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Sprkplug
By Jove I think you are right lol

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Originally Posted By: esshup
K.en:

Remember the waxed paper milk cartons? My grandmother ALWAYS froze her fish in water, in those cartons.


esshup, you forgot the can of bacon grease in the fridge wink grin But anyway, I'm going with "gills"!

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I have to try Wahoo apparently...next time I'm near any coast!


Many men go fishing all of their lives without knowing that it is not fish they are after. ~ Henry David Thoreau

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Dang it's good TJ.


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RES,HBG,YP,HSB,SMB,CC,and FHM. .seasonal trout.
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It all goes back to the start of this thread.. If you take care of the fish properly it will taste good. Most fish is tasty just some better than others.

Pat

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I've always done bluegills in the same fashion shown here by BBG member Bill "Musky" Modica. Works for me.






"Forget pounds and ounces, I'm figuring displacement!"

If we accept that: MBG(+)FGSF(=)HBG(F1)
And we surmise that: BG(>)HBG(F1) while GSF(<)HBG(F1)
Would it hold true that: HBG(F1)(+)AM500(x)q.d.(=)1.5lbGRWT?
PB answer: It depends.
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Originally Posted By: esshup

K.en:

Remember the waxed paper milk cartons? My grandmother ALWAYS froze her fish in water, in those cartons.


esshup, you forgot the can of bacon grease in the fridge"
My brother-in-laws grandparents were immigrants from Poland and I remember as a kid going to their house and being served lard sandwiches. Heck. I thought they were pretty good. Went down easy and no filleting necessary.


Do nature a favor, spay/neuter your pets and any weird friends or relatives.
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Bob-O
I'll bet that pig fat sammich was good for the arteries!

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What condiments does one add to a lard sandwich? Mayonnaise? Tartar Sauce? Pickle Relish?

When I was a kid we always froze water in those cardboard milk cartons. When it came time for homemade ice cream, it was my job to introduce those blocks of ice to a big hammer. People would look at you like you had a screw loose if you purchased ice....of course, the same thing would've happened if anyone would've suggested back then that water would be offered through vending machines one day. And that people would actually pay for it.


"Forget pounds and ounces, I'm figuring displacement!"

If we accept that: MBG(+)FGSF(=)HBG(F1)
And we surmise that: BG(>)HBG(F1) while GSF(<)HBG(F1)
Would it hold true that: HBG(F1)(+)AM500(x)q.d.(=)1.5lbGRWT?
PB answer: It depends.
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The condiments were the two slices of bread. Buy ice? Who would have dreamed (besides, Jules Verne) that folks would be having conversations that the WHOLE world could participate with by typing. Or how about a phone that don't need a cord or dial, takes pictures, rings when yer in yer deer stand and reminds ya of when yer anniversary is? Not sayin ya needed reminded of yours of course.


Do nature a favor, spay/neuter your pets and any weird friends or relatives.
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These videos are great! Do all/most of you use this technique for doing bluegill?

Pat W, is your technique similar to this or can you describe or show how it is different?

How about for bass and others?

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I use that technique for pretty much every fish I clean, and have for 20 plus years. The only time I break out the electric filet knife is if I'm cleaning 30 or more...the electric knife is a time saver but you also lose some meat in the process, especially on the smaller fish.

Catfish is similar with the exception of starting...I actually start catfish sitting up with the dorsal spine pointing upwards. Otherwise very similar.


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Canyon
My way is different than the videos. I start the same, use just the tip to start with, making shallow cuts along backbone . I raise the meat flap as he does in the vid except that I don't push knife through to anal fin . I cut along the back and then across cutting as I go ,(I noticed how much meat was left on lower back near tail by him just shoving knife across on top of bone.. As much as 1/8" thickness left . On bigger fish this can be more.)if I'm gonna filet it I want it all. Actually I start at the top of the head not at gills. Once I have the meat cut away from the back up to the ribs( don't cut through them at all) and down to the tail and across to anal fin you should have a flap of filet held by the ribcage.. Now don't go any farther on this side... Go to other side and do the same thing... You have noticed one side is harder to do if you remove the filet before (flapping both sides). Now to the fun part. Pull up flap where you can get to rib area . Take knife tip and follow ribs upward to skin side, now flip fish to skin side down on cutting board take knife and filet skin away, do this in multi cuts so you can see as you go. Filet will come off with NO BONES just rinse and bag, now do the remaining side. The fish carcass will have the skin, head, ribs, guts on it . This will keep your knife sharp longer

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I think I followed it till the 'fun part' then i wasn't sure where the knife started, which way you went to the ribs (top down, bottom up etc) or how you did it with both sides of the fish having loose flaps.

When you cut across to anal fin, how do you seperate the filet from the rest of the belly without cutting along the belly area?

I wasn't sure where the bones that the youtube video guy cut out stayed in your technique or how they got removed?

I wonder if separation of meat from rib cage could be done with blunt dissection rather than sharp?

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Canyon
On the belly question:
Once the cut has been made across to anal fin and through skin then on the top filet run knife tip up along ribs to skin, stop, then flip fish over skin Skin side down, reach in with fingers and raise fish up to where you can see where you parted filet away from rib, then work knife tip in and gently filet skin off filet. Skin will stay on carcass along with rib bones.proceed and do the same to the remaining side and you are done . Take your time and you will get the system down and adapt it to your skill level. This is easy to do but hard to write it down. Hope this helps

Pat W

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I hope my description of this method of cleaning fish is helpful to yall

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It is helpful. If you are filleting sometime see if someone can't whip out their cell phone and take a video and post it. That would help me as well. Thanks

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CC
Will try to do that

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Originally Posted By: catmandoo

The catfish bellys were skinned inside and outside. They are like lobster.

Ken





Ken, this caught my curiosity. Are you talking about the actually underside, or the side near bottom. Seems like I have always heard the bellys were bad to consume because that's were contaminants go? Also, you skin the inside(stomach lining?), is there some way you can describe that method more?

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It's like any filet , lay it flat on cutting board and hold edge and filet skin off one side then flip it over and filet the other side(inside skin) all that is left is pure belly meat. Down south here only time we eat the belly is in late fall or early spring cause it can be a little muddy tasting at times.

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One more thing that just occurred to me that I hadn't mentioned before, after the filet is removed and litely rinsed. Put filets into a clean ziplock bag THEN PUT BAG down into ice to keep cold. I have been told by pros. That soaking filet in ice water dimishes the flavor of the fish .


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As a beginner most of that was greek to me. I would really appreciate a video! Thanks.


"Socialism is a philosophy of failure, the creed of ignorance, and the gospel of envy, its inherent virtue is the equal sharing of misery."
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Captwho
Which part was Greek? Maybe watch the video that was sent and then read where I changed some of what he did to save more meat and remove ribs without cutting them off the fish. Hope I can splain it a little Dif if u can tell me where u got lost. Fileting is an acquired skill

Thanks
Pat

Last edited by Pat Williamson; 08/25/14 11:32 PM.
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perch and crappie are some of my favorite but havent been able to catch many fresh ocean fish. we caught some halabit but have ate them side by side with perch and the perch was better.

Super fresh trout, over an open fire when your starving is pretty good too!!


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Crappie are one the better fish for eating as are many salt water fish. That's why I started this thread hoping to help folks to take great care of their fish to get the max quality filets.
Good eats!

Pat W

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