Fish Cleaning
 

How do you guys clean Redfish? I usually start with my Gerber Gator and cut down the dorsal fin to the tail and finish them off with a piranna blade on the Mister Twister. I trim the red meat out of the center of the fillet and I'm good to go. I saw W using a big white handled non-electric fillet knife on red fish. I made a trip with my sister to Venice and those guides used big Dexter Russell serrated bread knives. They could unzip those big reds but those DR knives are expensive. Just curious how everyone else does it. We have gotten a little practice lately, haven't we? There's a good recipe for fish courtbouillion in the February La Sportsman Mag (the issue with the Calcasieu Lake Hotspots). I think I will make me a batch of weir red courtbouillion this weekend. :)

ill tell ya a tip ta help get rid of that bloodline.its a lil messy but worth it.hang ya reds on a stringer on the side of the boat and slice his tail on each side.let em bleed for 15 minutes.no,absolutely no bloodline.then ya gotta wash the side of ya boat cus it looks like freddy krueger got to it.

get the breaking knife from academy, its 14 bucks and all you need for a red. its non electric looks like a samuri blade

exactly where on the tail....like the fin or more toward the meat...... draw us a W PIC.......

Just watch for sharkies----word of advice from a kayaker

Thats the one i have........I never use a electric on a red.....

noooo way, cannot draw like that dude!!! a true artist. lmao right where the tail begins,slice down to the bone and a lil upwards.just about a one inch cut will do it

yep....yakers beware the lonesum sharks!!!!! i hang em up outta the wawduh.which is why the boat gets filthy. but its worth it

Here is a pic.......LOL......

Reds are easy to clean with a Good knife

1 Start on top and cut to the mid bone and go until you pass the ribs

2 stick thought and slice to tail

3 come back up and cut thought ribs........comes out perfect

I clean em just like trout. Cut the belly out and you dont have to fight those bones and kevlar stomach.

For the bigger halfshell size I work my way down the dorsal fin.

glad to see your busy at work and class today med heavy

I throw em all back, dat way I ain't gotta fight wit it.

freakin picasso!!!!!!!:eek:

When I was able to fish offshore at work, we cut the tails off all fish to let them
bleed. Or we would cut the gills to let them bleed.
I am gonnna hafta find me one of the serrated knifes.

louisiana net and twine in lafayette on cameron street

Dat's on my way home.

aint kiddin,anything ta do with commercial or recreational fishin....he has it!! tell em i sent ya

O-tay.

I went there a while back and they looked closed,are they still open?

oh heck yeah...them ol boys mighta been onsite .they do alotta site work like battin cages and stuff....they are open

This thread gets my vote as Thread of the Week. Thanks to all and especially W for the sketch.

I already have one of those knifes and can't wait to try it. Will also try the bleeding, too. We used to that with Yellowfin and Wahoo.

Just my .02 but I clean the small reds like trout (cutting the belly out first) and the big ones, I start from the back (I think someone else posted that earlier this week). But I'ma try that manual fillet next time!

DO NOT make w's head swell anymore with that artwork lmao:*****:

i don't know what kind of knife this guy has but its a beast

You must have worked on them real close rigs right?;)

On bigger reds,I usuall start from the tail,and then just kinda slide up over the ribs. I had read an article about this,and how its a good way to clean sheepheads

I was talking about Amberjack, Grouper and Ling.
Never bled Snapper. Just the big fish.

Pirahna Blades
 

I started using a Pirahna Blade on my electric knife several years back and the small teeth on the blade makes a night and day difference. It appears the blade used in this video is similar. I also started cutting from the tail up to the head and found it to be a little easier and cleaner. Tryed cutting them like trout (cutting out the stomach first) but just couldn't get the technique down for some reason.

Catch.and.fillet and Ray let me know what you think of those serrated DR knives. Those guides were zipping through snapper, big reds and Amberjack like it was nothing. I've got to get one of those next time I'm in Lafayette. I'm going to try bleeding my reds too.

I can clean Snapper and AJ's a lot easier than Reds.
I will have to hit the Reds next week and see how it goes.
My wife is going to Vegas with her friends my second week off.
I will be fishing a bunch. If weather is good.

Next week
 

When you goin' Ray? Thinking about a trip if the weather is right next week myself.

I am going to see if I can catch some Reds after Tuesday.

Tuesday
 

Weather looking rough for later part of the week. Think I'll try Tuesday. Good luck.

I found a new tool at Academy: A 10" serrated, slicer knife. It's an American Angler but it's stainless steel and has a nice white handle like the breaking knife. Only $15 versus $50+ for the DR model. Tried it out on my last bunch of reds and it sliced and diced real nice. The operator needs more practice, but the knife works better than an electric for me.

O yea... Electric knifes were not made for REDs........

if u wanna use an electric knife, that mister twister pirahna is a good one for reds. prob bout 30 bucks at academy. night and day diff b/w it and the green and yellow mister twister. i usually dont even keep reds unless they under 20". i have never used a non electric knife to clean reds. i have on snapper and it was pretty easy. im gonna have to try non elctric knife on next reds i catch.