Filleting Fish
Submitted by snapper on Mon, 2012-07-16 18:18
Two guys cleaning fish at a table one cuts through the rib cage and stomach area to get a bigger fillet (brother in law) , the other cuts over the rib cage and avoids the stomach area resulting in a smaller fillet (me)
Which way is correct.
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Assassin Land Based Fishing Club Member
hekser
Posts: 572
Date Joined: 31/03/10
whos got more bones in their fillet?
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snapper
Posts: 335
Date Joined: 09/02/08
bones and worms
in the brother in laws fillets especially on rankin and estuary cod
Assassin Land Based Fishing Club Member
Yewiefish85
Posts: 803
Date Joined: 02/01/11
each to their own, also
each to their own, also depends if you like picking through bones, i personally fillet your way except black jew as i have family members that like the stomach area with the bones in
snappermiles
Posts: 2100
Date Joined: 05/11/10
both
but he can cut the wings off and bbq them with lemon and garlic for a terrific feed! i on bigger fish always cut through the stomach and along theside of the head taking the whole filllet and wing and belly section off in one piece! then trim the wing off! it just leaves you a two bigger wing sections instead of one smaller belly section!
ALL FISHERMEN ARE LIARS EXCEPT YOU AND ME! AND IM NOT SO SURE ABOUT YOU!
till
Posts: 9358
Date Joined: 21/02/08
Depends? Some fish, there is
Depends?
Some fish, there is nothing over the rib cage anyway.
Though, if there is, I often cut the fillet down to about the rounded part of the rib cage, then cut it off.
The next trick is to dislocate the wings, then put a little cut in before the vent, then cut from the wings to that roundest part of the ribs, then down to that cut ahead ov the vent - in some fish youc an simply just rip the wings and belly off together, and that is the object.
Leaves you with two nice fillets for the freezer and with a decent dhu, a good feed of wings and the belly together ASAP.
Zoggy84
Posts: 234
Date Joined: 24/06/12
I needa learn how to fillet
I needa learn how to fillet properly :( I always manage to get bones. or i leave too much meat on the frame.
The name is Zoe.
If any1 but the wife asks im fishing, if she asks im at work.
Georgejungle
Posts: 354
Date Joined: 25/03/09
practise on sambos for the in
practise on sambos for the in laws Zoggy
southcity104
Posts: 1659
Date Joined: 27/01/09
On larger fish
filleting your way will leave plenty of meat on the remaining rib cage. No big deal really but that meat can be used for soups, chowders ect or the ribs can even be BBQ'd. Keep the wings, there great fried or BBQ'd!
"Its a life style job"
Rob H
Posts: 5847
Date Joined: 18/01/12
dont need to cut through the
dont need to cut through the ribs. Most fish you can fillet up to the ribs then your hand in, fingers each side of cage bones and break.
Just as with skinning a cat, theres more than one way to fillet. There are some wrong ways (Texas chainsaw massacre) but its knife skill thats the failure usually, not preferred method.
Personally Im pretty embarrassed if anyone finds a bone in my fillets, but I guess thats from years of commercial fishing.
Give a man a mask, and he'll show you his true face...
The older you get the more you realize that no one has a f++king clue what they're doing.
Everyone's just winging it.
aaasnapper
Posts: 218
Date Joined: 15/01/10
I cut through the rib cage
I cut through the rib cage using shears, then once the fillet is off I will remove the rib cage including the bones.
The rib cage will be for BBQ so to the wings. awesome feed can't believe people through this away.
The head has a sh*t load of meat, so will put the head in water and after a few minutes of boiling remove all the meat from the head.
Depending on how bad your filleting job is you could BBQ the skeleton.
Mate its a win win cant go wrong.
If everyone did that we would have a better stocked fishery.
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squidder
Posts: 457
Date Joined: 03/09/10
Skinny rs
knives are not on my favourite list for filleting, having done it commercially. I prefer a knife, not too long for the fish, that I can steer and when it comes to the stomach/gut area i cut carefully around that area making sure not to puncture it. Once finishing I cut through the little overlay where the gill opening joins at the bach of the head, a neat slice around each side and presto , nice clean seat of wings to barbie, skinned on not skinned.
As for the head, especially on dhuys and Pys , try steaming them and keep an eye on the process so you do it just enough to allow the skin to peel off. Then pluck all the meat out, fish patties next after you've fried the backbone.
I do not gut any of my fish nor do I cut through the lower part of the fish to bleed them like most, just a quick cut through the main vein inside the gills and iked then rinsed then Iced.
Some of us out there need to learn how to get the most out our precious resourse, with practice.
cheers
southcity104
Posts: 1659
Date Joined: 27/01/09
I had a laugh last night..
while my wife was watching masterchef. They we cooking snapper fillets with the scales on and eating the whole lot, scales and all!!
"Its a life style job"