dressing a fish

Post by **QueenB** » May 22nd, 2007, 1:56 pm

I am looking for information about dressing out fish. We've been
just kinda figuring out as we go along but some hints would be appreciated. I am looking for scaling tips, filleting tips, etc. We mostly catch trout and Spanish macks....on the macks any tips for skinning would be great.

I know some of you are experts on this and I would love some of your best tips and tricks. Also, do most of you clean the fish at the boat ramp or when you get home and what kind of set up do you have for that?

Thanks in advance for the info!

Ty one on · Post by **Ty one on** » May 22nd, 2007, 2:06 pm

I prefer an electric knife for filleting and skinning. It will skin a Spanish but you must keep the blade in a flat position due to the thin skin.

As far as my fish cleaning table and sink; I made the height of my table the same height as where my elbows bend. This makes cleaning fish more comfortable with less stooping and reaching.

No wise cracks about the height of my elbows, JT51

Post by **Second Chance** » May 22nd, 2007, 2:40 pm

I agree with Ty, I always use an electric knife to fillet trout, spanish, blues, etc. You don't need any special knife. I have a B&D that has lasted several years. However, if you plan on filleting redfish, grouper, AJs you may want to move up to a little better knife. I use a Mister Twister Piranha (sp). Goes through the rib cages a lot better

Post by **Jumptrout51** » May 22nd, 2007, 3:06 pm

As TY the knuckle dragger said, electric knife.

Filet them off the bone,then filet the meat from the skin,cut the rib cage out and cook nothing but edible fish. No bones,No skin just fish.
Brother Butch filets and skins catfish with the electric knife,now that's cutting it close.

Post by **RHTFISH** » May 22nd, 2007, 3:34 pm

Electric knife is the way to go! I cut with mine a little different due to
thin skin of trout but end up the same...nice fillet w/o skin or bones.

I leave skin and scales on red fillets for the grill.

I save backbones on all reds and any trout over about 18"!

I always wear a glove on my left hand for protection!

Post by **Jumptrout51** » May 22nd, 2007, 3:38 pm

RHTFISH wrote:Electric knife is the way to go! I cut with mine a little different due to
thin skin of trout but end up the same...nice fillet w/o skin or bones.

I leave skin and scales on red fillets for the grill.

I save backbones on all reds and any trout over about 18"!

I always wear a glove on my left hand for protection!

I usually wear protection too,but it ain't a glove.

Post by **wevans** » May 22nd, 2007, 4:41 pm

Jumptrout51 wrote:
RHTFISH wrote:Electric knife is the way to go! I cut with mine a little different due to
thin skin of trout but end up the same...nice fillet w/o skin or bones.

I leave skin and scales on red fillets for the grill.

I save backbones on all reds and any trout over about 18"!

I always wear a glove on my left hand for protection!
I usually wear protection too,but it ain't a glove.

YEP
JT wears a Rain Coat

Post by **bman** » May 22nd, 2007, 5:15 pm

I clean them at home- and have a high top table we use- saves your back.
My Dad uses an electric Knife-If you use one near water be sure you are plugged into a GFI outlet.

I use a regular Fillet Knife. I think its a Russel- the white handled one
I also use catfish skinners just to hold the fish...

http://www.basspro.com/webapp/wcs/store ... 0_100-11-3
If you are just learning I would suggest buying a cut resistant glove like this-
http://www.basspro.com/webapp/wcs/store ... 0_100-11-8

I looked for some videos....
This is not bad- guys talks funny
He does Mackerel and Codd
http://www.nesa.co.uk/Articles/how_to_fillet_fish.html
Where he puts his thumb I use the pliers.

Here is a guy on YouTube cleaning a Red fast!
http://www.youtube.com/watch?v=W3YoJmKyzQk&NR=1

Post by **Jumptrout51** » May 22nd, 2007, 8:33 pm

BMan is a wussy.

Post by **Chalk** » May 22nd, 2007, 8:59 pm

This dude is wasting some meat

http://www.youtube.com/watch?v=xXmhuxjLEOs

If your trying to learn the basics I would use a standard fillet knife, you can mess up some fish in a hurry with an electric.

A nice wide bladed rapala is a good trout filleting knife..I use the Curved Fillet Knife on trout.

Take your time and always cut away from yourself.

Once you get the hang of it, get an electric knife, it's quicker

Post by **Jumptrout51** » May 22nd, 2007, 9:13 pm

CHALK is admitting to having absolutely NO SKILL.
Never thought I would see it in print.

Post by **Chalk** » May 22nd, 2007, 9:23 pm

Jumptrout51 wrote:CHALK is admitting to having absolutely NO SKILL.
Never thought I would see it in print.

I'm impressed you can spell skill.

I was answering Qb's question, based off my experience, to bad your only experience comes from cleaning the fish I give you.

Post by **Jumptrout51** » May 22nd, 2007, 9:28 pm

No need to worry about catching when you can get a neophyte to do it for you.

Post by **bman** » May 22nd, 2007, 11:22 pm

Jumptrout51 wrote:BMan is a wussy.

Play nice-
Ya don't want a woman missing a digit because of a run away electric knife.

Post by **BAD BEHAVIOR** » May 22nd, 2007, 11:44 pm

Buck brand knives have several relly good filet knives for around 30 dollars. Ive got two I ve had for ten years or so and I also filet catfish with them. I personally dont like the electric as much because a small slip and youve probably screwed up the whole filet. When you catch as few fish as I do, you dont want to take any chances!!!