zmk1962 Posted September 25, 2019 Share Posted September 25, 2019 Hey Raiders, Not really a cooking recipe but definitely a kitchen forum item. I have cleaned and filleted many flathead, but I'm always on the look out on how to do something better. I recently came across the attached video which has changed everything for me. I tried out the technique yesterday and can vouch it works! Personally, I don't like using fresh water on saltwater fish like shown in the video as I believe it makes the fish go off quicker. I prefer to clean the fish / dip the fillets in a bucket of clean sea water that I bring back from offshore. .... but I love the flat head skinning technique this guy demonstrates !!! No scaling as well. I tried it and it cut my processing time by more then half yesterday. https://www.kaydofishingworld.com/easy-way-to-filleting-flathead/ Cheers Zoran 5 Link to comment Share on other sites More sharing options...
Rebel Posted September 25, 2019 Share Posted September 25, 2019 Thank You. Link to comment Share on other sites More sharing options...
Welster Posted September 25, 2019 Share Posted September 25, 2019 (edited) Thanks Zoran. I have been using that method for probably the last 5 years and it works well. I have been toying with changing to this one but haven't been out much lately. I don't think I'd ever get to this standard though. Edited September 25, 2019 by Welster Extra text 4 1 Link to comment Share on other sites More sharing options...
zmk1962 Posted September 25, 2019 Author Share Posted September 25, 2019 That’s awesome- is he one of the costi brothers - that’s a hell of a lot of Flathead practice- plus you need a samurai blade knife !!! ??? Maria and I just decided he can have a crew spot anytime! But I agree like you it’s going to take me some time to get this accomplished. But just to put it out there - Maria just said she’ll be helping me clean fish next time using that technique!! Stay tuned- I’ll post a video as it happens ! Bahaha Cheers Zoran Link to comment Share on other sites More sharing options...
Welster Posted September 25, 2019 Share Posted September 25, 2019 7 minutes ago, zmk1962 said: That’s awesome- is he one of the costi brothers - that’s a hell of a lot of Flathead practice- plus you need a samurai blade knife !!! ??? Maria and I just decided he can have a crew spot anytime! But I agree like you it’s going to take me some time to get this accomplished. But just to put it out there - Maria just said she’ll be helping me clean fish next time using that technique!! Stay tuned- I’ll post a video as it happens ! Bahaha Cheers Zoran I'm looking forward to seeing that! 1 Link to comment Share on other sites More sharing options...
frankS Posted September 25, 2019 Share Posted September 25, 2019 Use both methods and then some, but 2 at once is just showing off !!. Frank 2 Link to comment Share on other sites More sharing options...
noelm Posted September 25, 2019 Share Posted September 25, 2019 It's tricky to master, but once you get it, cleaning and producing boneless Flathead fillets is a breeze, I prefer mine scaled and the bones left in, but the family like them boneless. Link to comment Share on other sites More sharing options...
bluefin Posted September 25, 2019 Share Posted September 25, 2019 (edited) Frank. The second method? does it remove the bones ? Ok Noelm answered it !! Brilliant , Must try it !! Skin on helps hold some of the caramelized juices for extra flavour !! Edited September 25, 2019 by bluefin Link to comment Share on other sites More sharing options...
kingie chaser Posted September 25, 2019 Share Posted September 25, 2019 Im happy to learn any new method which I have just seen 2. To be critical the top one for me although good leaves to much silver skin for me. The 2nd not sure how much wastage there would be from pulling the whole centre pin bone rack out? But both are worth trying for sure. Cheers guys 👍 Link to comment Share on other sites More sharing options...
noelm Posted September 25, 2019 Share Posted September 25, 2019 There is a bit of waste, but there's no bones, and Flathead are plentiful at the right time of the year, the silver bit under the skin being left on is kind of important, that's how the whole operation works, the bones are kind of stuck to the skin, and if you skin a Flathead with a knife like you would other fish, removing that silver membrane kind of thing, some of the bones stay in the fillet, I have been doing this method for decades, it's fast and easy once mastered, and I get plenty of crab trap bait for Blue Swimmers! Link to comment Share on other sites More sharing options...
antonywardle Posted September 25, 2019 Share Posted September 25, 2019 Looks like two good methods. For those that want a bit more out of their flathead, take the wings off, coat them in flour and fry them. They are the best! You'd think you were eating chicken. Slightly fiddly but when I catch flathead, my wife takes a fillet and i get a plate of wings, and you can stretch it out to another meal. @kiwicraig got me to try this in one of his earlier posts. Speaking of which, its looking good for catching this weekend! Link to comment Share on other sites More sharing options...
jeffb5.8 Posted September 25, 2019 Share Posted September 25, 2019 I use the 2nd method and have a sharp knife, I watched a YouTube video a few time and since then its very easy. The kids like it as there is usually no bones left in the fillet and no silver skin so they don't turn their noses up. Flathead are so easy, its other fish I struggle with, so I normally just scale and gut and cook whole. Link to comment Share on other sites More sharing options...
zmk1962 Posted September 25, 2019 Author Share Posted September 25, 2019 After reading all these experienced Raider's messages .... I feel I've been living under a rock ! But just shows never too late to learn ! Cheers Zoran Link to comment Share on other sites More sharing options...
sydney south Posted September 26, 2019 Share Posted September 26, 2019 I was shown this method aboard 30 years ago by a chef. Have been using it ever since. Link to comment Share on other sites More sharing options...
PaddyT Posted October 7, 2019 Share Posted October 7, 2019 been using this method for about 15 years- there is a trick though that really helps- let the flatties stiffen up in an ice slurry before you fillet- works much better- can convert 10 flatties into boneless fillets in about 5 minutes. 1 Link to comment Share on other sites More sharing options...
wcurrall Posted October 7, 2019 Share Posted October 7, 2019 3 hours ago, PaddyT said: been using this method for about 15 years- there is a trick though that really helps- let the flatties stiffen up in an ice slurry before you fillet- works much better- can convert 10 flatties into boneless fillets in about 5 minutes. Was about to ask just this. Tried the above method yesterday on a couple of sand flathead and no good, the flesh kept tearing. I had them on ice but not in slurry, will try this next time. Thanks for the tip! Link to comment Share on other sites More sharing options...
JimC Posted October 7, 2019 Share Posted October 7, 2019 What a waste. Tossing all the flesh on the backbone and the skin. Nothing nicer than crispy skin. I will stay with my old method. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now