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#1
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Post your favorites and fish species:
Mahi/Dolphin: ***THE BEST*** How to Fillet a Fish (Mahi Mahi for Sushi) / How to Clean a Fish - YouTube |
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#2
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#3
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#4
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that is bad ass on the flounder, it takes me like 2 minutes to do a floudner that size.
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#5
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Here's a couple we made on grouper cheeks/throats
Cheeks http://s25.photobucket.com/albums/c7...ent=Cheeks.mp4 Throats http://s25.photobucket.com/albums/c7...ent=Throat.mp4 |
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#6
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#7
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Joelovesfishin, did you make the mahi/tuna videos? Any tips or tools you use for sharpening your knives and honing while fileting? I sharpen my knives and run my knives through one of those handheld gimmicks after every fish but my knives still lose their edge pretty quick.
I saw the mahi video a few years back and I've been trying to copy it ever since. I did learn from your video that filleting both the top and bottom of the fillet to the backbone yields more meat than just coming from the top and going over the backbone to the bottom of the fillet. |
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#8
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I use a three grade Japanese water stone. Coarse, Medium and fine, before I fillet. I can usually go through about 25-50 fish before I need to take a stone to it. If I need to run a stone while filleting I usually go to my medium.
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#9
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#10
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Great topic, thanks for sharing
__________________
Chris Grauer- "To protect, promote, and grow the sport of spearfishing" www.spearfishingplanet.com |
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#11
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