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PotLikinisAhabbit · #21 10-20-2014, 04:43 PM

Technique is key. The guy in the video would most likely yield the same results with a butter knife.

Goooh · #22 10-20-2014, 05:18 PM

Cave men beating on a coconut... This is how I like to clean them, but I'm weird because I don't like to waste meat and don't feel compelled to consider speed the metric by which I confirm my penis size.

http://youtu.be/HiU2XM4SUvs

rustyb · #23 10-20-2014, 10:44 PM

The guy at coco marina is using a wore out dexter that he sharpens with a cheap accusharp sharpener!! It is all technique. He helped me to try to do it like him. Let's just say it ain't the knife. He cleans more fish in a day than most people clean in a year. On trout he uses an electric knife. And he can run through some trout. He cleans almost all of the fish caught by the charter boats there.

Tweeter · #24 10-21-2014, 06:32 AM

Bubba Blade Flex. I love it

swamp snorkler · #25 10-21-2014, 06:57 AM

Quote:

Originally Posted by legallimits

So I'm used to fishing Big Lake and keeping several 16-19 inch reds that are easy to clean with an electric knife. Fishing VBay, I'm finding a whole lot more reds that are large pocket red or bulls. Those suckers can still be good eating, if prepared right, but they are always a pain to clean.

When it comes to trout, I've stopped using an electric knife. Following the lead of a couple guides I know, I've realized that I'm just as fast with a good filet knife as I am with electric, and I end up with a better filet.

But on the big reds, even the electric knife isn't strong enough. I end up taking several of them home to hit them with the Sawzall with a nine inch wood blade. Anybody got a better method? Perhaps a different way of cleaning to avoid the scales? I'd love to hear it, especially if it allows me to clean them when I'm out there so that I don't have to bring the fish guts home.

Just watch RatDogs handle business......

SaltyCajun.com - View Single Post - bull reds for dummies.....lol