Filleting Reds
 

Picked this up on that other site....amazing...gotta try it next time....

omg..that is amazing...i would prolly keep them more often if i could clean that easily

:eek::eek::eek:... that is amazing

Dats a dang good knife!!
I bet he is a sushi chef!! Lol

I bet that is a good knife, he isn't wasting his time trying to go threw bone and guts.

If I tried that I wouldn't have any fingers left!!!

There not 30lb reds. That dude Is fast though.

X10

No way thats a 30 lb red, but thats a hell of a knife!!!. That dude is good

Dude worked in fish factory before..he fast and has sharp knife...

knife??
 

where can you get a knife like that?? how much???
someone said leech lake knives are good. any thots

They eat throats and bellies?
 

My buddies lil brother taught me how to clean reds when I moved here .... He works on a commercial boat dude is super fast

This year I put away the electric knife! I started using a dexter Russell last fall (serrated) and that was an eye opening experience, twice as fast as a an electric knife. Now I just use a strait filet knife by berkley and it works perfect for reds trout and flounder.

That looks like the Dexter Russel knives our galley uses offshore.

I'd have to have two of them cutting gloves on to do that.

i love how the texas guys all just focus on him wasting meat...wich i dont think he is at all if you wanna eat throats go catch snapper they are much cleaner and taste better....and dudes talking bout belly meat i dunno bout yall but i dont like belly meat off of big azz reds.....

Before I had a boat and fished no more than twice a year with my dad and fada-in-law below Houma, I'd keep the belly meat off of the slot reds and fry dat up. The bones were big and spaced out so it was easy to pick the meat. They are some small bones at the top that we'd cut away...I'd freeze 'em and throw in the pot when frying turkeys at Thanksgiving for the neighborhood, along with oysters, cornish hens, rabbit and froglegs...These days, it ain't wasting meat - it's about time and hassle, and I don't fry as much anymore.

Looks like he's cutting good reds on the half shell to me....I'm trying this next time...