How to clean redfish video

[spothogg]

This video is pretty interesting. I've never heard of using a beef skinning knife for cleaning fish, but it looks like it works well. I also love the fish tail holder he made using a dowel with a beer bottle cap screwed to the bottom. Brilliant!

https://www.youtube.com/watch?v=DlwfKBsgImg

[FUTCHCAIRO]

THANKS FOR A NEW WAY TO CLEAN REDS.
PA
SEMPER FI

[FishWithChris]

eh'. Interesting, but I'll stick with my method..

besides, with as many filet knives I've won via raffles from the NFGFC meetings, I'll have knives for generations to come!

[RCS]

I've used that knife and method of cleaning reds for several years now. I love that knife.

[red_yakker]

I usually leave the skin/scales on with redfish, along with the ribcage, cause I normally either grill or broil my redfish, and just pick the meat off the bones after it's cooked . But, for blackening, frying, or most any other cooking method, it looks like a good way to squeeze a little extra meat out of each fish. I'll have to give it a try.
Also, I couldn't help but notice some negative comments on the youtube page about the knife blade rusting up. Rust on a knife blade means it's a high carbon steel. High carbon steel holds a better edge than stainless, and for a longer time. All you gotta do is keep it dry when not in use, and don't run it through the dishwasher. In fact, I never run any of my good knives through the dishwasher, stainless or not.

[RCS]

red_yakker, the knife is carbon steel and holds an edge very well. Mine has a patina to it now, but no rust. I clean it after every use and will occasionally wipe it down with silver compound. It's been a great all around cleaning knife...I use it for redfish and other large fish, as well as deer.

[Mo Redd]

Where do you find a curved knife like that for sale? It's called a beef skinning knife?

[red_yakker]

http://cleanyourcatch.com/?product=curv ... ning-knife
Just did a quick Google search and found this. I'm not sure if it's the only place to find them.

[Mo Redd]

Thanks, Red. Actually, I just spoke to my son, out in Colorado, and his father-in-law has a forge and some knife making
tools, and I may have him make one for me.

[onefishtwofish]

Been away for a while, but I took a flyer on this knife and have now started cleaning reds like this. My brother hates when I do it this way, because he likes frying backbones. There is not enough meat left on the backbone to make it worth it doing it like that. I use a fish scaler to hold the tail end down on the filet. It works well. There is a bit of a learning curve, because everything feels backwards, but I have it down now. The key is putting your finger on the blade like he says. The knife gets patina very quick as noted. It also stays real sharp, but I keep a stone and a rod and give it a quick touch up before cleaning every time.

[zload]

Dexter makes several similar profile "beef" skinning knives along with some "sheep" skinning knives with the familiar white non-slip type handle as well as wood handles run about $20 - $30 depending on model... they do work pretty darn well cleaning fish. Not that I'm going to be catching any this weekend

6" Beef Skinner