FYI; Striper How To

[url=http://www.youtube.com/watch?NR=1&v=nGIrVesob1I&feature=endscreen]How To: Filet and Trim A Striped Bass - YouTube[/url]

Most important point,...Cut out that RED MEAT!!

I leave a thin layer of meat on the skin when I cut it off. That is much easier than trying to skim the red off afterward. It takes a little practice but it can become very easy to do in a fish or two. Move the filet to the edge of the board instead of in the middle like this guy. That way you do not have to bend the knife.

Also, I didn't see him take out the blood line. I cut the center line like he did then trim the red edge off each cut. If it's red, I cut it out.

[QUOTE=Duayne;514181]I leave a thin layer of meat on the skin when I cut it off. That is much easier than trying to skim the red off afterward. It takes a little practice but it can become very easy to do in a fish or two. Move the filet to the edge of the board instead of in the middle like this guy. That way you do not have to bend the knife.

Also, I didn't see him take out the blood line. I cut the center line like he did then trim the red edge off each cut. If it's red, I cut it out.[/QUOTE]

Thanks Duayne for the response. I also cut out the blood line, if not I find the fish has a BITTER TASTE. Now I just need to learn how to sliver the skin and leave that RED meat behind. In the past, I put the fish in salt water and cut off the red meat after the fish has cooled and the flesh has stiffened :o Guess, I need to CATCH SOME FISH AND PRACTICE.:p

[QUOTE=Duayne;514181]I leave a thin layer of meat on the skin when I cut it off. That is much easier than trying to skim the red off afterward. It takes a little practice but it can become very easy to do in a fish or two. Move the filet to the edge of the board instead of in the middle like this guy. That way you do not have to bend the knife.

Also, I didn't see him take out the blood line. I cut the center line like he did then trim the red edge off each cut. If it's red, I cut it out.[/QUOTE]


This may help some with cutting the skin off.

On the dorsal (top) side of the fillet you will see a line of fat or something about an eighth of an inch into the fillet from the skin running all the way down the fillet. If you run your fillet knife down that line you not have any red meet on the top of the fillet to trim off .. just the middle vein to remove. It is a great visual guide. Your knife will also slide through the fillet easier if you are in that line and you will know you are in the right place.