| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 669.1 | 5 easy steps for a fillet | TOOK::SWEET | Capt. Codfish...Jeffries Ledge or Bust | Mon Apr 11 1988 13:56 | 62 |
| This is going to be tough to explain but I will give it a shot.
This is how I fillet your basic fish that has an eye on each side
of its head (ie. not flats...).
Lay the fish on its side and make a cut from the pectoral fin (the
one behind the gill) from the base of the fin up to the dorsal
side of the fish. Then make a cut along the dorsal fin up to previous
cut. Work this cut down to the back bone and it should go past were
the stomach cavity ends. Then insert the knife from the dorsal side
to the ventral side with the blade facing the tail. Use a sawing
motion run the knife all the way down the back bone to the tail.
Now just complete the cut from the pectoral fin to the ventral
side past the stomach cavity. When done right you should never
break the stomach cavity. Now you must trim and small bone
away from the stomach cavity area of the fillet. Now put the
fillet down on the skin side (meat facing up) and hold by the tail.
Put the knife into the meat by the tail and with the blade facing
the head end of the fillet pull on the tail while moveing the
knife up the length of the fillet, the skin should come right off.
Thats it! Clean and simple. Make sure you have a SHARP knife.
I will try a few pictures to make this clearer...
* First Cut, slice behind pectoral fin
___________ Dorsal
/ \ --/
< )\ <
\___________--\
Ventral
------Second Cut along dorsal fin down to backbone
__________
/ --/
< ) <
\__________--\
|> Third cut down backbone to tail
__________
/ --/
< ) <
\__________--\
|>
__________
/ __ --/
< ) \ <
\____\_____--\
* Forth cut around belly. Fillet is done!
_________ <| Hold tail end and slide up length of fillet
| \___ taking off the skin
\___ ____|
\____/ <|
^
Trim any bones in this area!
Repeat on other side.
Filleting is much easyier than drawing these pictures!
Bruce
|
| 669.2 | thanx for the tip! | SCOMAN::KERSWELL | | Mon Apr 11 1988 14:57 | 5 |
|
thanx, again fo the tip!
Ronni
|
| 669.3 | Its about 10 bucks... | GRANMA::NSUMMERS | | Mon Apr 11 1988 15:09 | 7 |
| Buy a nice rapala fillet knife. It will have a little booklet with
it on cleaning your catch. Good luck....
BUCKETMOUTH
|
| 669.4 | | JAWS::WIERSUM | The Back Deck Wizard | Mon Apr 11 1988 17:16 | 8 |
|
If you are in the area of the holyoke damm during the shad derby,
there is a guy who demonstrates how to clean shad.....If you have
ever tried this, you have undoubtedly decided to not try again.
This guy has the technique down pat.
For me? I just take the ROE. The carcus goes to the trash barrel.
|
| 669.5 | use a GOOD knife | CASV05::PRESTON | | Tue Apr 12 1988 14:20 | 21 |
| And use a SHARP fillet knife. Not a jack knife, kitchen knife, carving
knife or Swiss Army knife. The wrong knife will make it more difficult
and messy, and a dull knife will make it dangerous. They are not
expensive. If the Rapalla is too much ($10?) you can get a nice
Fiskar's with a sharpener in the sheath for about $6.
I learned how to fillet from an old timer from Wisconsin. He really
made it look easy... come to think of it, it's not too hard once
you know...
General Question: Some people simply fillet the fish alive (eeyow!)
while others kill the fish first by conking it with a board or cutting
behind the head. I'd like to hear some comments from others out
there. I personally don't like the idea of doing it live - just
doesn't seem right. The poor fish seems to be awfully uncomfortable.
I'm not against having fresh fish at all, but it seems more humane
to dispatch the fish before filleting...
Please comment....
Ed
|
| 669.6 | Do it humanely | RANGLY::OKERHOLM_PAU | | Wed Apr 13 1988 08:51 | 25 |
| Re .5>
The only time I operate on a live fish is in the act of killing
it. If I am going to keep fish for the table I try to keep them
alive in the livewell or whatever until I am ready to clean them.
(Larger fish go on ice, whole). At the end of the day I will either
fillet or clean the fish while still out in the boat. In either case
I will first dispatch the fish either by applying local pressure to the
cranium (bop it on the head) or a modified lobodomy (stick it in
the brain) or cranial/nervous system disconnection (chop off its
head). I really don't like doing nasty things to the fish while
its still alive and kicking.
By the way, when I refer to cleaning the fish as opposed to
filleting it, I am refering to simply cutting off its head and then
inserting the knife in the vent and slicing up to the opening. The
guts are then easily removed. I do this when I have a lot of fish
to clean or when I just don't want the bother of filleting them
(like when your neighbors ask you to bring home fish that you wouldn't
normally bother with - Mackerel, Blues etc,). Cleaning them allows
you to keep the mess out of your kitchen and allows you to fillet
them at your leasure.
Regards,
Paul Isn't_this_gory_stuff_great
P.S. Please excuse the spelling, particularly the biological/anatomical
words. (Isn't that a mouthfull - CRTfull?)
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| 669.7 | PANFISH CLEANING | KAOO01::COUTTS | | Tue May 17 1988 16:40 | 20 |
| WHO NEEDS TO FILLET!
A nice way to introduce your son to fresh fish is panfish. First
remove the head, Pectoral fins and entrails. The next step is to
de-scale the fish with a sharp fillet knife (by rubbing the blade
at right angles to the body towards the head - do this thoroughly
as it makes a big difference when dinner is served). Wash the fish
in cool, clean water to remove any left over debris in preparation
for cooking.
When the fish is cooked (fried in butter and onions)simply pry the
meat (fish!) away from the skeleton on each side. The entire bone
structure should come out in one peice. In the event you do have
a few stray bones, don't worry about choking on them, they are usually
small and soft. If you're still worried, keep some bread handy on the
table and take a bite if needed (this will dislodge the bone and send
it to never never land).
Tight Lines,
FISHMONGER
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