JFigliuolo
02-15-2007, 09:51 AM
http://www.sportfishermen.com/movies/fishing_videos/241
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View Full Version : I thought I could clean a fish... MarshCappa 02-15-2007, 10:07 AM Pretty fast! MAC 02-15-2007, 10:30 AM That's about right, timewise. I like the trick with leaving the filet attached to the body. Makes it a lot easier to skin it. The Dad Fisherman 02-15-2007, 10:43 AM Curious, Why the 3 different knives? RIROCKHOUND 02-15-2007, 10:44 AM One to cut bone and scales One for meat One for skinning bloocrab 02-15-2007, 10:57 AM it doesn't play for me...:huh: vanstaal 02-15-2007, 12:16 PM it doesn't play for me...:huh: me 2 redcrbbr 02-15-2007, 12:27 PM thing is he cuts through the bones around the stomach cavity leaving them on the fillet. I like the trick of leaving the skin attached when skinning, have to remember that. zacs 02-15-2007, 12:47 PM thing is he cuts through the bones around the stomach cavity leaving them on the fillet. That is the only way to do it.Then just trim them off with a J-cut. I guess being it the fish processing business I am not surprised. I am not saying I am at that fast, but I have seen many much faster. Especially in Asia. His yield does look to be very good, though. jim sylvester 02-15-2007, 12:51 PM put that guy on unstable footing, 130 degree angle of rocks that are pointing towards the big dipper right in the middle and see how fast he can clean a fish it takes a "little something extra" to clean a fish well on the rocks while keeping all 10 digits In The Surf 02-15-2007, 12:58 PM That's the way I do em'. Yes it does make it easy to skin em'. Roger 02-15-2007, 01:31 PM thing is he cuts through the bones around the stomach cavity leaving them on the fillet. I like the trick of leaving the skin attached when skinning, have to remember that. That's what I thought at first - like I do it. But on a second run, it looks to me like he's filleting most of the meat off the ribs. The second fillet shows it well. He's pretty quick, but then again he's not hunched over a 36" cooler on a rocking boat. I like his method for skinning with multiple passes of the knife, And I've been meaning to get a serrated knife for first and last cut. thortum 02-15-2007, 03:01 PM Four fish in about 7 minutes. Nice long non-slip stone table. Clean-up time [including filleter].....two hours. Pheeeeew! lurch 02-15-2007, 04:53 PM it doesn't play for me...:huh: click on the link for MAC os and download the clip. Nebe 02-15-2007, 06:06 PM Spence is pretty quick too, but..... oh never mind pmueller 02-16-2007, 08:43 AM That's about right, timewise. I like the trick with leaving the filet attached to the body. Makes it a lot easier to skin it. That is a cool trick. I also like the smaller knife he uses to seperate the fillet from the carcus. vBulletin® v3.8.7, Copyright ©2000-2024, vBulletin Solutions, Inc.
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