Thread: Filleting for recovery

A successfull time as a Baader technician machine filleting mostly Hoki,orange roughy,ling,hake, southern blue whiteing etc makes me cringe any time i see a fish filleted on tv.

The old inch behind the pec fin and one swipe towards the tail filleting method makes me want to swing a big spikey dog by the tail straight at the kisser of the filleter, they are leaving most of the fish on the frame and its criminal waste in my not very humble opinion.

So how should you fillet?

Ok here is a demo on gurnard , these techniques work just the same for most fish.

Gurnard have a line of barbs each side of the dorsal line, cut in on a steep angle just outside them toward the dorsil bones of the frame.



Its important to run the cut right up to the head, the best thickest meat is up there!
An angled cut right up against the pec barb and up into behind the head to get that delicious meat.

Now start knifeing meat away from the frame just like you would do a back steak of a deer, think surgeon not butcher.
knife hard down to the main bone or spine,then carefully knife over it and along the lower dorsal fins .

over the belly you have two main options, pin bone out fillet or pin bone in ,pin bone in and later trimmed before skinned is the best option for recovery.

Boneless pin bone out fillet

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