06-09-2003, 10:27 PM
[cool]Hey, Road and FB2, how are you guys doin'? Saw your thread on getting into some wipers. Waytago. And I gotta say, you two guys are about as handsome a father son team as there is. Fish looked good too.
The link posted by Teroy is about as good as you can find on the Internet. Filleting is like a lot of things in fishing. Everyone has their own style. But, by being exposed to several, you can try them all and choose what works best for you.
Since I got my new digital camera, I have been thinking about shooting and posting a step by step pictorial on some of the toughies...like BIG catfish. They can be more like butchering hogs than filleting fish. On the larger ones, I also cut out and save the "belly strip"...fine eating...but there is a way to do it easy and 100 ways to do it hard.
I'll be making another trip on my catfish hole in two weeks. If TubeBabe or myself can get a couple of big kitties, I will do the pictorial. It will include filleting, skinning, removal of the dark flesh along the sides and cutting the fillets into "fingers"...for my favorite fried catfish recipe: Catfish Calamari (Also known as Kitty Krispies).
I don't know how many regulars on the board have invested in and learned to use electric fillet knives, but let me tell you. They are the absolute best for getting good, clean, efficient fillets. They are especially recommended for small fish, like perch, bluegill, crappies and white bass. Properly wielded, they get more meat with less effort. I may do a few shots of using the electric too. It takes a bit of practice, but when you get the feel of it, it is hard to pick up the regular fillet knives again.
TubeDude
[signature]
The link posted by Teroy is about as good as you can find on the Internet. Filleting is like a lot of things in fishing. Everyone has their own style. But, by being exposed to several, you can try them all and choose what works best for you.
Since I got my new digital camera, I have been thinking about shooting and posting a step by step pictorial on some of the toughies...like BIG catfish. They can be more like butchering hogs than filleting fish. On the larger ones, I also cut out and save the "belly strip"...fine eating...but there is a way to do it easy and 100 ways to do it hard.
I'll be making another trip on my catfish hole in two weeks. If TubeBabe or myself can get a couple of big kitties, I will do the pictorial. It will include filleting, skinning, removal of the dark flesh along the sides and cutting the fillets into "fingers"...for my favorite fried catfish recipe: Catfish Calamari (Also known as Kitty Krispies).
I don't know how many regulars on the board have invested in and learned to use electric fillet knives, but let me tell you. They are the absolute best for getting good, clean, efficient fillets. They are especially recommended for small fish, like perch, bluegill, crappies and white bass. Properly wielded, they get more meat with less effort. I may do a few shots of using the electric too. It takes a bit of practice, but when you get the feel of it, it is hard to pick up the regular fillet knives again.
TubeDude
[signature]