Do you fillet or butcher?

[reddog]

I was taught to fillet a fish but taking the knife all the way thru the fish, from the head to tail, and then remove the ribs, and skin afterwards. Some folks just cut down thru the back, to the ribs and chop out the "loin" and tail section and throw the rest away. I liken this to taking the loin and hind legs out of a deer, and trashing the rest. What is everyones opinion? I know who will have more meat, less waste when they are done.

[REW]

I use the word - micro surgery -
When I fillet - I cut down to the ribs, around the ribs, through to the mid section of the belly -

Then, I remove the fillet to the tail, but leaving the fillet attached to the tail. Then, I slip the skin off the fillet.

The advantage of this system, is that you get identically the same amount of meat, that you describe in your method, but the knife never cuts any bones to get dulled, also, by keeping the fillet on carcess at the tail, it give you as the cleaner, something to hold onto - without slipping.

You are able to clean many more fish without sharpening your knife.

Also, when making the initial cut behind the head - if you angle your knife toward the head - and basically slip the knife between the scales rather, than cutting the scales - your knife will also stay sharp longer. This is particularly important on cleaning a fish like a perch -which has a very tough - knife dulling scale.

Take care
REW

[curt quesnell]

I cut all the way to but not thru the tail, then flip the fillet over and cut the ribs out, then the skin while the whole thing is still
attached to the fish.

If I had my druthers I would always use an electric knife.


Curt Quesnell

[curt quesnell]

By the way, when you fillet you are really butchering the fish.
I realize you were just trying letting us know your distain if we
dont do it exactly like you do.

Curt Quesnell

[WAeyes]

I call it filleting. WA State Fish and Wildlife called it "mutilation of game fish"...at least they called it a game fish. You can call it butchering if that makes you feel better.

[ETT]

I get a yield of 40%, skinned, unzipped fillets. That includes taking the checks. If someone can get more, I'm all ears.

My 2 brothers and I cleaned our catch together for years. We all do it a little different, but the end result is all that matters. Do the best you can. Noone was an expert, when they started.

[ANXIOUS]

REW,you oughta write a book! very aptly put,that's the way my daddy taught my. now if we could get everybody to eat what they catch and not leave it in the freezer or toss it when they get home because they dont feel like cleaning fish!!!

[Greg P]

Reddog,
When I fillet fish, I do it the way you describe as wasteful. Starting exactly as REW stated, by sliding the knife under the scales, turn the knife and start down the backbone vertically, staying right up against the bones, then working the blade out to the point where the ribs end. I then work the knife towards the back of the fish, right where the rib line ends, then down to the bottom of the fish, and along the backbone to the end of the fish. I do not attempt to go around the ribcage to the stomach meat.

I get nice fillets, boneless, and I can do it very quickly. There is very little meat left behind where I cut.

I have found that the meat taken from the stomach area on small walleyes is not worth the time and effort to go after. The meat is very thin, and simply not worth going after. Like cutting the cheek meat off a small walleye, not worth the effort. I do not go after the stomach meat on larger fish either, for the reason described next.

The other reason I do not go after the stomach meat is the many articles I have read that state plain and simple that the stomach area is where the most dangerous contaminants such as mercury and PCBs are absorbed. It is not recommended to eat this area of the fish. Particularly on larger fish. I recall reading this in the regulations manual, and many other publications put out by the state. This makes sense to me.

I have been accosted by several people who think my method of filleting fish is wasteful. Several of whom I watched leave more meat behind due to poor technique and knife control than I do by not going after the stomach meat. I usually attempt to explain to them that this meat is considered at higher risk for contaminants, but most people don’t care to listen to my reasoning. So I ask that they read up on it a bit, and make there own choice before criticizing my methods. Their complaining about my methods rarely ends there.

I take many friends out fishing each year, and end up filleting many, many fish each year. Many of the people I fish with simply would not take the time to fillet their own fish. I prepare and cook it up for all of us to enjoy. Many people that enjoy fishing with would likely just trash the fish trying to fillet them, or throw them out. I always offer to show people how to fillet, and encourage them practice and learn. Not many help out, and I am ok with that, still enjoy their company. Incidentally, about 70% of the fish I fillet are crappies.

In my opinion, I choose not to go after the stomach meat, mine is an informed decision, and I respect your choice to fillet fish the way you like. Please do not rip on people who do not go after stomach meat. I do not consider it wasteful, I certainly cannot argue that there will be some meat left behind.

This is a debatable issue, and this is my opinion on it. I realize this is a long post for a simple question, but I thought I would finally have an audience who can listen to my side of the equation without getting upset and causing themselves and me discontent over what was a fun day on the water.

Respectfully,

[bigfish1965]

I start by cutting behind the gill plate down to the spine. Then I put the fish on its belly. Cutting beside the dorsal fin and along the spin, I cut as deep as the top of the rib cage. I continue along the spine until I no longer feel the ribs and then make a cut through and out the anal opening. Placing the fish on its side again, I place the blade flat against the spine and run the blade out throught the tail. Repeat the process on the opposite sidde, then go in for the 'microsurgery' as it was aptly described. This is simply prying the muslce tissue off the rib cage. After this is done you are left will ONE big fillet that accounts for most of the meat on the fish. If I am transporting, I leave it as is for easy identification. If I am eating the fish there, I split the meat into 2 fillets and skin the fillet in one swoop. On larger fish I will cut the fillets up so that I have sections of meat all relatively the same thickness. I do not like my fish over-cooked, so this helps to get an even doneness.
Okay....now I'm hungry............

[Canoehead]

Same as Bigfish, but I call it a "butterfly". I tend to think of it as somewhat of an art that I take my time in doing. I find it frustrating when I end up with a sloppy job which can happen from time to time - ie. the mosquitos are chewing the **** out of you on a dock in the middle of the night.

Stick it in the pan!

[wholefish1]

i keep the whole fish and boil them as to avoid any waste. entrails and all. guts are good. they are small fish too. you should not waste the poor little minnows. sometimes you get crawfish in the fish also. mmmmmmm good.

[Hairy Minnow]

Don't forget the cheek meat!

[sib]

I put the whole fish in my Bass-a-matic and turn it into a healthy shake. Perfect for those between meal snacks, I just reach for a swimfast.

Now, if I could just get them to make a Wall-e-matic.
}>

[reddog]

As in almost every debatable situation, to boils down to good and bad. If you do a good job, Im sure you get as much meat possible out of the fillet. If you dont do a good job, then it looks like you are getting a small percantage of the meat, dont matter which way you chose. I have seen some real butchering that occurs the way that I do it also.
I have never heard or read that belly meat is bad for you. I guess my wife is gonna die, cuz thats what she enjoys, or at least thats what she picks out first. I would like someone to reference an article so I could read up. I guess Ive been doing too much fishing, and not enough reading over the years.

[Greg P]

Reddog,
I suspect your last post was directed at my response to your inquiry as to how people fillet fish. I did expect that someone would object to my line of reasoning. However, I had hoped someone would have simply asked for some additional information, or argued in a civil manner, and with some respect. There was really no need for you to infer that your wife’s life was in jeopardy due to the way she prepares and enjoys her fish, that was not part of what I said.

Here is the link for more information:
www.dnr.state.mn.us/lakefind/fca/fca.html

Typical reply you gave, I have heard it all before, across many subjects. You have the ‘my way or the wrong way’ attitude, and frankly, we could all benefit if you grew out of it. I suspect this type of reasoning pervades any discussion you have about any subject that is open for debate.

Again, I ask that you respect the way others choose to fillet their fish.

And what’s with some of the other posts. Hey, if you are going to joke around a bit, I’m all for that, but could you at least try and be funny?

Later,

[Eyez]

sib, if you're really interested, I manufacture an adapter for the bass o matic. Essentially, it's a reducing and extension tube, designed to fit the contours of a walleye's body, in contrast to the shape of a bass. This CNC machined PVC tube :) comes with a lifetime warranty. If at any time it breaks, I will send you $2.00 to go to menards and buy another 20 inch long piece of 4 inch OD PVC :)

All this for just 3 easy payments of just $19.95! Payable in US funds, Canadian funds, food stamps, camel cash, or any other currency with MW (my wife) approval.


Eyez

[RoyC]

As long as we are wandering off in different directions, I saw a gasoline-engine-driven blender at fishing show this winter. About $250, available in Packers or Vikings colors. Some guy makes them out of Weedeater engines. I didn't think I would see this product again, until lo and behold, it appeared in a Cabela's catalog.

Now what we really need is a PTO on an outboard that we could use to drive a blender! Make great fish cakes and daquiris!

[Eyez]

Mackeral margaritas anyone? Even better if you mix in a little dr. juice for that real fish flavor.

I'm thinking we're onto a whole new business here... Just think real health food, the way Rocky would have had it, were he into fish instead of eggs.

Rocky's morning mix...

1 dozen minnows, pref emerald shiners or small smelt.
6 ice cubes
2 shots cheap tequila (for taste)
1 whole lime for citrus, or if unavailable, 1 lemon shark.

[sib]

Make mine with Xtra 2 cycle, good to keep these aging joints fluid.

[bigfish1965]

Wasn't that recipe on 'Hee Haw' 25 years ago?
" HEY GRANDPA...WHAT'S FOR SUPPER?? "

[reddog]

Greg, perhaps you are right, I was somewhat confrontational with my original posting, probably because I chose to use the word butchering vs filleting but I thought in my second post I took a more neutral postion on the issue. Curt is correct, it is butchering in either method.

I did ask for more information, and you provided it. Thank You. I will read it.

I dont care to put words into other peoples mouths, but I really think you read more into my post that was intended. It never was argumentative, and I dont read it as being non civil, or disrespectful, at least in my second post. Nor am I worried about my wife becoming ill over this issue. It was stated as a tongue in cheek statement, and obviously I have struck a nerve with you. So why dont we just agree to disagree about this deal. OK? I have never said a word to anyone on the cleaning table, nor will I, but I felt it was a fair question to post on a board. Obviously, I am the one who needs to learn how to clean fish, because it appears that I am out-numbered on this one about 4-1.

[Jess]

I got a tip on here last year that has put a lott more meat on my plate. It is called "fin-n-chin". You make a cut between the gills where the chin becomes narrow. Gram hold and pull out the chin meat which comes out with both pec fins on it. it is a surprisingly big chunk of meat. deep fry it and eat it like a big shrip. You can hold onto the crisped fin for a handle. Good and fun to eat.
Jess

[DON]

DEAR GREG IF YOUR WALLEYE HAS MERCURY INTHEM IT IS IN ALL THERE BODY DUDE YOU NEED TO FIND A DIFFERENT LAKE LADDY

[Tracy]

The only thing worse than an argu, er debate over the rights and wrongs of fish cleaning is having to clean the days catch with a bunch of hacks! You know the ones! The guys who say, oh I can help you clean the fish, give me a knife! Then they procceed to take the first side off in 3 pieces. AHHHHHHHH! Go have a beer while I do these fish! :) I can't stand to watch!!

Tracy

[Mikey]

Hi Greg,

You mentioned the absorbtion point of contaminants entering the Walleye through the belly. Then you cite the MN DNR for your source. The mercury enters differently than you state as do the PCB's and PCB's are in the fatty tissue of the fish while Mercury is absorbed into the muscle/meat of the entire fish.
From MN DNR:

http://www.dnr.state.mn.us/lakefind/fca/contamination.html

How do contaminants get into fish?

Once in a lake, mercury is converted to methylmercury by bacteria and other processes. Fish absorb methylmercury from their food and from water as it passes over their gills. Mercury is tightly bound to proteins in all fish tissue including muscle. There is no method of cooking or cleaning fish which will reduce the amount of mercury in a meal.

Fish absorb fat-soluble chemicals like PCBs from water, suspended sediments, and food. PCBs concentrate in the fat of fish, and in fatty fish such as carp and catfish. Cleaning and cooking a fish to remove fat will lower the amount of PCBs in a fish meal. Larger, older fish and fish which eat other fish accumulate more contaminants than smaller, younger fish which eat less contaminated prey. PCBs are not usually detected in panfish such as bluegill and crappies.

In WI the advisory for Mercury is for EVERY lake and river including the Great Lakes.

Just thought I would mention these points, but, clean your fish anyway you feel, it makes no difference to me.

Except for the PCB's, just don't think that once the fat is gone, the meat is ok, because it is not if it has mercury in it.

[curt quesnell]

Greg,

I have heard pretty much the same thing as you. I used to cut
off the front underfins (butterflies?)and eat the meat between them
until someone here on Walleye Central told me that was the MOST
contaminated part.

I dont believe every thing I read but this
sounded logical to me so I stopped doing the butterflies and began
trimming belly meat on bigger fish.

Minnesota puts out a Fish Consumption Guide each year and it lists
levels of contamination in its Lakes and Rivers. Yes most, if not
all of out lakes and rivers have advisorys for some form of contamination.



Curt Quesnell

[curt quesnell]

Thats the book I was talking about!!!!!So for all those who
said they never heard of such a thing...Now you have heard of it.

Thanks again Greg

Curt Quesnell

[LCFISHERMAN]

I SAY BACK OFF AND GET AWAY FROM THEM FILLET KNIVES---Oh since you ain't filleting could you make your self worthwhile and turn on the
Deep fryer or something
My grass grew while we was fishin so if you can't kleen'um how bought you ride my mower till they get kleened
Wish it was that easy to fish with FAMILY