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