How to fillet a Snapper
Submitted by GCjetski on Wed, 2018-08-01 13:55
Since I have filleted a Snapper or two recently I thought I would make a video showing how I do so
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How to fillet a Snapper
Submitted by GCjetski on Wed, 2018-08-01 13:55
Since I have filleted a Snapper or two recently I thought I would make a video showing how I do so
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Alan James
Posts: 2223
Date Joined: 30/06/09
Nice and clean technique
Gone are the days of cutting into the gut cavity when filletting. Old habits die hard but I'm getting better.
petermac
Posts: 2946
Date Joined: 03/03/10
not bad
not a bad demo at all
Big Damo
Posts: 93
Date Joined: 06/06/18
I like the method of leaving
I like the method of leaving the tail section attached to skin the fillet! I will give that a go
bsir
Posts: 574
Date Joined: 24/04/11
Thanks
ive never seen leaving the tail attached. Good idea.
OOH YEH
Posts: 397
Date Joined: 16/06/15
Hey cuzz
great vid I use the same method to fillet have you tried scale , gut and Gill then cut a onion and lace with BBQ sauce wrap in alfoil onto the BBQ for 20 minuets ???
When im out on the ski I find it easy to prep then onto the slurred ice and create more burley...
Jackfrost80
Posts: 8144
Date Joined: 07/05/12
Lovely technique, I struggle
Lovely technique, I struggle with getting around the snapper ribs after I've been doing a few dhus which are 100x easier. I love how you've filleted, skinned and deboned a side all at once to reduce contamination of the meat and saved time. Most importantly not a drop of water has touched the fillet!
Officially off the Pies bandwagon
sea-kem
Posts: 14972
Date Joined: 30/11/09
Old mate of mine who was an
Old mate of mine who was an ex pro fisher used to threaten me with a backhander if I put my fillets anywhere near water. He used to have an old bed spring matress frame to put his fillets on at our old Leeman shack.
One thing I do when filleting is leave the fish 'fat' basically fillet 90% of one side then turn over and do the other side, makes it easier.
good idea in the vid of leaving the tail uncut to skin.
Love the West!
Sea goat
Posts: 965
Date Joined: 26/03/17
might sound like a dumb
might sound like a dumb question, but why is it best to avoid the water? I usually rinse them before drying them and cryovaccing and freezing..... prob mostly coz my filletng technique needs a bit of improvement and am still getting contamination....
if the fillets are a bit messy what do you guys do to clean them up before freezing?
Faulkner Family
Posts: 18026
Date Joined: 11/03/08
def keep water away from
def keep water away from fillets. causes the fillet to loose its natural juices . even when freezing i just pack them away and wash just before cooking. you would be surprised at the diff in taste.
RUSS and SANDY. A family that fishes together stays together
little johnny
Posts: 5359
Date Joined: 04/12/11
Stuffs fillets
Makes them go mush and loose colour. Dry chux or back of knife to clean fillets
Sea goat
Posts: 965
Date Joined: 26/03/17
cheers good to know!
cheers good to know!
GCjetski
Posts: 132
Date Joined: 27/05/18
Thanks for the comments
Thanks for the comments guys, it's definately a bonus being able to not penetrate the gut cavity and complete the job without any washing etc. If any clean up is needed a dry paper dowel works well
sunshine
Posts: 2600
Date Joined: 03/03/09
Absolutely applaud the approach
Well filleted fish should never be washed .....I cringe every time I see it done as it damages the flesh. Never seen the technique of leaving the tail joined and will adopt that as standard from now on. Also love the back filleting of the pin bone line, have always done this as I hate even a single bone in fish I am eating hence garfish will never adorn my plate...just bait !
Alan James
Posts: 2223
Date Joined: 30/06/09
A bit off topic
and I apologise GCjetski but is the water provided at fish cleaning stations here in WA fresh or salt water? Say the facility at Ocean Reef for example?
DTrain
Posts: 486
Date Joined: 10/02/12
The water used at the Ocean
The water used at the Ocean Reef boat washdown area is straight out of a bore. You can hear the motor kicking on and off when you use it. I'm guessing that they would have plumbed the fish station into the same bore, but I'm not sure. It seems to be reasonably fresh water despite the fact that it's only 100 meters from the beach.
Alan James
Posts: 2223
Date Joined: 30/06/09
It's potable water
To follow up on this I sent an email to the City of Joondalup asking them whether the water at the fish cleaning station was potable water, bore water or salt water. They have responded confirming the water at the fish cleaning station is potable water with a sub-meter to monitor water use.
Don't wash your fillets here lads.
Rob H
Posts: 5796
Date Joined: 18/01/12
With larger dhuies, 7kg
With larger dhuies, 7kg upwards, I fillet and break the rib cage off with it
After skinning, trim the rib cage off, prepare the wings and there is a good size meal of juicy meat on the bbq for 2 blokes just from those.
The rib cage has 6 inch long bones that just slide out of the meat when cooked and just like red meat, is much juicier "on the bone".
Its a prize part of a good size dhuie that I always eat when at the islands!
Give a man a mask, and he'll show you his true face...
The older you get the more you realize that no one has a f++king clue what they're doing.
Everyone's just winging it.
Dale
Posts: 7930
Date Joined: 13/09/05
I tend to do that with all my fish Rob, find it so much easier and quicker.
"Just because you are a Character, Doesn't mean you have Character."
Mr Wolf
meglodon
Posts: 5981
Date Joined: 17/06/10
Old dog new tricks
Many thanks for the video, who says you can't teach an old dog new tricks, I'm talking about leaving the tail skin still attached whilst skinning the fillet great idea and will be used when I next score a pinkie, like when this bloody weather gets lost.
Tom M
Posts: 661
Date Joined: 22/09/15
Well worth watching.
Well worth watching. interested in how you kill your fish and do you bleed. Found on recent trip bled snapper better by cutting throat fillets were cleaner than spiking.
Tom M
nebbian1
Posts: 166
Date Joined: 31/08/17
I do the same thing
I do the same thing sea-kem, I just do the first few cuts down to the spine, then flip it over and do the entire other side. Makes it easier to do the second side with the flesh still attached. Once the second side is done, flip it back over and finish the first side.
little johnny
Posts: 5359
Date Joined: 04/12/11
Same
Ten times easyier.