![]() Carefully run your fillet knife down the skin freeing the meat from the fillet.Īfter finishing this, it should leave you with a nice boneless sheepshead fillet. On one end carefully hold the fillet and cut down to the skin. Like all fish fillets, you will have to skin the sheepshead fillet. Never Cut Into Sheepshead Rib Cage When Cleaning How to fillet sheepshead step 4: That is one of the quickest ways to dull your knife. You should never have to cut into a sheepshead rib cage. If you inspect the carcass you can see that the fillet meat comes off nicely and perfectly right around the rib cage. This should free the sheepshead fillet from the fish leaving you the head meat and fillet as well as the fish to be filleted on the other side. Extend the cut down to about the level of its eye.įreeing The Sheepshead Fillet From The Fish Once you have successfully begun cutting into the fish, cut all the way to the sheepshead backbone. Carefully hold your knife at a 45-degree angle to allow for it to cut under the sheepshead scales. Make a vertical cut behind the sheepshead head. Cut along this bone to free the sheepshead head meat.Ĭut Along The Bone-In Sheepshead Head To Free Head Meat How to fillet sheepshead step 3: When you begin to remove the meat from the head you will feel a bone. You want to preserve all the meat the sheepshead has to offer. The thing to remember is to take your time. Removing The Fillet From Around The Rib Cage It literally should peel off with a good fillet knife. Removing Fillet From Bones Until You Reach The Rib CageĬontinue to remove the meat from around the rib cage. Once you have removed the meat from the tail section you should be able to push your fillet knife through and free the tail meat.įreeing The Tail Meat From The Sheepshead Caracas How to fillet sheepshead step 2:Ĭontinue cutting the meat away from the bones all the way until you reach the rib cage. In the head of the sheepshead, there is a chunk of meat you do not want to forget about.Ĭut Into The Sheepshead Head To Free Mean From Rib CageĬontinue cutting along the dorsal fin down to the tail. Carefully work your knife all the way up to its head. Filleting Sheepshead Fish: Complete Guide Step By Step How to fillet sheepshead step 1:Īlong the back dorsal fin of the sheepshead, there is a slit that you can work your knife in.ĭorsal Fin There Is A Slit That Will Allow For Knife AccessĬut along the backbone of the fish freeing the fillet for the rib cage. If you make it through all this you may think of celebrating because you have successfully cleaned a sheepshead and should have enough meat for dinner, unless you caught more than one fish then you get to do it all again. I kid, I kid, but seriously all these bones will dull you fillet knife out real quick. I swear a bullet couldn't even penetrate it. Why on earth would you want to waste your time on a fish that has human-like teeth, way too many bones, and a porcupine spine? Not to mention their rib cage is like an armored truck. It is because of how difficult it is to clean that so many anglers throw them back. Knowing a few techniques can save you a headache and time. The only problem with this is, it is so boney that it creates a headache for many anglers. Long before you can even think about cooking it, you have to fillet it. ![]() There are so many different ways you can prepare sheepshead that will have your family begging for more. Sheepsheads are one of the best eating fish that you can catch inshore. He was a little hungry out there so he nibbled on the tail for a bit.Filleting Sheepshead Is Always A Pain, Knowing How To Do it Will Save You Time I am going to try putting this batch in the smoker, and I think it will turn out well. I like them grilled on the halfshell, fish tacos, soups, and ceviche. Cut off the red meat if you aren't going to eat it fresh and it will last longer in the freezer (do this for the sheepies too). I have 3 in the fridge right now from last nights fishing trip. &mode=full" onclick="window.open(this.href) return false Īs for black drum, they eat just as good as their close relatives, the redfish. The main point is to cut all around the rib cage until it is the only thing attaching the fillet to the backbone, then go in there and pop them out by hand (save your knife) I actually clean my reds and black drum this way too. There is also a video out there, but it is lacking on detail. ![]() Here is a good write-up on how to clean them. They aren't the easiest fish to clean, but I think it's worth it. Just don't lip them, I won't do that again It is a flakey white meat with a slight sweet flavor. I will keep either and think they are very good to eat.
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