02-06-2005, 01:55 AM
[cool][#0000ff]I filleted a lot of fish today, even if I didn't get to go fishing myself. Guess that's what I get for opening my yap and volunteering. First it was FlyFishingMoose and Uncle Ray. Then it was Mikecromaine. He even threw me a curve by bringing frozen perch to fillet. First time I ever tried filleting fish sticks.[/#0000ff]
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[#0000ff]My camera is still in the shop (after getting dunked at Pelican) but TubeBabe let me use hers. So, I shot some pics while FFM did the posing. He sure has pretty hands, doesn't he?[/#0000ff]
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[#0000ff]The first pic shows the electric knife I use...made by American Angler. I have lost count of how many fish I have filleted with it in the 6 years I have owned it. I bought a replacement a couple of years ago, when I thought it might be going out, but it has lasted a few thousand more fish since. It came with 2 sets of blades. I use the long ones for bigger fish, and the shorter ones for smaller fish. Duh.[/#0000ff]
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[#0000ff]The second pic shows the first cut. Start right behind the head and cut down until you reach the spine. Then, make a hard right turn and start down the spine toward the tail.[/#0000ff]
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[#0000ff]The third pic shows the "slabbing" process. Keep the blade parallel to the surface of the board and continue to the tail. [/#0000ff]
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[#0000ff]The fourth pic shows flipping the fillet over onto the skin side, with the skin still attached at the tail. This provides a "handle" to hold onto while running the knife to skin the fillet.[/#0000ff]
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[#0000ff]The fifth picture shows running the knife blade between the skin and the flesh, to finish skinning the fillet. Be sure to keep the blade flat to get the most efficient skinned fillets.[/#0000ff]
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[#0000ff]The sixth picture shows cutting the rib cages away from the skinned fillet. Using a short, sharp blade makes this job easy and leaves a nice clean boneless piece of fish flesh.[/#0000ff]
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[#0000ff]The last pic shows how I normally do a large bunch of small fish. I batch them. I fillet and skin the fillets and stack them up on one end of the board. Then, I spread them all out on the board and go from fillet to fillet, cutting out the ribs. Faster and easier than stopping to debone each fillet as you cut it off the carcass.[/#0000ff]
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[#0000ff]Hope this helps. (By the way guys, I just moved and left no forwarding address)[/#0000ff]
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[#0000ff][/#0000ff]
[#0000ff]My camera is still in the shop (after getting dunked at Pelican) but TubeBabe let me use hers. So, I shot some pics while FFM did the posing. He sure has pretty hands, doesn't he?[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]The first pic shows the electric knife I use...made by American Angler. I have lost count of how many fish I have filleted with it in the 6 years I have owned it. I bought a replacement a couple of years ago, when I thought it might be going out, but it has lasted a few thousand more fish since. It came with 2 sets of blades. I use the long ones for bigger fish, and the shorter ones for smaller fish. Duh.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]The second pic shows the first cut. Start right behind the head and cut down until you reach the spine. Then, make a hard right turn and start down the spine toward the tail.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]The third pic shows the "slabbing" process. Keep the blade parallel to the surface of the board and continue to the tail. [/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]The fourth pic shows flipping the fillet over onto the skin side, with the skin still attached at the tail. This provides a "handle" to hold onto while running the knife to skin the fillet.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]The fifth picture shows running the knife blade between the skin and the flesh, to finish skinning the fillet. Be sure to keep the blade flat to get the most efficient skinned fillets.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]The sixth picture shows cutting the rib cages away from the skinned fillet. Using a short, sharp blade makes this job easy and leaves a nice clean boneless piece of fish flesh.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]The last pic shows how I normally do a large bunch of small fish. I batch them. I fillet and skin the fillets and stack them up on one end of the board. Then, I spread them all out on the board and go from fillet to fillet, cutting out the ribs. Faster and easier than stopping to debone each fillet as you cut it off the carcass.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]Hope this helps. (By the way guys, I just moved and left no forwarding address)[/#0000ff]
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