philfan12 Posted August 1, 2014 Report Share Posted August 1, 2014 Since I really stink at filleting fish, but do love to eat it. Where can I get my fish filleted in New Jersey? Link to comment Share on other sites More sharing options...
surfcast Posted August 3, 2014 Report Share Posted August 3, 2014 Ice the fish and bring them to a retail fish store ,I f you are a customer of the store and a familiar face they might do it.Throw the guy few bucks. However I recommend learning knowledge is power. First off you need a properly sharpened knife ! Second I find fish that have been on ice are little easier to handle. For fluke an Ice pick is a plus. You tube has videos on cleaning all popular species . GOOD LUCK I'll tell you this, no eternal reward will forgive us now for wasting the dawn. Jim Morrison Remember when you were young, you shone like the sun. Now there's a look in your eyes, like black holes in the sky. Link to comment Share on other sites More sharing options...
ckogel Posted August 3, 2014 Report Share Posted August 3, 2014 Check out youtube for videos to fillet fish. I'm not good at it ,but I found the best instructions on youtube. Link to comment Share on other sites More sharing options...
dmcdermott9 Posted August 3, 2014 Report Share Posted August 3, 2014 YouTube has numerous videos on fluke and a sharp knife is necessary. Take your time and you'll get the hang of it quicker than you think. Link to comment Share on other sites More sharing options...
dmcdermott9 Posted August 3, 2014 Report Share Posted August 3, 2014 Oh and here's a link on SOL a few species in it. http://www.stripersonline.com/t/899659/filleting-thread/30 Link to comment Share on other sites More sharing options...
blind squirl Posted August 3, 2014 Report Share Posted August 3, 2014 Having the right knife makes all the deference in the world. For fluke I like A long,skinny,super flexible knife while for a fish like bass I like a little shorter but much stiffer knife. And yes like said above, must be super sharp at all times Still looking for my first 30. Link to comment Share on other sites More sharing options...
jerseybuddha Posted August 3, 2014 Report Share Posted August 3, 2014 Good knife. And practice. Don't rush it either. Take your time Link to comment Share on other sites More sharing options...
fishdoctor Posted August 4, 2014 Report Share Posted August 4, 2014 Dexter Russell 8 or 9inch wooden handle fillet knife ( does rust but hold an edge) , accusharp sharpener, take your time. Use the two fillets per side method to start for fluke.. I use to not be very good but got pretty darn good at it. It helps to leave the fish on ice for a while. Some videos are useful on web, some not so much. Link to comment Share on other sites More sharing options...
Hammerz Posted August 4, 2014 Report Share Posted August 4, 2014 You know the old saying, practice makes perfect. Well not really, but you'll get decent if you fillet enough fish. Like most in this thread mentioned, icing makes a huge difference, the fillets almost peal right off the bones after the fish has been iced down. Use the 2 fillet per side method "fishdoctor" recommended. I thought I retired from this method until I filleted a fish a couple days ago that was still still kicking (stunned him) on a crooked fillet board. Wow, what a hack job considering the day before was my best fillet job ever. I blame the crooked fillet board, ha, but anyway ice and the 2 fillets per side is the way to go to learn the shapes of spine, etc. Link to comment Share on other sites More sharing options...
philfan12 Posted August 4, 2014 Author Report Share Posted August 4, 2014 Thanks for the advice everyone. Link to comment Share on other sites More sharing options...
fishinambition Posted August 4, 2014 Report Share Posted August 4, 2014 Good knife. And practice. Don't rush it either. Take your time this Link to comment Share on other sites More sharing options...
squidlips Posted August 4, 2014 Report Share Posted August 4, 2014 this has to be the most disrespectful and disgusting thread I've ever seen posted Link to comment Share on other sites More sharing options...
blind squirl Posted August 4, 2014 Report Share Posted August 4, 2014 I have the same cutting board. Still looking for my first 30. Link to comment Share on other sites More sharing options...
squidlips Posted August 4, 2014 Report Share Posted August 4, 2014 There's something no one mentioned. Wet the cutting board before use. this has to be the most disrespectful and disgusting thread I've ever seen posted Link to comment Share on other sites More sharing options...
ChumSlickJon Posted August 4, 2014 Report Share Posted August 4, 2014 Has anyone else noticed that an iced down fish doesn't bleed out as much as a fresh caught fish? My fillet's are always better quality if the fish is cut before it's iced. They do cut easier when cold (iced), but I do see a difference in the finished product of stronger tasting fish, like bass. The fillets would be full of blood. Just an observation I made years ago. Delete from SOL_Users where username like 'wasy','Seal'.... Link to comment Share on other sites More sharing options...
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