Filleting Fish ( Lots of pictures if you are on dial up )

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Filleting Fish ( Lots of pictures if you are on dial up )

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Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Tue Jul 10, 07 5:38 am Post subject: Filleting Fish ( Lots of pictures if you are on dial up )
Fish, Gareth and myself caught these off the rocks yesterday. I got my camera out to record how Fish did the filleting. I reckon that the many photographs that follow, should be all that you need to know how to fillet fish in the future. This is how Fish butterfly filleted a mackerel.

CARROTMUNCHER

Joined: 09 Feb 2007
Posts: 101

Posted: Tue Jul 10, 07 8:21 am Post subject:
looks good looking at some other pics looks like you had a good time how did you cook the fish?

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Tue Jul 10, 07 8:27 am Post subject:
Great pictures, any chance that we could get this up as an actual article?

bingo

Joined: 26 Oct 2006
Posts: 4401
Location: The Games Room normally!

Posted: Tue Jul 10, 07 8:28 am Post subject:
Neat job.

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Tue Jul 10, 07 8:28 am Post subject:
Its in the freezer at the moment but I was thinking fishermans pie with the pollack ( thats the big fish ) with perhaps a stronger tasting fish to go along with it because in truth, I think pollack is a bit tasteless and possibly watery. Bass has to be one of my favourites.

CARROTMUNCHER

Joined: 09 Feb 2007
Posts: 101

Posted: Tue Jul 10, 07 10:54 am Post subject:
nice choise .you could always add a nice bit of smoked haddock with a few bits of parseley you will have your self a cracking pie.plus a nice bit of melted cheese over the potato

Tittch

Joined: 17 Feb 2006
Posts: 1768
Location: Chichester

Posted: Tue Jul 10, 07 11:12 am Post subject:
Very useful! I usually end up eating the fish off the bone and making a bit of a mess.

fish (the other one)

Joined: 24 Dec 2006
Posts: 319

Posted: Tue Jul 10, 07 4:10 pm Post subject:
i would gladly do the writ up to go with the pics! with 20 years experience in the fish trade im afraid i make it look easy!

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Tue Jul 10, 07 4:31 pm Post subject:
It would be great if you would. The pics are really clear and a bit of explanatory text would turn it into a cracking article.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Tue Jul 10, 07 4:55 pm Post subject:

I'm ignorant on fish, as I don't like the taste, so, Pollack, Bass, Mackeral and what?

And yes, great pictures of a proper professional job. I always remember watching my old man doing it when I was a kid. Lasting memory of a GIANT cod (corner to corner on the Telegraph, opened out) being gutted. Then opening the stomach and finding dozens of tiny crabs.

Beautiful to look at, but just can't make myself like the taste, sadly.

CARROTMUNCHER

Joined: 09 Feb 2007
Posts: 101

Posted: Tue Jul 10, 07 6:27 pm Post subject:

fish (the other one) wrote:

i would gladly do the writ up to go with the pics! with 20 years experience in the fish trade im afraid i make it look easy!

hey fish answer me this please just how do you get all the bones out of mackeral.no matter how i tried the little sods just wont go.
i steamed my mackeral and took the bones out when it was cook but every mouthfull had more bones.is it a impossible fish or would it be nbetter to make pate out of it

fish (the other one)

Joined: 24 Dec 2006
Posts: 319

Posted: Tue Jul 10, 07 10:49 pm Post subject:
mackerel pin bones extend half way down the lateral line from the head,its easy to feel them with yer fingers just cut either side of them and remove,this can be easier after cooking. as for the how to fillet article ille do it in the morning,all credit must go to the photographer,bodger.

crofter

Joined: 11 Feb 2007
Posts: 2252

Posted: Thu Jul 26, 07 10:36 pm Post subject:
I would cut up the middle of the belly, remove guts and leave the head on while taking off the sides. The sight of that liver is making me hungry!

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