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.
