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#554344 12/16/22 07:37 AM
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azteca Offline OP
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Beautiful. I can’t believe how long I watched that to memorize the technique.

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This is the technique explained.

Note the perch the lady is cleaning have been scaled. The lady in azteca's YouTube link does not explain what she is doing. Both methods are basically the same except the lady removes the head which may or may not be helpful for your procedure. The method also works well for smaller bass since both species have the same body shape. YP fillets sold in the retail stores have the skin attached as required by government.

Also as in Azteca's link because the lady does not have to cut through scales,,, her knife stays sharper longer. A sharp tip of the knife is important in making fillets.
The bigger the perch the larger the pin bones, and cutting larger pin bones dulls the knife quicker. Same with LMB and WE. She uses the butterfly fillet technique that is usually performed by commercial fishery operations.

Last edited by Bill Cody; 12/18/22 07:11 PM.

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Wow!
I can do that but each one takes me about 5 minutes!

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Neat.

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In azteca's posted video, it seems like the lady is only cutting a filet off of one side of the perch.


Excerpt from Robert Crais' "The Monkey's Raincoat:"
"She took another microscopic bite of her sandwich, then pushed it away. Maybe she absorbed nutrients from her surroundings."

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Originally Posted by Sunil
In azteca's posted video, it seems like the lady is only cutting a filet off of one side of the perch.
Negative. Watch closely she’s just that fast.

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Originally Posted by jim100
Wow!
I can do that but each one takes me about 5 minutes!
Me too, scaling time included. But one can get much faster with repetition - I have watched Bruce Condello skin and fillet BG in 30-45 seconds apiece.


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