Thread: Belly Strips

I saved some bellies from the Spanish we caught last weekend. I've used them to tip jigs and spoons in the past with some success, and even used them on a treble hook by themselves. Is there anyone who would share their technique on how to cut them to work best? I realize it may be a trade secret, and it may not really matter....but it doesn't hurt to ask.

I could tell ya, but then I'd hafta kill ya ???

:run



j/k Rich oke1:

When I 'skin' my spanish, I throw many of the skins to the side and trim the belly strip off later.
It's easier to trim them all at once and the filleting process goes faster.
Anyway, I cut it with the skin side up in the shape I want the strip to have. (i.e. taperred on one end and pointed on the other)
Some I even split the pointy end to make a 'tail'
[img width=600 height=480]http://cdn-www.trails.com/Cms/images/GlobalPhoto/Articles/9661/393863_Full.jpg[/img]


Then I place about a dozen strips in a snack-sized baggie and sprinkle in about a teaspoon of seasalt.
Then I seal the bag and shake the contents to coat the strips more evenly with salt and toss in the fridge overnite.
Next day I add enough water (seawater or saltwater is best) to cover all the strips and squeeze the air out of the bag and place in the freezer.

I usually bring a bag with me each day because you never know when they will come in handy ;-)

and they will refreeze 'decently' a time or two if necessary. :fishing:

You never cease to amaze me. :bow:

That is great info to have. I've never used Spanish belly strips, but back in the day on my charter boat, one of the first chores was to cut bonito strips for kings. Having a really sharp knife and having the fish chilled were a huge help---it's dang near impossible to cut strips from a fresh bonito ( except for the belly).

Thanks Mr. David. You are the man. Again.