Filleting at sea
Submitted by chris raff on Mon, 2013-03-04 14:03
I'm thinking less work , mess and time when we get home . So I suppose the go would be to put the fish on ice to firm it up for a while , min 30cm length fillet with skin and scales intact . Then give it a wash in the sea water and put into a largish ziplock bag and expel all air ... Put it on top of ice bag ready to go straight into fridge / freezer when you get home.. Any of you blokes fillet on the boat ? ... The regulations seem clear enough , but could I get confirmation that I'm reading it right and that it includes filleting dhu and snapper etc ... Cheers in advance
____________________________________________________________________________
“Intelligence is like a four-wheel drive. It only allows you to get stuck in more remote places.”
Faulkner Family
Posts: 18170
Date Joined: 11/03/08
you would be better off
you would be better off doing the filleting on land. that way there cant be any arguements about the size of fish if fisheries were to check your catch.
the idea is good but you still gotta spend time filleting the fish
RUSS and SANDY. A family that fishes together stays together
twicther
Posts: 205
Date Joined: 31/12/11
Filleting in general.
Down south if weather permits there should be no problem of filleting at sea, but be aware 2 fillets may be calculated by the Fisheries boys as 2 fish. Just recently heard where guys fishing had some whole fish that were just to long for the esky and they had removed the tailsection, that was then deemed as 2 fish ( go figure ). I am sure 95% of people are doing the right thing, but when silly little rules are used to catch the honest people, that is when i would find myself ready to go to court to prove the grey areas are open to interpretation.
Just make sure of lengths because when filleted and on ice the fillet will shrink a small amount especially overnight on ice.
Would like to hear some more informed views on this one.
carnarvonite
Posts: 8685
Date Joined: 24/07/07
Soft flesh
I have found that filletting them when they are nearly straight out of the water the flesh is soft and tears easily when you try to fillet , better to put them on ice as I do and do them the next day when the flesh has set and is nice and firm
spook
Posts: 325
Date Joined: 15/02/10
I have started filleting at
I have started filleting at sea if the fillets are over 30cm. I don't like to wash the fillets with fresh water, it makes them go a bit funny. This way there is no smelly bin, the fillet is washed with sea water and you don't make a mess at home apart from skinning the fillet when your ready to eat it.
Haunted by water
oz74
Posts: 279
Date Joined: 14/05/12
Same
I've also started filleting at sea as it makes the whole clean up and disposal of frames etc a heap easier- for me anyway.
works for dhuies, snapper etc as long as fillets are more that 30cm. Only have to watch anything that has a maximum length whee it doesn't apply. If its borderline for the fillet to be 30cm, just fillet them the same but leave them hanging on by a tiny bit- that way it's easy to just rip off on shore or as soon as you get home.
ive found that as long as the fish are kept cold, after a few hours on ice they are nice and firm and fillet nicely.
cheers
oz