not realy, If you close the fish up in the foil, no fish smell gets out at all… besides of which you will thow all your longer cooking items on the grill long befor you will throw a fish that only takes about 10 minutes to cook…
Heh, interesting device. Could be great for someone just starting out cleaning and fileting fish.
Thanks for the reply flygoddess! I thought this one would slip through the cracks. [crazy] LOL
I’m actually one of the “butter” users. I would take a fresh cut of fish, usually a Wahoo steak or Mackerel Fillet, salt and pepper it on both sides, put it in foil, put a healthy chunk of butter in with it as well as squeeze some fresh lemon juice over the top. Then, i’d put a couple slices of lemon on top along with some fresh cut parsley. Close’m up and set him in the oven or on the grill.
You’ve got me convinced on the bacon though, I shall give it a try. I use bacon when I cook Duck breasts on the grill. It keeps the moisture in. People say Duck is greasy, and it is if you pan fry it or something along those lines. On the grill, the moisture comes right out and they get very dry. You can ruin a duck breast pretty easy if you’re not careful. [;)]
Thanks for the info flygoddess! Next time I grill a fish, i’ll post a pick of the finished product just for you. 
I think I might do a seabass like that, they have a very white, flakey meat. Should be perfect. [;)]
If you are such a butter friek, then I have a tip for you.
Take your whole duck, chicken,pheasant, grouse or what have you, and loosen the skin slightly after washing the bird.
In a food processor, add 1 stick of butter or margarine, 3 green onions, and to teeth of garlic. Mix until it is uniform in consistancy.
Add the mix into a pastry bag and insert the mix under the skin of your bird. Use toothpicks or chefs sewing kit to close up the skin all the way around.
Cook this at 20minutes a pound in a 350 degree oven. Less time is required when using oven bags.
After cooking, remove from the oven and slice open one of the best tasting birds that you have ever eaten.
That sounds pretty darn good. Infact, you’ve got me hungry for BBQ chicken now. Dang it steve, I wasn’t going to cook tonight!!! See what you did? 
I’m just doing my job. hardy har har.
Hello and thanks for the welcome this is my first forum. I hope I do it right but mainly looking forward to learn and share as much as I can about fishing.[:)] How about a video of you in action[;)] that would be cool. I’ll say thats fast your arms must be sore after day of slicing and dicing.
Sounds like I need to make sure my knife is sharp. That was a problem last time a buddy was cleaning some big salmon for me he didn’t like my knife,he said ***it just wouldn’t cut ***[unsure]. Looks like I need to sharpen all my knives. I hope to go fishing soon we ate the last of our fish last night the freezer is out[unsure].Can I ask what kind of fish do you mostly get when you do the charters?
Tx KC
I remember those days cut and gut. I hated it.[:(]My friends dad would take me along(my dad not a fisherman) if you fished you cleaned[:(]back then the cut up the middle well for me was the start of my own chum bucket[crazy].So my job was to cut off the heads But I always loved to fish so chop chop. I was so happy to later learn about the filet method no more guts if I did it right. It takes me a while but the most the time I do alright I see no touch no guts and no bones.. Last time 3 nice 14” crappie took over hour and the back pain. I hope to fish a lot soon so sounds like I need a tall table and a honing stone? Where do I get one of those and how do you use it and how often do you use it, after so many fish?? And one more thing is there a best size knife to use??
Buy the way I now can deal with the guts but the family like fish with no bones if I get some small pan fish I will go old school.
Thanks for the input any thing else would be great. I hope to be cleaning lots of fish soon. lol
Tx KC