or thinner on the scale side.
Most of what is left contains a lot of blood and should be trimmed anyway.
When cutting the meat off the scales/skin leave just a bit of meat, maybe a 1/16" or thinner on the scale side.
Most of what is left contains a lot of blood and should be trimmed anyway.
Posted on 11/12/20 at 8:40 am to Me Bite
I filet all fish the same with, with a very sharp filet knife and start at the top along the spine, around the centerline and then toward the belly. I do tend to cut around all the rib bones on most fish and not have to deal with that later.
Large catfish also find me removing all the belly meat.
Redfish, black drum and sheepshead I will usually leave the scales on since I prefer to grill them on the half-shell.
All other fish, after fileting off the bones, I'll flip them and remove the skin/scales.
Large catfish also find me removing all the belly meat.
Redfish, black drum and sheepshead I will usually leave the scales on since I prefer to grill them on the half-shell.
All other fish, after fileting off the bones, I'll flip them and remove the skin/scales.
Posted on 11/12/20 at 8:57 am to Me Bite
Excuse the Hijack.
But I'm looking for a serrated filet knife to use on large redfish and sheepshead. I saw a guide with a 10" knife several year ago that had a knife with a fine serrated or diamond edge. It cut through redfish like butter.
Thanks
But I'm looking for a serrated filet knife to use on large redfish and sheepshead. I saw a guide with a 10" knife several year ago that had a knife with a fine serrated or diamond edge. It cut through redfish like butter.
Thanks
Posted on 11/12/20 at 9:05 am to tigeryat
Dexter Russell 8" Tiger Edge - makes quick work of snapper and redfish.
Posted on 11/12/20 at 9:06 am to tigeryat
Dexter Russell serrated- they are fantastic on any of the larger scaled fish- reds, drum, sheepshead. They are cheap and easy to sharpen with a handheld sharpener.
Posted on 11/12/20 at 9:38 am to Me Bite
For speckled trout I do the belly method but don't go in as much as the video. I just take a strip off the bottom so I can clear the insides away. This helps the knife go down the backbone without being caught up in the stomach and rest of innards. I also keep the roe sometimes if I plan to fry fillets that night.
Redfish I generally just do normal with the help of a filletzall. If I'm using a fixed blade Dexter I generally slide the knife between the scales and back fin first and work my way from top to bottom taking the meat off the backbone.
Flounder I clean several different ways depending on which way I plan to cook it.
Redfish I generally just do normal with the help of a filletzall. If I'm using a fixed blade Dexter I generally slide the knife between the scales and back fin first and work my way from top to bottom taking the meat off the backbone.
Flounder I clean several different ways depending on which way I plan to cook it.
This post was edited on 11/12/20 at 11:58 am
Posted on 11/12/20 at 9:54 am to Me Bite
Posted on 11/12/20 at 10:52 am to Me Bite
quote:
speckled trout via the belly method
Redfish, I do traditional, but go around the ribs. So much easier on me and the knife. Sometimes, I leave on the half shell, but most get fully taken off.
Sheepshead go all the way off, because I like to cook it in crab boil and use on steak or pasta.
Posted on 11/12/20 at 10:53 am to Saskwatch
quote:
keep the roe sometimes if I plan to fry fillets that night.
No doubt. My 6yo will fight someone over fried trout roe.
Posted on 11/12/20 at 11:00 am to Me Bite
With a knife
Posted on 11/12/20 at 11:01 am to Me Bite
For redfish I'm a half shell guy. I start with a really sharp filet knife right behind the head/fin and cut a diagnal line from the belly to the top of the fish then use that line as a starting point for a traditional filet. I do a light pass all the way down the fish before doing a few deeper passes all the way to the rib cage then all the way through towards the end of the fish. I then do the same to the other side. I come back with a heavy aerated knife or shear and cut strai through the rib cage on both side removing the filets. I then trim the bones/ribs off my filets with a razor sharp filet knife. Rinse, dry, grill!!!
Posted on 11/12/20 at 12:38 pm to Me Bite
Redfish and drum, if I have more than 3 or 4 I bust out the filletz all and half shell them. If I want to blacken some I'll cut it off the scales with a regular knife.
Sheephead, I use the filletzall and take them off the skin
Specks and Bass belly method
Perch I'll scale, but and dehead a few to fry the rest get filleted
Catfish, I never skin them, always fillet them
Sheephead, I use the filletzall and take them off the skin
Specks and Bass belly method
Perch I'll scale, but and dehead a few to fry the rest get filleted
Catfish, I never skin them, always fillet them
Posted on 11/12/20 at 1:38 pm to CHEDBALLZ
Which Filetzall blade do you use? I hear some prefer the freshwater blade for redfish.
Posted on 11/12/20 at 1:43 pm to CHEDBALLZ
quote:
Redfish and drum, if I have more than 3 or 4 I bust out the filletz all and half shell them. If I want to blacken some I'll cut it off the scales with a regular knife.
I have the Rigid Sawzall with the Dexter blade, and that thing scares the crap out of me. I almost lost my thumb using it on a 24" redfish!
Posted on 11/12/20 at 2:18 pm to CHEDBALLZ
quote:
Catfish, I never skin them, always fillet them
Same here for cats. I think it's a waste of time to skin them when I can just filet the skin off the slab after getting it off the bone.
Posted on 11/12/20 at 3:36 pm to LSUlefty
I have the 10" one on a Kobalt One Hand Reciprocating. It will tear a redfish a new a-hole. All in it was about $100.
Posted on 11/12/20 at 3:44 pm to LSUlefty
I have the 10" one on a Kobalt One Hand Reciprocating. It will tear a redfish a new a-hole. All in it was about $100.
Posted on 11/12/20 at 4:59 pm to CHEDBALLZ
I tried the Filetzall once and it scared the crap out of me.
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