Quote:
Originally Posted by StinkyMatt
I am NO expert on filleting a fish.
I do know a couple of things.
1 Have a SHARP knife, sharpen frequently, less waste this way.
2 The technique used by a deckie who has to clean a hundred fish in an hour on a moving boat maybe slighly different than yours at home.
3 On YT, never waste the belly flap meat, this is the fattest part of the fish and best for Hamachi.
4 Use a soup spoon to scrape the rib area of the filled fish and you'll get A LOT of meat to make fish balls, fish burger patties, soup, etc.
5 Hali seems to be one of the easiest fish to fillet without waste. If you leave any meat on a hali skeleton, you did it WRONG. Watch some friends or videos.
Matt
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I was filleting some Halibut a couple weeks ago and my buddy told me not to forget the cheek meat. That was the first I heard of that for halibut. So I cut out the cheek meat. Personally I didn't care for it but others may like it.