Thread: redfish cleaning video

I thought this was an easy way to do it....I usually don't keep them and not sure if the size red would matter?? bull or slot

Watching Haywire clean or skin a spanish sure made the skin removal a whole lot easier for me on my last trip ....Thanks George .....I love learning new and easier ways for doing things from the pro's

Thanks for the video Bill, I always like watching Vince Russo fillet fish, I've learned a lot from watching his programs. You can bet that I'll have one of those beer bottle cap gadgets made before suppertime tonight!

Going to make mine tomorrow . Hope the wife is not to upset about her broom handle being a little shorter . Bet Iron man has one made also .
Thanks Bill .

I'm curious why he cuts the head off and through the rib bones and later comes back and trims the rib bones away.
Cutting thru bones is the fastest way to dull a knife there is.

I try to be a little more direct (The 2 minute method)...


Ken Cooper (OBA) made this video several years ago, the week the new GSPPier opened.
But I fillet most of my fish with this method.

I could clean 3 reds to this guys 1 to many steps to me no more than 3 cuts on each side is all you need but everyone has there way right or not

Hot dog! Now I've got a legitimate reason to buy a new knife so I can try this. I'm skeptical about it working on bull reds because I don't think it'd be that easy to remove the head and the rib bones on a big'un are a different breed of cat from the ones on the slot reds. I'll give it a try though---one of the worst mistakes I can make is to dismiss something without investigation. Besides, it'll give me a compelling reason to catch a big red.

Wilson, all you have to do is stand on your tiptoes and growl at the fish while brandishing a big knife and the fillets will fall right off. They may even be partially cooked.

I'm with wilson takes to long for one fish it would take him 30 min to clean 3

Originally Posted by kingkiller7255

I'm with wilson takes to long for one fish it would take him 30 min to clean 3

I like watching people clean bull reds. one guy was cutting it like a ham he been better off with a hatchet to chop it up haha

Originally Posted by Pier#r

I'm curious why he cuts the head off and through the rib bones and later comes back and trims the rib bones away.
Cutting thru bones is the fastest way to dull a knife there is.

I try to be a little more direct (The 2 minute method)...


Ken Cooper (OBA) made this video several years ago, the week the new GSPPier opened.
But I fillet most of my fish with this method.

That is how I do most of the fish too, but have learned a few tricks to certain fish..... an easier way to do them, like a trigger fish and where to start the process

I haven't made the bottle cap thingy yet....but that isn't a bad tip either....I will normally use another knife or do the way Pier#r did and do the skinning still attached to the fish ....except for the spanish that get skinned back at the condo, later that night....when lucky enough to get a mess

Originally Posted by Haywire

Wilson, all you have to do is stand on your tiptoes and growl at the fish while brandishing a big knife and the fillets will fall right off. They may even be partially cooked.

Haywire, if you were facing this, wouldn't you jump out of your skin?