Fishing Victoria Forum

Thanks for sharing,have saved the app,even tho tho we have all cleaned many fish ,we can always pick up the odd trick or two.
Blue

Top stuff, very helpful.

Does anyone know an easy way to butterfly fillet garfish so there are no bones. They are such a sweat tasting fish but I seem to always put them in the bait freezer because they have too many bones.

great site, thank you for posting it

On the question of prepping Garfish.
First rub the scales off with a cloth, a clean plastic pot scourer is ideal. They come off easily.
Then cut the gut open,continuing the cut thru the flesh to the tail,don,t cut right thru.
Lay the whole fish gut side down and firmly roll up and down the body, if you have a rolling pin good, otherwise a bottle will do.
You should then be able remove the backbone and attendant bones by just peeling off.
You then have whole butterflied Garfish.
It sounds more complicated than it really is.
Give it a try,a couple of goes and you,ll be fine.
Blue

great videos
thanks for sharing

Blue wrote:On the question of prepping Garfish.
First rub the scales off with a cloth, a clean plastic pot scourer is ideal. They come off easily.
Then cut the gut open,continuing the cut thru the flesh to the tail,don,t cut right thru.
Lay the whole fish gut side down and firmly roll up and down the body, if you have a rolling pin good, otherwise a bottle will do.
You should then be able remove the backbone and attendant bones by just peeling off.
You then have whole butterflied Garfish.
It sounds more complicated than it really is.
Give it a try,a couple of goes and you,ll be fine.
Blue

Cheers blue

Thanks for sharing. Much appreciated.

Nice vids. Im always happy to learn.
I pinbone whiting the same way and my mates say i waste so much fish. I reckon they waste more spitting bones out.
I reckon i enjoy eating into a fillet knwing its 99% bone free as well. Ill watch the gummy vids tonight

Kimtown wrote:Does anyone else go to that much effort to fillet a gummy as he does?

He goes crazy taking all the 'membrane' (whatever that is) and cartledge out. I usually just fillet, skin, get as much cartledge out as possible without butchering all the meat then eat whatever I can't get lol

I'm worse than that, It's how I was taught to do it back when I was commercial fishing, very minimal waste and once you've done it a cpl of times its quick as.

After watching a few of those I think I need a sharper knife... I have a Victorinox knife but it never seems to hold an edge for long although that may have more to do with my sharpener I suppose