Tips on filleting yellowtail - Kayak Fishing Adventures on Big Water’s Edge

TJones · 10-20-2014, 08:09 AM

I have a pretty decent fillet knife , but the issue I am having is not removing the 2 sides of fish or skinning . The thing that gives me a little trouble , is removing the bloodline without wasting too much prime fillet . I quarter up the fish after removing the the two main fillets . Any pointers or suggestions . Thanks .

f'nsabiki · 10-20-2014, 08:40 AM

From the master himself. If you ever go to Day at the Docks in San Diego he makes the best fish tacos.
https://www.youtube.com/watch?v=uyVA8JjdQ1g

taggermike · 10-20-2014, 05:57 PM

When you go to split the fillet in half along the blood and bone line set your knife a bit of an angle. So instead of cutting straight down on either side of the bones you'll be cutting slightly back in to the fillet. This removes a triangular section and takes out a bit more red meat with out much waste. Mike

TJones · 10-20-2014, 07:15 PM

I have seen that video before , but brushing up on it certainly helped. Made short work on these three that fell victim in yesterday's bite .

TJones · 10-20-2014, 07:17 PM

Stacking them deep , and selling them cheap .

Dannowar · 10-21-2014, 12:33 AM

I usually just cut horizontally starting at the middle bones and cut down and out.

Here.made a video for ya. Probably not the best angle but it's really simple.

http://youtu.be/Wo_t0eZHKPU

TJones · 10-21-2014, 10:59 AM

was reluctant on spreading the news .

. but your intel is better than mine .

10-20-2014, 08:09 AM	#1
TJones Senior Member Join Date: Jan 2012 Posts: 2,523	Tips on filleting yellowtail I have a pretty decent fillet knife , but the issue I am having is not removing the 2 sides of fish or skinning . The thing that gives me a little trouble , is removing the bloodline without wasting too much prime fillet . I quarter up the fish after removing the the two main fillets . Any pointers or suggestions . Thanks .

10-21-2014, 12:33 AM	#6
Dannowar Senior Member Join Date: Aug 2012 Posts: 1,823	I usually just cut horizontally starting at the middle bones and cut down and out. Here.made a video for ya. Probably not the best angle but it's really simple. http://youtu.be/Wo_t0eZHKPU __________________ "Beware the lollipop of mediocrity; lick it once and you’ll suck forever." — Brian Wilson Last edited by Dannowar; 10-21-2014 at 01:03 AM.

10-21-2014, 10:59 AM	#7
TJones Senior Member Join Date: Jan 2012 Posts: 2,523	Thanks my man was reluctant on spreading the news . . but your intel is better than mine .

10-20-2014, 08:40 AM	#2
f'nsabiki Senior Member Join Date: Feb 2007 Posts: 302	From the master himself. If you ever go to Day at the Docks in San Diego he makes the best fish tacos. https://www.youtube.com/watch?v=uyVA8JjdQ1g

10-20-2014, 05:57 PM	#3
taggermike Senior Member Join Date: May 2007 Location: Chula Vista Posts: 1,589	When you go to split the fillet in half along the blood and bone line set your knife a bit of an angle. So instead of cutting straight down on either side of the bones you'll be cutting slightly back in to the fillet. This removes a triangular section and takes out a bit more red meat with out much waste. Mike