Fillet

Flathead, common catch that tastes great!
Texas
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Re: Fillet

Post by Texas » Wed Aug 07, 2019 12:04 am

That's how I learnt 40 years ago
Except knife went all the way & ribcage stayed on the fillets
Gra

Dr Snapper
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Re: Fillet

Post by Dr Snapper » Wed Aug 07, 2019 9:06 am

Lightningx wrote:
Tue Aug 06, 2019 6:55 pm
Maybe takes a bit of practice :)
Yep, I have about a 60% success rate. The other 40%, i only get half of the bones out or also remove the smaller bottom part of the top of the fillet.
smile0784 wrote:
Tue Aug 06, 2019 7:48 pm
Trial.and error
See which way.works for you
Yep, I’m hoping to get lots of practice this season to perfect this method. I planning to try to put a small cut in the fillet where the bones start and see if that helps.
smile0784 wrote:
Tue Aug 06, 2019 6:54 pm
I use to will that but cut my thumb a few times so stopped lol
So if I want to remove bones I just cut then off after I filleted the flattie
Yep, put the knife down and use your thumb and fingers to pull the fillet. Use a glove to get a good grip of the fillet. You only have to slip once in 20 years to get a nick of the thumb, a few stitches or worse!

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Re: Fillet

Post by smile0784 » Wed Aug 07, 2019 9:49 am

Good idea.
ll try a glove next time

frozenpod
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Re: Fillet

Post by frozenpod » Wed Aug 07, 2019 9:50 am

Just an idea for some to try.

Flathead skin when shallow fried is awesome. The scales go nice and crispy.

Lightningx
Bluefin
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Re: Fillet

Post by Lightningx » Wed Aug 07, 2019 10:05 am

That’s something I have never tried before but sounds good!
Cheers :thumbsup:

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Re: Fillet

Post by purple5ive » Wed Aug 07, 2019 12:20 pm

frozenpod wrote:
Wed Aug 07, 2019 9:50 am
Just an idea for some to try.

Flathead skin when shallow fried is awesome. The scales go nice and crispy.
damn right!!! i dunno why the guy is throwing them away, its one of the best parts.

Texas
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Re: Fillet

Post by Texas » Wed Aug 07, 2019 2:34 pm

Raw flathead
Wrapped in fryed skin and rice & seaweed
Crispy flathead sushi anyone

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Re: Fillet

Post by smile0784 » Wed Aug 07, 2019 3:09 pm

Na can't stand raw fish

Bugatti

Re: Fillet

Post by Bugatti » Wed Aug 07, 2019 11:59 pm

frozenpod wrote:
Wed Aug 07, 2019 9:50 am
Just an idea for some to try.

Flathead skin when shallow fried is awesome. The scales go nice and crispy.


I do cook fish with skin on and crispy the skin up but have never done it with scales on. Do the scales come up a bit like prawn cracker style crispy as I do super deep fry smallish prawns and that's how the shells turn out, like prawn crackers encasing the prawn meat.

So what are fish scales crispyed up like?


Only time I leave the scales on a fish is when charcoal BBQing whole fish and it acts as a natural Alfoil, the scales burn and then removed which takes the skin off too. But beautiful char cooked fish flesh is the bonus

Cheers, now it's making me hungry, Bugatti

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Re: Fillet

Post by frozenpod » Thu Aug 08, 2019 9:52 am

Yes similar, the scales stand up and provide a similar texture to prawn cracker.

A bit softer though.

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