Fishing Victoria Forum

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

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!

Good idea.
ll try a glove next time

Just an idea for some to try.

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

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

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.

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

Na can't stand raw fish

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

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

A bit softer though.