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Filleting Different Species?

Filleting Different Species?

Published by Firebird
May-13-2007

Filleting Different Species?

I did a search to find a tutorial on filleting different species but I got nothing. I'm comfortable filleting sandies, calicos, YT, etc. but what about halibut? They are shaped different, so I assume it takes a different technique. How about Mr. T? I can't imagine you'd use the same technique as a YT or calico.
This may be time consuming, but if someone with some wiskers could break it down by fish type, I'm sure it would help others as well as me.
Thanks,
Chris

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Firebird Registered User Join Date: Apr-15-2007 Location: OC Age: 37 Posts: 398

#1 (permalink)

Buttchaser on May-13-2007, 05:29 PM

Re: Filleting Different Species?

Found on the web.
Halibut

How to fillet Halibut

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#2 (permalink)

Nomad on May-13-2007, 05:37 PM

Re: Filleting Different Species?

This guy makes it look easy, just need a sharp knife!...notice how he gets the cheeks!

YouTube - Cleaning Halibut

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#3 (permalink)

Jawbreaker on May-13-2007, 06:40 PM

Talking

Re: Filleting Different Species?

Great job on the filleting! About once or twice a year I stuff one of these with a mixture of breadcrumbs and crabmeat. Scale first, then make the incisions as described and lift to the dorsal and ventral fins but do not remove the fillets. Flip over and repeat. Then remove the backbone leaving the tail to hold all 4 sections as 1 piece. This will appear as if you butterflied the dorsal half (dark and white side)and the ventral half (dark and white) with both halves held by the tail. Spice the fish as you like then lay out in baking dish white side down. Add stuffing (anything that you like really) and fold over with the dark side up. Foil wrap and bake for about 25 min@ 350degrees. Pull foil cover and brown surface with the broiler in 2 to 3 mintes. Garnish with fresh herbs and you have a beautiful presentation. When you serve, the dorsal and ventral fins will pull away quite easily. Obviously the smaller fish work better for this technique. The first few you do will be a pain in the ass to dissect the backbone away but it gets easier the more you do.
Enjoy, Jawbreaker

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#4 (permalink)

Firebird on May-13-2007, 07:00 PM

Re: Filleting Different Species?

That's great guys. Thanks very much!

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#5 (permalink)

Reel Trouble on May-14-2007, 02:58 PM

Re: Filleting Different Species?

For shark, quarter and steak.

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#6 (permalink)

pg60 on May-24-2007, 05:56 AM

Re: Filleting Different Species?

Grrreat video.

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#7 (permalink)

Echo Island on May-25-2007, 07:44 AM

Re: Filleting Different Species?

that is some sharp knife.

same way we fillet large fluke out here in montauk.

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#8 (permalink)

Papa "J" on May-25-2007, 07:49 AM

Re: Filleting Different Species?

Cool video....Also look at the size of the knife, I use my smaller knife quite a bit just cause it's easier to control..

Quote:

Originally Posted by Nomad

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This guy makes it look easy, just need a sharp knife!...notice how he gets the cheeks!

YouTube - Cleaning Halibut

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#9 (permalink)

WIDEOPENBITE on May-25-2007, 11:28 AM

Re: Filleting Different Species?

I learned how to skin and quarter tuna by watching the deckies. Now I think it a waste of time. Tuna up to 40lbs can be filleted just like a firecracker yellow or a rockcod with the right knife (a long, flexible one). I still quarter to remove the bloodline.

Leaving the skin on is preferred for the smoker. I like to BBQ the tuna quarter whole like a tenderloin and then cut into steaks. By finishing the cooking w/ the skin side down, the fish just lifts away from the skin when done.

JMHO.

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