speed fillet

Sometimes when me and Moodymike limit out I take a shortcut at the fish cleaning station:  Behind the gills, up along the dorsal, fillet to the tail but not though the skin, flip fillet and separate skin, bag it.  I don't even gut the fish...

Q: is that unsafe practice healthwise?

Thanks in advance for your reply

James aka Rroland aka Grandpa James

Most fish I've ever fileted have not been gutted, and I don't cut along the rib bones - I cut through them.  Just rinse a little.

If I take my time, I cut along the rib bones on rockfish and don't gut. If I'm lazy or don't care, I do it just the way you and Eric do it. Just rinse before bagging and rinse well/trim before cooking (trimming optional).

That's how I fillet.  I cut through the rib bones, then skim them off later. 

That's how I fillet.  I cut through the rib bones, then skim them off later.

+1

I also take my fillet knife and scrape off the slime on the inside of the rib cage the throw the fillet in a bucket of clean water. The water helps take any blood out of the meat and they tend to hold the quality a little better.

That's how I fillet.  I cut through the rib bones, then skim them off later. 

The last few trips I have been bringing a bucket and salt. Making a saltwater bath to rinse / soak fillets in. It pulls out any worms or blood and really firms up the meat. All the fish I have thawed out that has been cared for with salt water has been firm and delicious. I rinse with fresh water right before cooking.