BigJim:
I finally got around to playing with some old footage of me cutting up a 55 inch 48 pound fish.
I get the guts and gills out before driving home with the fish packed in ice in a killbag, then cut the fins off to make scaling easier (don’t really need to, but it makes it easier for me), then cut it up into manageable portions. Ribs cut off whole and devoured, and head and spine used for soup so any meat left on there doesn’t go to waste.
I’m sure there are different and better ways to process these fish, and for sure my knife skills aren’t the best, but I’ve been enjoying tweaking and trying to improve my technique and method as time goes by.
The combo of the big serrated Dexter with the smaller Victorinox boning knife and the poultry shears for the rib bones seems to work well.
Special thanks to fuzz for gifting me the scaling tool, and the guidance, advice and ridicule of my repeated fileting failures over the years. :smt044
Few pics of fish before and after filleting and of cooking one side of the tail piece attached for fun.
:smt006
Sincerely,
Jim
SpecialK:
Thanks Jim! I like the idea of cutting it into manageable portions while you fillet instead of dealing with such a massive slab.
AlsHobieOutback:
Yeah it looks cool breaking that big fish up into like 8 smaller fish to deal with :smt003 Cooked WSB just always gets me drooling... :drool
SpeedyStein:
Yum!
chopper:
Ooh that looks so tasty -- seared fish with a nice crust on the outside and juicy on the inside is probably my favorite way to eat it.