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Thread: Filleting for recovery

  1. #1
    Almost literate. veitnamcam's Avatar
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    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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  2. #2
    Almost literate. veitnamcam's Avatar
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    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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  3. #3
    Almost literate. veitnamcam's Avatar
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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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  4. #4
    Almost literate. veitnamcam's Avatar
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    You should be able to see threw the frame like a filthy window.

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  5. #5
    Almost literate. veitnamcam's Avatar
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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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  6. #6
    Member Spook's Avatar
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    Quote Originally Posted by veitnamcam View Post
    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
    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.
    Which is worse, ignorance or apathy...I don't know and don't care.

  7. #7
    Caretaker jakewire's Avatar
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    Its a very informative post VC,
    cheers.
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    Quis custodiet ipsos custodes?

  8. #8
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Spook View Post
    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.
    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.
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  9. #9
    Gone But Not Forgotten Toby's Avatar
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    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
    VIVA LA HOWA

  10. #10
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by Toby View Post
    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
    I hope it is not done in one cut
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  11. #11
    Gone But Not Forgotten Toby's Avatar
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    VIVA LA HOWA

  12. #12
    Member mikee's Avatar
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    Quote Originally Posted by veitnamcam View Post
    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
    Ummmmmmmmmmmm, No not a good idea The total might be used against me in the future
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  13. #13
    Almost literate. veitnamcam's Avatar
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    Gottem smoked yet?
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  14. #14
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    nice one
    Dont waste your time chasing every last fps, it doesnt matter in the real world, it wont make a difference, all it will do is cause head aches and frustrations. And dont listen to silly old cunts

  15. #15
    Member mikee's Avatar
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    Quote Originally Posted by veitnamcam View Post
    Gottem smoked yet?
    Was all filleted up by 1pm yesterday, brined till 8pm and then smoked. Yum Yum Yum
    veitnamcam likes this.

 

 

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