Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
Filleting Fish ( Lots of pictures if you are on dial up )

 
Post new topic   Reply to topic    Downsizer Forum Index -> Fishing
Author 
 Message
Bodger



Joined: 23 May 2006
Posts: 13524

PostPosted: Tue Jul 10, 07 5:38 am    Post subject: Filleting Fish ( Lots of pictures if you are on dial up ) Reply with quote
    

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

PostPosted: Tue Jul 10, 07 8:21 am    Post subject: Reply with quote
    

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.
PostPosted: Tue Jul 10, 07 8:27 am    Post subject: Reply with quote
    

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!
PostPosted: Tue Jul 10, 07 8:28 am    Post subject: Reply with quote
    

Neat job.

Bodger



Joined: 23 May 2006
Posts: 13524

PostPosted: Tue Jul 10, 07 8:28 am    Post subject: Reply with quote
    

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

PostPosted: Tue Jul 10, 07 10:54 am    Post subject: Reply with quote
    

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
PostPosted: Tue Jul 10, 07 11:12 am    Post subject: Reply with quote
    

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

PostPosted: Tue Jul 10, 07 4:10 pm    Post subject: Reply with quote
    

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: 42207
Location: North Devon
PostPosted: Tue Jul 10, 07 4:31 pm    Post subject: Reply with quote
    

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
PostPosted: Tue Jul 10, 07 4:55 pm    Post subject: Reply with quote
    

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

PostPosted: Tue Jul 10, 07 6:27 pm    Post subject: Reply with quote
    

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

PostPosted: Tue Jul 10, 07 10:49 pm    Post subject: Reply with quote
    

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

PostPosted: Thu Jul 26, 07 10:36 pm    Post subject: Reply with quote
    

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!

Post new topic   Reply to topic    Downsizer Forum Index -> Fishing All times are GMT
Page 1 of 1
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright © 2004 marsjupiter.com