monster of ho !!!

[offdahook]

went fishin early am and got 17 for 25 it waz a blast fishin lot of ho everywere caint wait til go back !!!! dey was crushing roe bead..i waz kinda late to work lol

[singleshot12]

Yu da mon bla bla bla lol lol lol

[BOWHUNTER45]

Blah blah blah ...Lmao ....Good job ..keep killing them 

[JimmyHoffa]

nice,  you must go through a lot of catch cards!

[Band]

I've never seen a fish filleted without gutting it first.  What's the thought behind that?

I spent a couple of hours at the Puyallup today but didn't see any fish caught.

[carlyoungs]

I've never fileted a fish with the guts out of it. It's one swipe on each side then trimbthe rib bones off and done.

[Band]

I've never fileted a fish with the guts out of it. It's one swipe on each side then trimbthe rib bones off and done.

I fillet like that too, but I gut it first.  Maybe I'll try your way next time just for the heck of it.

[CAMPMEAT]

Nice moustache.........

[boneaddict]

Your Freezer must be FULL!!!!

[100 grain]

What you like to do with all them fish? Fav recipe? Smokem? I'm curious :)cause a guy that catches like you had to have tried a couple good recipes by now

[C-Money]

I've never fileted a fish with the guts out of it. It's one swipe on each side then trimbthe rib bones off and done.

I fillet like that too, but I gut it first.  Maybe I'll try your way next time just for the heck of it.

Cut the two fins off that are by the vent, makes things a tad easier. I don't gut.

[go4steelhd]

Impressive
Nice work

[wildmanoutdoors]

Gutting then filleting results in one good side, then a hack job on the other with rookies. I even leave the first fillet just hanging on and flip it over so when I do the other side the fish is still the same thickness all the way to the head.
Another trick is if you gut first, fill the belly with newspaper or a towell or something to puff that baby back up.

Nice job ODH. U dA mAn!

[Alchase]

Gutting then filleting results in one good side, then a hack job on the other with rookies. I even leave the first fillet just hanging on and flip it over so when I do the other side the fish is still the same thickness all the way to the head. !

 
I could not count how many "2nd side" fillets I had destroyed before I learned it is easy if you leave the first attached. 
Or
Spend tons of time trying to work the fillet knife under the rib bones so I did not have to pick bones. Now I cut right through them, then pullout the pliers.
So much easier.

[JimmyHoffa]

I use a block of wood under the fish after the fillet is off.  Thick enough that the head is overhangs and the spine is flat on the board so no to get the woppergy second side fillet.

[offdahook]

i eat meat i eat rice.. i miss my homelan sometam

[wildmanoutdoors]

Looks great! 

[Band]

HW Fishbake!  Offdahook is providing the fish.  Will this Saturday work for everyone?

[DoubleJ]

I'm going to try my first river fishing for salmon this weekend.  No boat motor so I'm off to the store for corkies and yarn after work tomorrow.

[offdahook]

aint gona lie da smoker be on overtime woop woop

[Fowlweather25]

Thats awesome!!!!!

[bowhunterwa87]

Gotta love dat smelly jelly

[Bullkllr]

Couple questions after reading these posts:

Cut the two fins off that are by the vent, makes things a tad easier. I don't gut.

There is only one fin by the vent. The ventral fin.
The pair ahead are the pelvic fins, but are well in front of the vent. Those?
Front pair are pectoral fins, FWIW.

Spend tons of time trying to work the fillet knife under the rib bones so I did not have to pick bones. Now I cut right through them, then pullout the pliers.
So much easier.

You're talking about actually pulling out each rib with pliers ? Never tried it. Doesn't sound easier than a sharp filet or boning knife. I have pulled out the pin bones- which run cross wise through the filet- commonly done for a "fancy" presentation and a true boneless filet. Sure you're not talking about those?

[fish vacuum]

I've never seen a fish filleted without gutting it first.  What's the thought behind that?

What's the point of gutting it first? You get two fillets from a fish either way.

[Band]

I've never seen a fish filleted without gutting it first.  What's the thought behind that?

What's the point of gutting it first? You get two fillets from a fish either way.

Haven't had a chance to try the non-gutting method of filleting yet but I'm wondering how difficult it is to get a straight cut along the belly.

[206]

I never used to gut first, until I discovered if done correctly the meat stays cleaner.  The two finds cmoney talks about are above the vent.  I cut those off also after gutting, and before the fillet.  Look for the needle (bone) and start there to remove.  They need to come of sometime and found this is the best time to remove.  Don't understand the second fillet being the hack job.  That is usually my best side.  It's all practice with knife angle and pressure.

ODH's smoked fish color looks great.  Musta basted with something toward the end.  I think I see some rib bones that haven't been removed.     surprised comming from a guy like this.

[HunterStrait]

Keep filling out that punch card!

[Band]

Don't understand the second fillet being the hack job.  That is usually my best side.

The second side is best for me as well.

By the way, I usually leave the pins bones in and pick them out while eating the fish, but I smoked a batch last weekend and found that light pressure with the blade of a sharp knife in the right direction (after smoking) makes those pins bones come out very quickly and easily.

[h20hunter]

I prefer to pull those pin bones after smoking as well.

[206]

rib bones, not pin bones.  You can spot them where there is white.  I could be wrong. AGAIN

[singleshot12]

HW Fishbake!  Offdahook is providing the fish.  Will this Saturday work for everyone?

Bake? u meen sueshe @ da azin makit

[Bullkllr]

I never used to gut first, until I discovered if done correctly the meat stays cleaner.  .

The meat does stay cleaner if you gut first. I dislike putting water on the filet after cutting- it softens and washes oils away. When you gut then wash the inside, the membranes keeps the water from soaking into the meat. After it's clean, filet away. If anything, a quick wipe with a paper towel results in a clean filet (no water at all needed).

Perhaps most importantly, if salmon are "feeders" ie in the salt or otherwise very fresh, they really need to be gutted as soon as possible after catch. Stomache action continues... bad for good fish. Then cut prime filets back at camp or at home.

[johnr060]

I do it either way. But If I have a lot of fish to clean I do the gutless method.

[MuleySniper]

Gut. Fillet. Done it for years. No hack. The most important thing when it comes to salmon is tearing the gills, bleed em out right when they are boated. Not rocket science like some think.
MS

[SeattlesFinest]

World's Fastest Fillet Job

That be how its done boys.

[duckmen1]

I like the pin trick to hold through the hole in skin while skinning the fillet. Little easier than my way.

[Bullkllr]

World's Fastest Fillet Job

That be how its done boys.

Impressive speed for sure. Gotta be the world's sharpest fillet knife to slice through that easy. Can't say I need that level of industrial-efficiency.

Belly and collars are my favorite parts- especially from fattie chinooks like those. Hate to see those getting tossed.

I like the pin trick to hold through the hole in skin while skinning the fillet. Little easier than my way.

Oh, that's what that hole through the skin at the tail was for...

[j_h_nimrod]

An amazingly efficient filleter there. I also love the bellies and collars, hate to see them in the scrap bin too. I also rarely skin a fillet, kind of a heresy in my opinion.

Hate to say it but those looked pretty sad for flesh quality to me, nice looking but pale. Maybe that is the way they are in the Great Lakes. Also hate to see them unbled, that makes a lot of difference for long term quality.