NDR: Cleaning Fish

[Dave Horvath]

Carl, I solved this issue by cleaning fish with my wrong-handed cousin and me being right-handed. We each fillet the opposite side of each fish and it goes pretty quickly. Now the downside is we don't get to fish together very often, but when we do all the fillets look fantastic!! lol

 

[Jeff Reardon]

I make flour tortillas at home but have not tried ones with masa.

Jeff, im afraid your relatives would struggle to find food that is not “spicy” in Tampa. Or New Orleans!

They struggle in Maine--the land of lobster untouched except by water and butter, white clam chowder, B+M Baked Beans, and whoopie pies. Our current local "cuisine" worry is whether red snapper hot dogs can survive with a red dye that was just banned.

What will happen to 'red snapper' hot dogs with the FDA red dye ban?

Maine's only red snapper hot dog producer is changing its recipe after the FDA announced a ban on Red No. 3 dye in food.

www.newscentermaine.com

 

[roy brewington]

Dave,

I agree 100% with your process. I'm left handed and I take my time just as you do. Time was that PA had a 50 per day Panfish limit. As a artist living off of what I caught Bluegills and Crappies were a essential part of my diet. Filleting 50 fish was a real job but well worth it. Crappies are like butter to fillet. Bluegills are much tougher. I use 3 Rapala (have found none better) knives and strop often to keep the process going at my slow pace. I freeze some filets in Spring Water and they last a very longtime. When thawed they appear and taste fresh.

Now in my Geezer years I C&R almost all the fish I catch while I fly fish. The Bluegills and Rockbass in western NY can be really large and damn fine fishing with poppers. There are size limits thank goodness that some folks adhere to and others do not. A 9" or better Bluegill is a mighty fine fish in my world, enough for a Sangwhich....

Best regards
Vince

One of the little Rapala's kept shaving sharp is the best I've seen for filleting small panfish. Most better blades I've seen just aren't as flexible. That flex in a sharp knife is what does the trick for me. The biggest trick might be keeping one sharp!

 

[Vince Pagliaroli]

One of the little Rapala's kept shaving sharp is the best I've seen for filleting small panfish. Most better blades I've seen just aren't as flexible. That flex in a sharp knife is what does the trick for me. The biggest trick might be keeping one sharp!

Roy,

Ya hit the nail on the head about blade flex. I have not used a fillet knife that can compare to it and I've used many, some very costly ones that failed the flex test. The small blade Rapala is my favorite and the one that I strop the most when filleting Bluegills. The small blade and the regular blade have been in use to help butcher Fish, Waterfowl, Big Game, Small Game and Upland birds for many years for me. I have no shortage of knives for many uses. The Rapala knives are in the Go To Category without fail.

Best regards
Vince

 

[Capt Rich Geminski]

Most fillet knives are decent. I too like a flexable blade. Just do not let it get dull.A fish cutter told me 2 fish and touch up with a ceramic stick. WORKS