How To Prepare Striped Bass
Dan always does this part for his customers. Rest assured that your daily catch will be cleaned and bagged for every fishing customer; however, a working knowledge of just how it is done goes a long way in the total preparation of this delicious fish for your dining pleasure. I have provided this page for your information and primarily because my customers asked for it.
You should wear a fileting glove ( steel mesh ) when fileting any fish, a glove can save the day and maybe your fingers.
The following illustrations are with a fileting knife. Using an electric knife is much faster and easier. If you decide on an electric knife get one with a pointed tip.
|
|
Step 1
|
Fileting a Striper starts by holding the fish and making your first cut with a 45 degree angle behind the head, down to the back bone.
|
|
|
Step 2
|
Cut along the back bone with a slight downward pressure, feeling the rib bones when you reach the end of the rib cage extend the knife all the way through the fish while still holding down against the backbone.If the striper is not too large ( This works better with an electric knife ) you can cut all the way through one half side starting at the head and through the rib cage bones all the way to the tail. On larger fish it may be easier for you to cut one side off completely before starting the other side.
|
|
|
Step 3
|
Continue until you reach the tail. Don't cut through the skin at the tail.
|
|
|
Step 4
|
Flip the fish over. (It is easier if you get both sides started before completing either side.) Make the cut along the head on this side the same as step 2.
|
|
|
Step 5
|
Cut along the dorsal fin and backbone on this side the same as step 3
|
|
|
Step 6
|
Continue to the tail the same as step 4.
|
|
|
Step 7
|
Using the forward curved part of your blade, slide it along the backbone until it reaches the skin at the tail end of the fish and until it reaches the ribs on the head end of the fish.
|
|
|
Step 8
|
Slide the blade part of the way up the ribs on the head end of the fish. Then cut the skin pulling the filet away from the fish. *Do not cut the skin where it is attached to the tail. *On Large Fish it can be easier to cut off at the tail than filet side.
|
|
|
Step 9
|
Flip the filet over the tail, using the attached skin to help hold the filet stationary. Position the filet at the edge of a cutting table, so that the knife blade can be held parallel to the table with part of your hand below the table.
|
|
|
Step 10
|
Slide your knife blade along the filet maintaining slight downward pressure on the forward part of your blade to keep from leaving too much meat on the skin.
|
|
|
Step 11
|
It is at this point that Dan bags the filets and you are off to the house with your iced down catch of striper filets. Once you get home, remove the filets from your cooler and finish the preparation process by removing the center red vein and all associated red meat from the filets. You will find that a cold (not frozen) filet can have the center vein removed simply by separating the white meat from the vein by hand, leaving two nice filets of nothing but white delicious meat. A small knife can be useful in removing some layers of unwanted red meat.
|
|
|
Step 12
|
If you are fileting your own striper and wish to finish the process all at one time, do the following. With red vein streak left in center of filet, cut all the way to the cutting board. Be careful to follow the red meat closely so as to not lose the white meat.
|
|
|
Step 13
|
Cut the same way along the other side of the red meat.
|
|
|
Step 14
|
Your filet will now be in two pieces.
|
|
|
Step 15
|
Trim the remaining red meat that you missed from the fileting process.
|
|
To keep that fresh taste without freezing for a few days before cooking:
a. Wash the filets good and put them in a sealable refrigerator bag.
b. Place the sealed bag in a bowl, covering the filets with water. Get as much air out of the bag as possible.
c. Fill the bowl the rest of the way with ice cubes, making sure the bag is completely covered with ice.
d. Place in the refrigerator. Replace ice as it melts.
This keeps the filets as cold as possible without actually freezing them. The fish can still spoil, so cook them within a few days. Wash them thoroughly again before cooking.
To freeze your filets for a future date:
a. Wash the filets good and put them in a sealable refrigerator bag.
b. Fill the bag with water, a dash of salt and a little lemon juice. Be sure to get out all of the air from the bag.
c. Place in the freezer.
|
|
