Filleting flatheads?
Submitted by SPESS on Wed, 2007-08-08 10:58
Hi guys i went down to deep water point for a flick around and landed some average flaties. Let them go then i thought stuff it i havent kept one for years so i did! Got it home and stuffed if i could remember how to fillet it properly. Ended up waisting heaps so i cooked the carcus up as well as there was heaps of flesh still on it, dont like waistage! Could anyone tell me the easiest way to fillet them or are they better off kept hole? Still tasted bluddy good though but if i was to keep another i would like to know how to do it right! Cheers Chris.
Higgo
Posts: 48
Date Joined: 17/05/07
I've never worried about
kaitan
Posts: 418
Date Joined: 18/06/07
if i could remember
i saw this on tv b4 ! lol if i'm not mistaken u cut it like a normal fish where u slide the knife through back of the fin from the top to the stomach then fillet it until u reach the tail but do not go more then that, then u take ur knife hold down the fillet(meaning fillet is bottom skin is top ) then u pulled the skin off and that shoudl come out with the bone...hope this helps
alfred
Posts: 3097
Date Joined: 12/01/07
Scale, gut and steam on a
Scale, gut and steam on a bed of spring onion leaves, with some ginger, sesame oil and light soy sauce - YUM!
deefa
Posts: 642
Date Joined: 09/09/05
^ ^ ^
^ ^ ^ ^ ^
I'll have what he's cooking!!!!
Sounds delish Alfred....
What times' dinner?
SamC
Posts: 2013
Date Joined: 30/08/06
flatty's
lay them on their stomach (as a normal flatty would sit) get your sharpest knife and start at the back of the head and run the knife as close to the backbone as possile to the tail and then do it to the other side and there u go...simple
cheers
sam
ps. deepwater point is in the canning hey spess?
Cheers,
Sam
Jody
Posts: 1578
Date Joined: 19/04/07
Here you go Spess,
Here you go Spess, found on the internet - Sadly I have not had to fillet a larger one since Tassie (20 yrs), but this way leaves you with no bones at all.
"Turn the fish over on its back, gut the fish then from the top pectoral fin cut at an angle into the head to seperate the flesh form the inside of the head. do it both sides and the head is only held on by the backbone and the skin across the back. Break the backbine and remove the head and you are left with the tail and all the meat. Slice along the backbone down to the ribcage - don't cut through the ribs. Once past the ribs cut straight through all the way down to the tail - now the fillets are basically being held on by the ribcage.
Now the important bit - slice ALONG the ribcage top and bottom of the fish until you get to the skin - you will efectively be cutting a wedge into the fillet. Once you have reached the skin on both sides, you can grasp the fillet and pull it away from the frame. you can then skin the fillet and the result is a 'forked' fillet consisting of the tail section and the top and bottom part of the fillets. We usually seperate these into three sections (they will all be basically the same size) Perfect for crumbing or battering.
I know it's a bit fiddly and watching it done once would be worth 10,000 words, but the advantages are that you get zero bones and a significant amount more meat because you get all the flesh inside the head as well."
I do whatever the little voices tell me to do
TWiZTED
SPESS
Posts: 3356
Date Joined: 29/12/06
Cheers for the info guys!
Cheers for the info guys!
SamC: yep in the canning
Alfred: sounds good, ill try that one
Jody: cheers for that ill try always
Thanks for all the other input, love learning about stuff i dont know when it comes to my favorite passion.........fishing. Cheers Chris.
Keep it tight, reeeeeeel tight!
SPESS
Posts: 3356
Date Joined: 29/12/06
Oh yeah before i forget the
Oh yeah before i forget the flatties were nailing everything i through at them, Scorpin 35 in brown trout and crawdad, bass minows in watermelon and red glitter, laser pro in brown trout and finaly the old faithful malibou jigs in all sizes. Just working the deeper chanels and drop offs. Only small bream at the moment but the flatties arnt too bad.......just a heads up for anyone thats keen. Waided out knee deep just infront of the cafe thing and the bbq's, about 300m from the bridge. Cheers Chris.
Keep it tight, reeeeeeel tight!
metallicsharky
Posts: 85
Date Joined: 25/04/07
been that long
its been that long i dont think id know what a flatty looked like thease days
rickets
Posts: 995
Date Joined: 03/06/07
Was reading your
Was reading your instructions Jody, man, you lost me on the second sentence lol dammit,
I caught a flattie a month or so back, same thing, i had no fricken idea what to do.. I did end up filleting it well.. had a lot of meat... however, the ribs were still in it... :(
Jody
Posts: 1578
Date Joined: 19/04/07
Yeah, well, too many words.
Yeah, well, too many words. It's always easier to to learn when someone shows you what to do.
Just bring me a 2-3kg number, Rickets, and you can see how it's done.
Only charge you a side to get my hands dirty!
I do whatever the little voices tell me to do
TWiZTED
h0ju
Posts: 564
Date Joined: 05/08/06
probly best noit to killl a
probly best noit to killl a 2-3kg specimen as they are key breeders :P
SPESS
Posts: 3356
Date Joined: 29/12/06
Dont get off the old subject
Dont get off the old subject there hOju, just a figure of speech. lol.
Keep it tight, reeeeeeel tight!
rickets
Posts: 995
Date Joined: 03/06/07
rofl... well atleast we can
rofl... well atleast we can rely on someone to look after our fishing future
lol!
Ace H0ju - Fish detective
luke george
Posts: 554
Date Joined: 13/04/07
yep
just fillet exact same as for any other fish but lay them flat on there stomach and run your knife along each side. You can also just put them in alfoil and cook them on the bbq and each straight off the carcas
Work is just for people who havn't discovered fishing