What do you use to steak fish?

http://asianconnectionscom.stores.yahoo.net/maryanhomche.html

saw the "asianconnectionscom" thought u were going to hook a brother up...

Nice knife...

Kayakito gut and gills them then freezes and cuts with a hacksaw.

scott

Unless it's a small fish, I steak it and put the steaks in a quart size freezer bags and freezed them.  It takes less room in the freezer and I don't have to thaw and eat the whole fish just whatever portion needed.

I've never steaked RF, but have steaked salmon using a LARGE Forschner knive. 

Salmon is soft, so I would put a whole salmon in the freezer for ~ 30 minutes to firm it up before processing. 

Might not be applicable to RF, but perhaps useful on a big ling.

Stuart

For those who usually filet the bonus of steaking is you waste no meat, and cooking with the skin on keeps the meat moist.

Plus they look cool.

To get all the meat from a fish, and to get a few boneless fillets as well, my brother and I usually fillet one side of the fish, whether it be a lingcod, halibut, salmon or striper, and then steak or "chunk" the other side, basically just cutting it into pieces. That way you don't lose any meat, plus you get a fillet for tacos, chowder, etc...

Smaller fish I usually just fillet on both sides.

Hi Eric

 Go to the asian market and buy a chinese meat cleaver, (non stainless). Use a mallet to pound the knife through the tough areas. Deadblow hammers or even a two by four will work but will splinter.

With halibut, and probably other fish too, all you have to do is cut in between the vertebrae. It's much easier that cutting through the bone itself. You can do it with a fillet knife.

I put one of these on the back of my Chinese Cleaver just smak it with the heel of you hand it goes through like butter frozen or fresh.
They are made for Pizza knifes

http://asianconnectionscom.stores.yahoo.net/maryanhomche.html

That Yan Can Cut guy is Bad!!

Dont steak rockfish cook whole. fillet ling cod then gut and save carcass for soup. Steak salmon down to just past the dorsal fin and then fillet the tail section. The last sturgeon I caught  after removing the notocord I steaked it. No bones. Salmon has to be very cold if steaking fresh. I will use the sharp fillet knife to the spine and then use a sharp serrated knife to go through the bone and finish with the fillet knife. You can use a cleaver but if the fish you are steaking is a soft fish you will just mash the meat. A hacksaw through solid frozen fish is a hassle but if they are half frozen then its a dream. Borrow your dads then give it back. Never use your own hacksaw.

I cut between the vertebrae using fillet knife, or chef's knife.

The Chinese knife I said was a cleaver is actually a Chefs knife Razor sharp it won't mash Salmon.

I was at a convention at Moscone center week before last and Yan Can Cook was there putting on a cooking demonstration for General Electric stoves and appliances. Very nice surprise seeing him as we had no idea he was going to be there. I watched him pan fry steak and shrimp

I've never steaked RF, but have steaked salmon using a LARGE Forschner knive. 

X2! Not sure if this is the one you're talking about but the Forschner cimeter is awesome. Does a great job of filleting large fish too. The granton edge (the bubbles in the blade) is sweeeet.

Z