Announcement

Collapse
No announcement yet.

Doc's Fillet Method

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Doc's Fillet Method

    Just thought I would share some pics from this winter and remind everyone about a great way to fillet big kings. This was a 25-30 lbs fish and all I had to fillet it with was a leatherman and a dull serrated kitchen knife. Using Doc's method was super easy and resulted in the greatest potential yield of meat from the fish even with inferior cutting tools.

    It kills me to see big king carcasses with 20-25% of the meat left on just because someone was too lazy or didn't know how to effectively fillet.

    Just something to keep in mind for those of you lucky enough to land a big Parks or Kenai King.

    Fish on the table 10 mintues from the water!


    Perpendicular and parallel cuts to establish your steak sizes.

    One side done after stripping off the steaks.

    Not quite as clean as docs but I'm working on it. The cheeks on these big fish can be quite good.

  • #2
    Do you gut it first? I was watching a youtube video of a guy who left the guts in to leave pressure under the ribs. (I've never cleaned a fish.)

    Comment


    • #3
      I gut mine and fillet it the old fashion way. It works pretty good. I suppose this would be a good way to clean it out at the camp site if you didnt have a good surface to cut on or a good tool to cut with.

      And from the pictures its not gutted. You can see some of the innards on that bottom picture.
      Makin fur fins and feathers fly.

      Comment


      • #4
        I like this...I'll try it out this fall on those huge Valdez silvers. I don't think there are any kings in my immediate future to experiment with.

        Comment


        • #5
          Originally posted by ePatrick View Post
          Do you gut it first? I was watching a youtube video of a guy who left the guts in to leave pressure under the ribs. (I've never cleaned a fish.)
          It can be done guts in or guts out.

          The web tutorial is done on a gutted fish.

          http://www.ifish.net/board/showpost....9&postcount=85

          Here's a couple pics of a slightly modified technique for a whole fish.
          Attached Files
          "Let every angler who loves to fish think what it would mean to him to find the fish were gone." Zane Grey
          sigpic
          The KeenEye MD

          Comment


          • #6
            This is a much better way to fillet large fish. I always used to take each side off as a whole slab a (but never froze it as one piece anyway). It's a great way to maximize meat recovery.
            "Fishing relaxes me. It's like yoga, except I still get to kill something." --Ron Swanson

            Comment


            • #7
              I have never seen this technique before, have seen other ways. Looks like some great salmon steaks ready to go.
              Hate America??....then get the Hell Out!!!

              Comment


              • #8
                Does this method make the fillets boneless?
                Some people call it sky busting... I call it optimism
                "Swans are a gift" -DucksandDogs
                I am a shoveler's worst nightmare!

                Comment


                • #9
                  Without a doubt the best method I've ever used on a big king. Yes, it is boneless. Thanks Doc.

                  Comment


                  • #10
                    You left the collars on though. I can't believe Doc didn't comment on that, he loves that part.

                    Comment


                    • #11
                      I have not tried it this way but it seems to be a good way to get as close to the bone as possible. I was wondering, once you make the cuts for the fillet sections, do you start from the backbone/dorsal side or belly side and remove them from the body? does it make much of a difference? I will try it out when i catch a fish large enough (king or large silver). Thanks for the info!

                      Comment


                      • #12
                        Originally posted by Rich.Mck View Post
                        once you make the cuts for the fillet sections, do you start from the backbone/dorsal side or belly side and remove them from the body?
                        To make this as ergonomic as possible, put the tail end of the fish on the same side as your dominant hand. Pieces are removed by placing the knife edge deep in the long lateral line cut (tight to the vertebrae), and then sweeping the knife from the spine toward either the back (dorsally) or the belly (ventally) keeping the knife edge tight to the bones. Always sweep the knife in one direction.... DO NOT SAW!

                        Start at the tail end and work your way up to the head end.

                        http://www.ifish.net/board/showpost....9&postcount=85
                        "Let every angler who loves to fish think what it would mean to him to find the fish were gone." Zane Grey
                        sigpic
                        The KeenEye MD

                        Comment


                        • #13
                          Originally posted by Rod Builder View Post
                          You left the collars on though. I can't believe Doc didn't comment on that, he loves that part.

                          Well.... now that you mention it. Yes.... it is definitely my favorite piece on the entire salmon. The vast majority of folks I know simply discard them still attached to the carcass.

                          Speaking of collars, I scored some dandy ones a few weeks back.... so HUGE they actually touched three out of four sides of the surgical tray that I use to collect and stack chunks of fish as I am filleting.

                          What a feast!

                          "Let every angler who loves to fish think what it would mean to him to find the fish were gone." Zane Grey
                          sigpic
                          The KeenEye MD

                          Comment


                          • #14
                            Good point on the collars. I've never tried them before but would like to if I get another king this year. Any recipes of ways of cooking that people like for this part?

                            Comment


                            • #15
                              Originally posted by fishNphysician View Post
                              It can be done guts in or guts out.

                              The web tutorial is done on a gutted fish.

                              http://www.ifish.net/board/showpost....9&postcount=85

                              Here's a couple pics of a slightly modified technique for a whole fish.
                              I like how that salmon is filleted. However, I got one question after viewing that second picture. The fillet on the bottom row on the far left is really thick. Do you cut that fillet in half again or just cook it that way? If so, what is your method?

                              Comment

                              Footer Adsense

                              Collapse
                              Working...
                              X