What do you use to steak fish?

Steaking fish is my favorite way to go...  no waste, nice portions.  I just gut the fish and clip off the tail and fins and cut them into sections 2-3" thick, (perfect for steaming).

But I always have trouble getting thru the backbone.  What do you guys use for that???  I'm guessing a big cleaver would be best?  Or a hacksaw?

I use a garden pruner to cut through back bones.

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This looks easy 

This looks easy 

Thats gonna leave a funky smell in the garage! I use a cleaver or sturdy chef knife. As long as its sharp it will make it through no problem

Can you steak all fish basically, or what kinds are best for doing it?  I think I'd like to try it!

good god guys what are you steaking, swordfish? 

I just use a sharp chefs knife or cleaver.   

Al, you can steak any fish but generally works better in larger fish.  Salmon for sure, if we ever get a chance again

I'd say its better with 'rounder' type fish and I'd say they need to be on the bigger side. I've never seen a striper steaked. But salmon, shark, sturgeon even.

Basically I steak up any rockfish that's too large for my steamer setup, (lings, cabs, any fish can be steaked after gutting, or if not "steaked" at least cut to serving-size portions for freezing).

I currently use a sharp chef's knife, but no way can I just slice thru backbones...  Unless I get lucky and hit between joints.

I usually have to get the tip centered and pound it thru with my palm, but needless to say it's a bit sketchy.

Sonny, thanks for the tip.

I steak almost any kinds of fish even small fish like catfish, Striper, rock fish, etc...except for the smaller fish like Smelt, Blue gill, Anchovy, etc...

Is it soup yet???   no... maybe butter flour white wine sause...ummm  some 10 min rice....dinnerrrrrr....
Thx sonny

One more tip: to cut all the fins quickly, I use a 99-cent multi-purpose scissors bought from Harborfreight

http://www.harborfreight.com/cpi/ctaf/displayitem.taf?Itemnumber=47877

Another tip (I'm very generous when come to tipping  ) for cleaning scaled fish.  Use the $6 magic fish scaler will save you time and possible your fingers.

http://www.kk.org/cooltools/archives/001778.php

Man I wonder what the injury rate is in that line of work...I was worried for the guys fingers...

And your a huge tipper....

Man I wonder what the injury rate is in that line of work...I was worried for the guys fingers...

Seriously! With all the slime & blood on there? Are there any retired band-saw fish butchers with all 10 fingers???

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