Halibut

[jorluivil]

How many of you cut the halibut into steaks instead of filleting them.

[The Kid]

That would be one weird looking steak.

[The Kid]

whats so weird about halibut steak?
http://www.bhg.com/recipe/seafood/mustard-glazed-halibut-steaks/


That definitely is not a steak from your local halis. If George was steaking a but that wide we would all have crapped our pants. Granted if we could catch 30 lb flatfish often enough to steak em i might be convinced.

[The Kid]

Hahaa! We all know that George wouldn't keep us in suspense. :biggrinjester:

[bus kid]

Hahaa! We all know that George wouldn't keep us in suspense. :biggrinjester:
I think he's trying to shake up that horse guy.

[jorluivil]

the one on the left could be staked.
http://www.bigwatersedge.com/bwevb/showthread.php?t=11671

by local if you mean La Jolla then your correct. perhaps Jorge is going way north... :D

or he has something for the 31st to post at 11:59 pm...


Maybe, perhaps, possibly...........time will tell.

[StinkyMatt]

George is worse than Frank....even me.:the_finger:

Catch to post .........= drive time + PC boot time.:D

[ericko]

To answer your ? yes i steak my butts.

[jorluivil]

the one on the left could be staked.
http://www.bigwatersedge.com/bwevb/showthread.php?t=11671



HAHAHAHAHAHA....I just got it!!!:the_finger: :the_finger::the_finger::the_finger::the_finger:

[taggermike]

A true steak is a cut across the whole fish laterally. This usually includes the spine and even some ribs. I have caught halibut big enough to steak but always fillet them and avoid dealing with the bones. If the hali is big enough you can cut the boneless fillets in to steaks similar to how you see the tuna loins steaked out. Mike

[jorluivil]

A true steak is a cut across the whole fish laterally. This usually includes the spine and even some ribs. I have caught halibut big enough to steak but always fillet them and avoid dealing with the bones. If the hali is big enough you can cut the boneless fillets in to steaks similar to how you see the tuna loins steaked out. Mike

Hey 'New Guy'! Weren't you paying attention? You don't 'fillet' Halibut you 'fletch' them.

ok new guy, 1st you don't fillet hali, you fletch them.:the_finger:
To steak or fletch depends on the thickness of the butt for me.

[RK]

Hahaa! We all know that George wouldn't keep us in suspense. :biggrinjester:




Hahahahahhahahaha

[taggermike]

I haven't been every where, but I have cut halibut in AK, CA, and flounder in NC, worked on a charter boat, and in a fish market and I have never heard of "fletching" a halibut. Fletching is attaching feathers to an arrow. I have heard of "flencing" which is cutting the blubber off a whale. Mike

[IntrntFshrman]

Let's just hope he didn't mean 'felching'.....

(sorry, couldn't resist!)

[ericko]

Go get em mike you tell em....any way i still make steaks fletching flocking what ever:p

[bus kid]

I haven't been every where, but I have cut halibut in AK, CA, and flounder in NC, worked on a charter boat, and in a fish market and I have never heard of "fletching" a halibut. Fletching is attaching feathers to an arrow. I have heard of "flencing" which is cutting the blubber off a whale. Mike

http://www.alaskaseafood.org/retailers/practices/pages/halibut_brochure/index.html

HOW TO FLETCH A HALIBUT
<table align="center" border="0" cellpadding="7" cellspacing="0" width="450"><tbody><tr> <td>http://www.alaskaseafood.org/retailers/practices/pages/halibut_brochure/fletch_step1.jpg
</td> <td>http://www.alaskaseafood.org/retailers/practices/pages/halibut_brochure/fletch_step2.jpg
</td> </tr> <tr valign="top"> <td>1. Cut around the perimeter above fins.
</td> <td>2. Cut on lateral line, clearly visible on both sides of fish. Cut down to spine.
</td> </tr> <tr> <td>http://www.alaskaseafood.org/retailers/practices/pages/halibut_brochure/fletch_step3.jpg
</td> <td>http://www.alaskaseafood.org/retailers/practices/pages/halibut_brochure/fletch_step4.jpg
</td> </tr> <tr valign="top"> <td>3. Starting from the tail, cut meat from bone with small slices from outside to the spine.
</td> <td>4. Cut nape from the fish
</td> </tr> <tr> <td>http://www.alaskaseafood.org/retailers/practices/pages/halibut_brochure/fletch_step5.jpg
</td> <td>http://www.alaskaseafood.org/retailers/practices/pages/halibut_brochure/fletch_step6.jpg
</td> </tr> <tr valign="top"> <td width="225">5. Trim fat from fletch.
</td> <td width="225">6. Knife under fletch to remove skin from tail to the nape. (Press the knife down hard on the skin.)


</td></tr></tbody></table>

[mazilla]

As long as you're not feltching the fish....

[GregAndrew]

Seems the only mention of "fletching" for Halibut tie back to that site and generally refer to Pacific Halibut.

<TABLE id=wn><TBODY><TR><TD vAlign=top></TD><TD vAlign=top>2.</TD><TD>filet - cut into filets; "filet the fish"</TD></TR></TBODY></TABLE>
<TABLE id=wn><TBODY><TR><TD vAlign=top>2.</TD><TD>http://img.tfd.com/wn/A9/66AB0-filet.giffilet - a longitudinal slice or boned side of a fish</TD></TR></TBODY></TABLE>
So, the only question would be: is it the side of the fish or not?