I got challenged, for the first time, on my fillet technique and was wondering what other's thought:
I never fillet until I get home. I catch my fish, rip the gills and bleed it out and then gut (not head) my fish until I get home to my vacuum packer. I leave the head on and just cut off the fillets without messing with heading or tailing the fish whatsoever, leaving the head on makes it easier to manipulate the salmon. I was told by an old-timer the that old school way for freezing salmon was to not fillet at all, but to freeze it whole. I also don't keep belly meat and was a bit chastised for "wasting" that part. Anyone else eat belly meat or fillet differently?