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Discussion Starter #1
Some of the best meat I've had the pleasure of putting my knife to-





 

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I dont usually gut them 1st. However when we moved around the lake it was easier to gut them and put them in the cooler-

My guttting style is to slice from anus to pec fins. Then cut behind the head thru the backbone down almost to the same pec fins. Grab head and pull and everything comes out.

It takes about 10 seconds to gut a fish.
 

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I dont usually gut them 1st. However when we moved around the lake it was easier to gut them and put them in the cooler-

My guttting style is to slice from anus to pec fins. Then cut behind the head thru the backbone down almost to the same pec fins. Grab head and pull and everything comes out.

It takes about 10 seconds to gut a fish.
sometime, i wanna watch you do it. make a youtube video.
 

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dam dude lyour having a killer season. very nice fillets. this sounds stupid and I resisted it but if you bleed walleyes in the live well first the meat is as white as the red headed girls breast you once saw. not that you can have bad meat ha ha......
 

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I have to agree with others... I would love to see how you get your fish so clean. I am known for getting a lot of meat off the bones and getting big fillets, but my work is not as clean as yours and I would like to know why... Well done, dude...
 

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I have to agree with others... I would love to see how you get your fish so clean. I am known for getting a lot of meat off the bones and getting big fillets, but my work is not as clean as yours and I would like to know why... Well done, dude...
A sharp ass fillet knife and practice, practice, practice!

Ive prolly done 10,000 fish in my life?
 

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A sharp ass fillet knife and practice, practice, practice!

Ive prolly done 10,000 fish in my life?
I'm no rookie! Still, the cleanliness of your fillets is admirable (gawd, I can't believe I am using that language to Slayer... sigh). My eye fillets are never that clean, always have some blood staining.
 
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