Post by: offdahook on October 01, 2014, 02:42:29 PM
Post by: singleshot12 on October 01, 2014, 02:47:11 PM
Post by: BOWHUNTER45 on October 01, 2014, 02:48:50 PM
Post by: JimmyHoffa on October 01, 2014, 02:48:50 PM
Post by: Band on October 01, 2014, 05:51:13 PM
I spent a couple of hours at the Puyallup today but didn't see any fish caught.
Post by: carlyoungs on October 01, 2014, 06:30:08 PM
Post by: Band on October 01, 2014, 08:18:27 PM
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.
Post by: CAMPMEAT on October 01, 2014, 08:27:30 PM
Post by: boneaddict on October 01, 2014, 08:31:46 PM
Post by: 100 grain on October 01, 2014, 10:30:53 PM
Post by: C-Money on October 02, 2014, 05:30:46 AM
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.
Post by: go4steelhd on October 02, 2014, 06:05:16 AM
Nice work
Post by: wildmanoutdoors on October 02, 2014, 06:47:25 AM
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!
Post by: Alchase on October 02, 2014, 12:20:47 PM
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. !
:yeah:
I could not count how many "2nd side" fillets I had destroyed before I learned it is easy if you leave the first attached. :bash:
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.
Post by: JimmyHoffa on October 02, 2014, 12:24:55 PM
Post by: offdahook on October 02, 2014, 01:22:00 PM
Post by: wildmanoutdoors on October 02, 2014, 01:49:21 PM
Post by: Band on October 02, 2014, 02:46:51 PM
Post by: DoubleJ on October 02, 2014, 08:04:21 PM
Post by: offdahook on October 02, 2014, 08:10:23 PM
Post by: Fowlweather25 on October 02, 2014, 08:14:35 PM
Post by: bowhunterwa87 on October 02, 2014, 08:19:00 PM
Post by: Bullkllr on October 02, 2014, 08:31:41 PM
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.
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?
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.
Post by: fish vacuum on October 03, 2014, 02:27:09 AM
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.
Post by: Band on October 03, 2014, 06:58:25 AM
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.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.
Post by: 206 on October 03, 2014, 07:07:51 AM
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. :yike: surprised comming from a guy like this.
Post by: HunterStrait on October 03, 2014, 07:24:19 AM
Post by: Band on October 03, 2014, 08:20:44 AM
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.
Post by: h20hunter on October 03, 2014, 08:24:28 AM
Post by: 206 on October 03, 2014, 08:29:22 AM
Post by: singleshot12 on October 03, 2014, 09:47:59 AM
HW Fishbake! Offdahook is providing the fish. Will this Saturday work for everyone? :chuckle:
Bake? u meen sueshe @ da azin makit 8)
Post by: Bullkllr on October 03, 2014, 10:44:51 AM
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.
Post by: johnr060 on October 03, 2014, 05:18:23 PM
Post by: MuleySniper on October 03, 2014, 05:22:59 PM
MS
Post by: SeattlesFinest on October 09, 2014, 09:39:26 PM
That be how its done boys.
Post by: duckmen1 on October 09, 2014, 09:52:32 PM
Post by: Bullkllr on October 09, 2014, 09:57:52 PM
World's Fastest Fillet Job (http://www.youtube.com/watch?v=IsL5acnXTNM#ws)
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...
Post by: j_h_nimrod on October 09, 2014, 10:19:55 PM
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.