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Uploader Comments (thundermistlures)
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All Comments (246)
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@fkagiantfish just bleed the fish? wouldn't that be easier, cheaper, and faster?
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@coolinterpreter Glad you enjoyed the video and thanks for taking time to write! Hope you have a great year of fishing in 2012!
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Very helpful
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@thundermistlures kewl, thx thundermistlures
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All I know is how much DELICIOUS MEAT you left on.
TZ3z 1 week ago
@TZ3z . There is a bit of meat over the rib cage, but on smaller fish, this typically is not much. However, you can certainly use that portion as a base for a soup stock - so nothing need to go to waste. (keep in mind that if there are any chemicals in the fish, they will be stored in the belly area & the fat) Thanks for taking time to write to us and for tuning in - we hope you have a great year on the water in 2012!
thundermistlures 1 week ago
i was just curious as to why you dont gut your fish before filleting, you leave a lot of meat on the fish by leaing the belly on.
sublime763 1 month ago
@sublime763 When filleting, you do not have to gut the fish, and you can still remove the belly meat. In this case, the fish was smaller wit not much meat in that area and it should also be noted that if there are any contaminants in the fish, they will gather in the belly and fat areas.
So you can fillet fish without gutting them, & if you want the belly meat, just go sown over the ribs, instead of around them.
Thanks for tuning in and writing in - until next time, good fishing.
thundermistlures 1 month ago
if you soak fillets in milk for a day or 2, the blood comes out and it helps the flavor
fkagiantfish 2 months ago
@fkagiantfish Thanks for sharing this tip with us. Good fishing to you!
thundermistlures 2 months ago