Fresh water halibut - Page 3 - Colorado Fishing Forum

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Old 06-01-2014, 09:35 AM   #21 (permalink)
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Interesting... I've seen this technique used on larger fish, salmon and sea bass... But hadn't thought to try it out on 5-7 inch gills. I might try that tonight. After last night's harvest and prep, I have fileted 38 gills from that pond so far, and the problem has not gotten better. I am noticing also that my first cut (head left, tail right, correct swim orientation) is usually good... While my second filet (head left, tail right, upside down orientation) is normally the one I shred. It is not better on the larger panfish, either.

I'll give your method a shot... See if it cleans up my filets and yields more meat.

Thanks.
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Old 06-01-2014, 11:04 AM   #22 (permalink)
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On gills and small crappie I just scale them and cut their heads off. Soak them in salt water for an hour. Roll them in cornmeal or flour and deep fry them! The bones just peel out of them and there's very little wasted meat! And the fins taste like potato chips! #fishtastebetterwiththebonesleftin



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Old 06-01-2014, 12:02 PM   #23 (permalink)
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I do that with the sub 5"ers.. Too tiny to filet. If I leave bones in, my son won't eat em. Boneless filets fried though... He will eat his weight in em.

Learned that at our going-away fish fry. Wouldn't touch the bowbow bone-in, but ate 4 whole rainbow filets (along with 5-6 crappie filets and countless bluegill).

Thing is, with the sub 5" gills, you can eat the bones and all. Just extra crunch. .
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Old 06-01-2014, 12:32 PM   #24 (permalink)
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Well don't use an electric on the small ones, you'll end up wasting more. Use a sharp fillet knife and go slow. Starting along the back and working your way down the ribs is key!
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Old 06-01-2014, 01:23 PM   #25 (permalink)
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This is exactly how I do it.

https://www.youtube.com/watch?v=S7ONlnmSSEs
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Old 06-04-2014, 06:30 PM   #26 (permalink)
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I can't deal with bones in fish! Especially the small ones, the bones are just thin enough to creep me the f**K out when I feel them in my mouth
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Old 06-04-2014, 07:04 PM   #27 (permalink)
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fordo... Thanks for that video. That's how I filet now... Getting a bit faster with it and saving alot more meat. GRACIAS!!!!
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Old 06-05-2014, 08:14 AM   #28 (permalink)
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Right on man. You won't have to sharpen your knife as much. The dude that showed me can do 1 a minute. Im not as fast but still takes only about 2 minutes for me.

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Old 06-05-2014, 08:37 AM   #29 (permalink)
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Takes me about 2.5-3 minutes, and that's on 5-8" sunfish. Interested to try this technique on cats and white bass.

Works great, and thanks again. My filets are looking like filets now instead of mangled strips of messiness.

It was never a problem with trout, but warmwater species have thicker ribs, I guess.
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Old 06-05-2014, 11:18 PM   #30 (permalink)
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Looks like I'm late to the party but that bluegill is insane. Fish of a lifetime IMO. Nice work.
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