Filleting Kokanee Salmon on Blue Mesa Reservoir with Blue Mesa Fishing

Filleting a fish is really the last element to an ultimate fishing experience. Utilizing all of the meat of the fish that you have harvested is the most important thing you can do. Remember, releasing fish is great too, processing wild kokanee salmon and other colorado game fish can be timely. If you do however love eating fish learning to fillet them is so important.
To fillet kokanee, the fish should always be on ice right after you catch them. This will make the meat firm and easy to fillet. Make sure your knife is sharp and that you have bags to put them in, and ice to put the fillets back on. With kokanee and all trout you start at the head and in 3-4 long strokes work the knife down the fish pulling frim and low towards the spine. Repeat on the othr side of the fish as well. Then you must remove the rib bones. To this grip the thickest part of the fillet and slide the knife underneath the ribs and cut them out with one motion of the kife. You will want to keep as much of the meat under the ribs as possible. Then clean the fish with cold water, dry and remove all the blood and store in the bag skin to skin and meat to meat as to keep the flavor the freshest.

Category:

Sports

Tags:

• Fishing Blue Mesa
• kokanee
• fishing
• salmon
• fillet

[radesigninc]

Thanks for the memories Carl! You are the best catch at the Mesa.

Have a great year, from all of us in Denver.