An online forum for spearfishermen around the world.
Eric Bodj wrote:Nice video Chris, is there a reason why you leave the skin on instead of skinning it before freezing/storing it?
chris oak wrote: If I'm going to immediately eat the fish I'll scale it underwater but I rarely even do that anymore because on yellowtail or wsb the meat gets soft and sometimes water gets in it, those scales really work well to protect the meat.
db1 wrote: PS Who's big fish did you borrow for that video? I know you didn't shoot one that big! ; )
scott diego wrote:Next time you are with Hughes, watch how he filets yellowtail ('Mr. Longrange' is a serious pro!). It seriously changed my whole life, and is how I filet them now. He puts a finger hole by the tail and 'pulls up the filet'. It almost comes off just from pulling. Then I go outside the ribs and get all the belly meat without even penetrating the gut cavity. (the pulling does not work as well for whites or dorado but it works amazing on YTs)
Blaine Morgan wrote:Excellent video Chris, thanks. When you don't have sea water, how do you mix your sea salt to water?
byronq wrote:Nice job, Chris! Again, always good to see other methods. I really liked your serrated knife- looks solid.db1 wrote: PS Who's big fish did you borrow for that video? I know you didn't shoot one that big! ; )
Don't worry, Dylindo, I'll bring a few of mine by this week for you to test your skillz on!
Users browsing this forum: No registered users