Thread: Frozen Spanish Filets...

Was watching yout be the other night and saw a video about how to clean and remove skin from spanish mackerel. Great video as I learned a lot. At the he made spanishould tacos for dinner. Try YouTube for some guidance on cleaning them. Tight lines.

Originally Posted by Haywire

I learned to skin Spanish fillets from Pier#r. What you do is cut the fillet off both sides, put the skin side down, trim out the ribs, use a sharp, flexible fillet knife like a Rapala and cut the skin from the meat from the lateral line out to the side---it takes a couple of cuts per fillet. The way the muscle attaches to the meat causes you to cut the skin when you try to skin them from the tail up or the head down. From the center out, no problem. Also, this has the advantage of leaving the red, strong-tasting lateral line meat attached to the skin. Practice, practice, practice. Catch lots of Spanish so you won't lose your touch.

Painless for me now watching Mr Wire, I will always do it this way
+1

Has anyone tried thawing fish in saltwater? I find this works wonders on older frozen fish. Even freezer burned fish is greatly improved. Mix about 1/4 cup of salt into a gallon of water and dissolve. Add frozen fish. Stick in frig overnight. For really bad fish, dump the water and repeat. Rinse fish and cook as normal. Much less fishy tasting.

... Harley taught me to sprinkle and rub a little ground ginger on it too ;-)