Filleting for recovery

A successfull time as a Baader technician machine filleting mostly Hoki,orange roughy,ling,hake, southern blue whiteing etc makes me cringe any time i see a fish filleted on tv.

The old inch behind the pec fin and one swipe towards the tail filleting method makes me want to swing a big spikey dog by the tail straight at the kisser of the filleter, they are leaving most of the fish on the frame and its criminal waste in my not very humble opinion.

So how should you fillet?

Ok here is a demo on gurnard , these techniques work just the same for most fish.

Gurnard have a line of barbs each side of the dorsal line, cut in on a steep angle just outside them toward the dorsil bones of the frame.

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Its important to run the cut right up to the head, the best thickest meat is up there!
An angled cut right up against the pec barb and up into behind the head to get that delicious meat.

Now start knifeing meat away from the frame just like you would do a back steak of a deer, think surgeon not butcher.
knife hard down to the main bone or spine,then carefully knife over it and along the lower dorsal fins .

over the belly you have two main options, pin bone out fillet or pin bone in ,pin bone in and later trimmed before skinned is the best option for recovery.

Boneless pin bone out fillet

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Attachment 30451

Pin bone in fillet next to the other.

you can then remove the pin bones that run all the way to the skin.

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knife carefully hard on the bones to the skin.

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you want a sharp knife of course but keep it wet for lubrication (tap water will do for this)

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Skin with a sharp wet knife held on the board/bench while you pull./ saw the skin toward you.

Pin bone on frame vs pin bone removed.

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You should be able to see threw the frame like a filthy window.

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You may well think" why the hell would I spend the time to do it properly?"
Yes it does take longer to do it properly but it is worth it.

Add up the cost of your boat and motor,fuel,oil,servicing,electronics if any,ramp fees,repairs,modifications,rods,line,tackle,burly, bait,trailer reg/wof, tow vehicle costs And on an on it goes........get the most out of your catch:)

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Originally Posted by veitnamcam

You may well think" why the hell would I spend the time to do it properly?"
Yes it does take longer to do it properly but it is worth it.

Add up the cost of your boat and motor,fuel,oil,servicing,electronics if any,ramp fees,repairs,modifications,rods,line,tackle,burly, bait,trailer reg/wof, tow vehicle costs And on an on it goes........get the most out of your catch:)

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Bugger adding up the costs for fishing...I did that once for venison...about $300 a pound, fish would be the same...just do it.

Its a very informative post VC,
cheers.

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Originally Posted by Spook

Bugger adding up the costs for fishing...I did that once for venison...about $300 a pound, fish would be the same...just do it.

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I try to keep my costs under supermarket prices which at this time of year is easy enough to do for both venison and locally available fish species.

My dad does it nearly the same way you showed, only difference being he doesn't cut the fillet off the frame to skin it. He cuts the fillet back to the tail then flicks the fillet over while still connected then skins it so the skin is still with the frame then takes the fillet and takes those bones out then done.

Mmmmmm gurnad :thumbsup:

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Originally Posted by Toby

My dad does it nearly the same way you showed, only difference being he doesn't cut the fillet off the frame to skin it. He cuts the fillet back to the tail then flicks the fillet over while still connected then skins it so the skin is still with the frame then takes the fillet and takes those bones out then done.

Mmmmmm gurnad :thumbsup:

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I hope it is not done in one cut :thumbsup:

;)

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Originally Posted by veitnamcam

You may well think" why the hell would I spend the time to do it properly?"
Yes it does take longer to do it properly but it is worth it.

Add up the cost of your boat and motor,fuel,oil,servicing,electronics if any,ramp fees,repairs,modifications,rods,line,tackle,burly, bait,trailer reg/wof, tow vehicle costs And on an on it goes........get the most out of your catch:)

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Ummmmmmmmmmmm, No not a good idea :) The total might be used against me in the future

Gottem smoked yet?

nice one

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Originally Posted by veitnamcam

Gottem smoked yet?

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Was all filleted up by 1pm yesterday, brined till 8pm and then smoked. Yum Yum Yum

NICE! I had a nap after flushing motor/cleaning boat :thumbsup:

I couldn't agree more on the filleting for eatting fish

The one cut only gets used on my boat for the bait


Good pics to, and simple directions.

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Originally Posted by veitnamcam

NICE! I had a nap after flushing motor/cleaning boat :thumbsup:

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Very good, i had a trip out to mates at Cable Bay, then walked the dogs 7km, smoked the fish, vaccy packed it too before I was allowed a nap

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Originally Posted by mikee

Very good, i had a trip out to mates at Cable Bay, then walked the dogs 7km, smoked the fish, vaccy packed it too before I was allowed a nap

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mwha ah ah ha !

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And............ We use this website so even the leftovers aren't wasted.

FreeFishHeads.co.nz | Utilization of our fish is conservation of our fish

Thats pretty similar to what I do ,hate to waste any of it.Guys I give my heads n frames to complain my fillet knife is too sharp .
The guy down the road won't complain . Only difference I can see ,I leave the belly flap & bones on the fillet & remove the wings with that attached(my work lunches) & always leave the skin on.Keeps the fish a bit more moist when cooked. Not 100% boneless but I don't like to waste fresh fish.A long tapered blade is the go for filleting ,I use a kitchen knife I modified on the grinder to get the right shape.Bit like a long boning knife.

I do it the same way VC, less mess and no bones. A bloody small fillet however.

Nice VC. I do take it you are eating these straight away if using fresh water as lube?

90% of the time,dont freeze bugger all just eat fish till its gone usually:D

Its only to keep the knife wet your not hosing the fillets with it!

Car pie. I often smash all the filleting at once so the fish may stay in the fridge for a couply days. All gravy mate :D