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22LikesThread: Skinning a Spanish Mackerel?
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09-30-2015, 09:22 PM #11Senior Member
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Excellent! I get it now. Thank you for helping me, I appreciate it so much.
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09-30-2015, 10:02 PM #12Senior Member
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I new there had to be a better way! Thanks Haywire! It will probably be a couple of weeks before I get back to the pier. I have a Cutco filet knife that is fairly flexible, so I will give your method a try if I catch any spanish.
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10-01-2015, 08:35 AM #13Senior Member
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Did I get it correct in this drawing? The red is the lateral line/bloodline, orange line is the path of the knife, viewed in cross-section from the head-end of the fillet. The butt of the knife would be facing our, with the blade away, running the length of the fillet.
Carl
Life is too short to drink bad beer.
Disclaimer: This post and/or report is not a substantiation of or reflection on the true accuracy of the present stock assessment methods. It is only an anecdotal report on or comment concerning local observations. Your results may vary.
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10-01-2015, 09:06 AM #14Junior Member
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Tuck, thank you for this thread! I was indeed frustrated when I cleaned my first catch a few weeks back. You guys were gracious enough then to teach me how to catch those Spanish guys now I'm learning how to skin the buggers.
TUCK likes this.May the wind at your back never be your own.
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