WSB Filleting Vid

I finally got around to playing with some old footage of me cutting up a 55 inch 48 pound fish.

I get the guts and gills out before driving home with the fish packed in ice in a killbag, then cut the fins off to make scaling easier (don’t really need to, but it makes it easier for me), then cut it up into manageable portions. Ribs cut off whole and devoured, and head and spine used for soup so any meat left on there doesn’t go to waste.

I’m sure there are different and better ways to process these fish, and for sure my knife skills aren’t the best, but I’ve been enjoying tweaking and trying to improve my technique and method as time goes by.

The combo of the big serrated Dexter with the smaller Victorinox boning knife and the poultry shears for the rib bones seems to work well.

Special thanks to fuzz for gifting me the scaling tool, and the guidance, advice and ridicule of my repeated fileting failures over the years. 

Few pics of fish before and after filleting and of cooking one side of the tail piece attached for fun.



 

Sincerely,

Jim

Thanks Jim! I like the idea of cutting it into manageable portions while you fillet instead of dealing with such a massive slab.

Yeah it looks cool breaking that big fish up into like 8 smaller fish to deal with    Cooked WSB just always gets me drooling...

Yum!

Ooh that looks so tasty -- seared fish with a nice crust on the outside and juicy on the inside is probably my favorite way to eat it.

Cheers,
Brad

That looks delicious. I'm certainly not sharing my fillet work on here....
What oil and spices are you using?
 

Looks delicious 😋

Thanks guys.

What oil and spices are you using?

I used to just rub the fish with olive oil and sprinkle some salt and pepper and do in the cast iron…but this year my girls got me a new Blackstone, and it came with some seasoning I’ve been using to give it a little extra flavor…and most recently I’ve been using some of this butter sauce from a New Orleans restaurant we like to help keep it moist and to give it a little extra blackening on the outside…

But honestly olive oil and salt/pepper and a squeeze of lime is all you need…

 

Sincerely,

Jim

Living proper, my man.   

I have 4 different sizes of Blackstone griddles. Love cooking on them! Big fish processing is something I need to try. Gotta catch one first though!!!

Such a cool and satisfying video 🙌