Thread: Cleaning spanish

Me cleaning a Spanish

Nice, but it looks like you might want to hit your fillet knife a few licks on a sharpening stone to make it easier and quicker.

And ware a glove........

I usually just make the cut at the gills and then down to the tail,with knife all the way through and done....that I find is the easier part, getting the skin off is another story, but I V cut the blood line out so 1 side is now 2 pieces and remove skin then ....seems to work better for me anyway

Dude i got to show you how to fillet fish i hate to see you with a flounder OMG

Ironman---I do it pretty much the same way you do, it takes out all bone, blood and skin. Some folks think I'm obsessive about the way I fillet fish, but I don't waste any meat. Of course, I've had over fifty years of practice. It makes me wince when I see some folks butchering up fish with dull knives and no knowledge.

With a good sharp knife, Spanish are quite possibly the easiest fish to fillet out there. Cut down to the backbone just behind the front fin, turn knife flat and run down the backbone all the way to the tail. Cut out rib bones and you are done. No need to cut the skin off, its relatively thin and the scales are so small they are edible.

Carl, you don't live at my house where She Who Must Be Obeyed doesn't like skin or the red flesh---therefore I don't either. However, I do agree about them being about the easiest to fillet.

im pretty good with a knife if i do say so my self