Redfish and black drum are substantially more difficult to make clean than are speckled trout. The heavy bone construction and larger scales brand knife control more difficult, often resulting in leaving large amounts of flesh on the carcass.

Fish-cleaning expert Ricky Richoux takes advantage of whatsoever opening, or chink, in the armor of the fish, when cleaning them. One opening is the anal vent. A soft spot on the fish is the small-scale groove that closely parallels the dorsal (dorsum) fin.

"All fish take that," he says, "and I utilize it a lot."

He also avoids cut bone, such as rib cage, wherever possible. In one case the flesh of the fillet has been removed from the carcass, he rips the fillet loose, breaking the bones surprisingly neatly. Once in a while, the rib basic will not intermission when the fillet is pulled. Whatever that must be cut are sliced with a Dexter Russell Tiger Edge bract.

The process produces a skin-and-scales-on fillet for cooking "on the half-trounce." It leaves in identify the "pharynx" of the fish, on the lower front of the fillet, which Richoux peculiarly prizes.

If a skinless fillet is desired, hold the tail tip of the fillet, skin side down to the cut surface, and with the other mitt cutting-scrape the flesh loose from the pare. After the fillet is removed, it should be trimmed of any red flesh plant on its pare side. The larger the fish is, the more important trimming becomes.

Also the occasional utilize of the serrated bract on the rib muzzle, all cuts are made with the F. Dick Stiff blade, unless the fillet is skinned. Skinning and trimming of the red-fleshed blood line is done with the Flex bract.

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  • March 2022
  • Southwest LA

Jerald Horst is a retired Louisiana Land Academy professor of fisheries. He is an active author, book author and outdoorsman.