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| StriperTalk! All things Striper |
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02-15-2007, 09:51 AM
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#1
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Registered User
Join Date: Sep 2005
Location: Cumberland, RI
Posts: 2,264
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I thought I could clean a fish...
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Good judgement comes from experience, and experience comes from bad judgement -- Keith Benning
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02-15-2007, 10:07 AM
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#2
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Marcia! Marcia! Marcia!
Join Date: Sep 2005
Location: Marshfield
Posts: 2,608
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Pretty fast!
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"Sunshine Day Dream"
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02-15-2007, 10:30 AM
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#3
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Registered User
Join Date: Jul 2002
Location: Maine
Posts: 4,547
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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.
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02-15-2007, 10:43 AM
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#4
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Super Moderator
Join Date: Sep 2003
Location: Georgetown MA
Posts: 18,203
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Curious, Why the 3 different knives?
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"If you're arguing with an idiot, make sure he isn't doing the same thing."
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02-15-2007, 10:44 AM
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#5
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Also known as OAK
Join Date: Apr 2003
Location: Westlery, RI
Posts: 10,408
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One to cut bone and scales
One for meat
One for skinning
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Bryan
Originally Posted by #^&#^&#^&#^&#^&#^&#^&#^&#^&#^&#^&
"For once I agree with Spence. UGH. I just hope I don't get the urge to go start buying armani suits to wear in my shop"
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02-15-2007, 10:57 AM
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#6
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Callinectes sapidus
Join Date: Oct 2001
Posts: 6,277
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it doesn't play for me...  |
 ... it finally happened, there are no more secret spots
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02-15-2007, 12:16 PM
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#7
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woody
Join Date: May 2006
Location: Port St Lucie Fla.
Posts: 1,062
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Quote:
Originally Posted by bloocrab
it doesn't play for me... |
me 2 |
You can go anywhere you want if you look serious and carry a
Clipboard.
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02-15-2007, 12:27 PM
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#8
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here fishy fishy
Join Date: Jul 2001
Location: westport,ma.
Posts: 3,111
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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.
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redcrbbr
of all the things i've lost...i miss my mind the most!!
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02-15-2007, 12:47 PM
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#9
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D'oh
Join Date: May 2004
Location: RI
Posts: 3,296
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Quote:
Originally Posted by redcrbbr
thing is he cuts through the bones around the stomach cavity leaving them on the fillet.
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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. |
i bent my wookie
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02-15-2007, 12:51 PM
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#10
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<><><><><><><>
Join Date: Nov 2005
Location: somewhere on a rock
Posts: 1,603
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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
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02-15-2007, 12:58 PM
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#11
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Where'd he go?
Join Date: Apr 2004
Location: Rhody
Posts: 849
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That's the way I do em'. Yes it does make it easy to skin em'.
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02-15-2007, 01:31 PM
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#12
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Registered User
Join Date: Aug 2003
Location: Lincoln, RI
Posts: 621
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Quote:
Originally Posted by redcrbbr
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.
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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. |
Best regards,
Roger
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02-15-2007, 03:01 PM
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#13
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Registered User
Join Date: Apr 2006
Location: Bean Town
Posts: 466
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Four fish in about 7 minutes. Nice long non-slip stone table. Clean-up time [including filleter].....two hours. Pheeeeew!
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02-15-2007, 04:53 PM
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#14
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You rang?
Join Date: Aug 2004
Location: Lowell
Posts: 946
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Quote:
Originally Posted by bloocrab
it doesn't play for me... |
click on the link for MAC os and download the clip. |
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02-15-2007, 06:06 PM
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#15
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Registered User
Join Date: Sep 2003
Location: Libtardia
Posts: 21,692
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Spence is pretty quick too, but..... oh never mind
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02-16-2007, 08:43 AM
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#16
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Captain Pete
Join Date: Feb 2005
Location: CT
Posts: 936
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Quote:
Originally Posted by MAC
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.
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That is a cool trick. I also like the smaller knife he uses to seperate the fillet from the carcus. |
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