3 hours in 42 feet of Maori BeachAttachment 68301
Skinned the Gurnard,taking the first fillet of the last brim,oops:oh noes:
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3 hours in 42 feet of Maori BeachAttachment 68301
Skinned the Gurnard,taking the first fillet of the last brim,oops:oh noes:
Bernard the Gurnard and ALL his mates! Pic of the finger?
two words.................filleting glove
Well done:cool:
That will be me in the morning.....baiting and untangling kids lines and rods :XD:
Nice haul there @madjon. Speaking of filleting, what are the best knives to use @vietnamcan etc.
Filetted our snapper and co tonight and our knives are shit.
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Comm guys tend to use victory knives.
Hey @Danny sharp ones are best !!
With respect to gurnard I reckon just leave the skin on!!
It makes for easy filleting and with no scales on the skin it crisps up good & its really tasty :)
Did you load up on them today @VC, or to many kids tangles ;) ??
There heaps out there at the moment !!
Thats what i use, from local commercial fishing supplierQuote:
Originally Posted by Chur Bay
I use this one and it is fantastic. VICTORY Fish Filleting Knife Stainless 22cm | Trade Me. I have used hundreds of filleting knives and filleted thousands of fish (maybe a slight exaggeration but it is lots) and this is the best I've come across.Quote:
Originally Posted by Danny
Did we ever! kids were catching the buggers 2 at a time... we threw back anything under about 35cm and still landed 36!:oQuote:
Originally Posted by kukuwai
As for knives yes a sharp one is best, for smaller fish like gurnard a commercial "trimming knife" which is actually the same knife as many butchers boning knife is good but for everything else I like a flexible 10-12" blade with a bull nose end on it.
Cheers, today i got limits of snapper, John Dory, cod and kahawai. Skippy or albies were everywhere which I figured was late in the piece.Quote:
Originally Posted by kukuwai
I'll look at Victory knives again. I've recently moved house and I've lost a heap of gear. Blunt knives suck.
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Chur ow Bay.Quote:
Originally Posted by Chur Bay
I've got a long Rapala stainless filleting knife which is good and a svord carbon steel which is good also. I tend to peel the gurnard and cook them hole cause the centre bones are a pain!
Have a look here matto they are no more difficult to remove than any other fish.Quote:
Originally Posted by matto1234
http://www.nzhuntingandshooting.co.n...ecovery-16997/
I recommend some Lima beans and a nice chianti
Thanks VC that sounds like a better way to go than what I've Been doing! Cheers
As mentioned leaving the skin on is a good option too.Quote:
Originally Posted by matto1234
Is there a Cookes over there? Ropes and wire etc. The Tga shop does comm gear and has all the vic knifes broQuote:
Originally Posted by Danny
There was @Gibo. Hope it hasn't closed down I'll call in for a look see.
Cheers
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The blue handled Dick knife is my favorite . It's getting pretty worn now and is nearly due for retirement but the shape is still fairly true.
The white Victory does hold an edge better but it is fairly new in comparison and I don't like it's shape or flex quite as much.
Both good knives tho.
https://uploads.tapatalk-cdn.com/201...b5826aa55d.jpg
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I prefer this for filleting myselfQuote:
Originally Posted by veitnamcam
Attachment 68385
and this for taking the skin off
Attachment 68386
unfortunately i still cannot sharpen a knife so its a good job they are cheap
I don't like a pointy tip as if you fillet to the main bone then over it is the tip that does most of the work and needs to be rounded for the edge to last and get a good flat cut.Quote:
Originally Posted by mikee
If you fillet in one swipe the tip is irrelevant but each to their own.
Knives are like women and not every man likes the same.
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