How to Fillet Black Drum Quickly

[MathGeek]

Originally Posted by Gerald

Don't cut the skin off the fish, that way you just "flip" the meat over and don't need the pliers.

IMO.... quicker and easier.

I can do that on shorter fish, but once they are more than about 20" long, my hands are too far apart (head of fish in left hand, knife near end of fillet in right hand) for the control I want, and I often mess up.

[Sightwindow]

What I've started doing in doing the cut on the first side, but not removing it. Just keep it attached at the tail and keep it in place. When doing the second side, the first side gives the second side a flatter, less concave surface. I've found it makes it a little easier.

[MathGeek]

Originally Posted by Sightwindow

What I've started doing in doing the cut on the first side, but not removing it. Just keep it attached at the tail and keep it in place. When doing the second side, the first side gives the second side a flatter, less concave surface. I've found it makes it a little easier.

Great idea.

[lil bubba]

Your pliers seem to work but I prefer catfish skinners. I find they get a better grip on skin and in your hand . On big reds and drum there is a video on you tube of a guy using a dexter skinner I think it's called . I ordered one and this thing is like a fillet knife on a bass. All I use now for red , drum , and bay snapper ( sheep head )....

[Gerald]

Originally Posted by MathGeek

I can do that on shorter fish, but once they are more than about 20" long, my hands are too far apart (head of fish in left hand, knife near end of fillet in right hand) for the control I want, and I often mess up.

To shorten the "Hand Spread", move the left hand to hold the fish near the tail. You should be able to get a good grip there.

The 24"+ size Red's, I usually leave the scales on to BBQ them.