How to Fillet Black Drum Quickly
 

Thank you! I like the part in the description of that video where you (if that's your vid) say that the black drum is "fairly easy to catch with some skill and prayer." So true! :)

Questions or comments? Better way?

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 do mine about the same. I usually cut the blood strip out, if for no other reason than appearances. Good job. It beats those video's where someone fillets a Bull Red in 12 seconds !!! :)

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.

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.

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 )....

That's the kind I use. Watched Vincent Russo use it on YouTube. He also fashioned a grip to hold the fillet out of a beer bottle cap and end of a broom handle.


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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.