not really, unless youre talking about in the head, just not a lot of meat on redfish compared to what other fish yieldIt's a serrated knife. Up and down the Atlantic coast and in the Gulf of Mexico, catching redfish is a major fishing activity. The procedure produces a skin-and-scales-on fillet for cooking “on the half-shell.” It leaves in place the “throat” of the fish, on the lower front of the fillet, which Richoux especially prizes.If a skinless fillet is desired, hold the tail tip of the fillet, skin side down to the cutting surface, and with the other hand cut-scrape the flesh loose from the skin. We used to have orders for restaurants of 50-100lbs of redfish/drum fillets which equals out to having to clean 300lbs of the whole fish. Pretty damn impressive either way.I could do it just as fast as him... minus a few fingers.My family used to be in the seafood business where we cut 1,000's of pounds of fish daily. Our “slot” reds here in Texas are 20 to 28 inches, plus we get an over slot bonus tag and can purchase an additional over slot bonus red drum tag if we wish. They have a good one at Academy, but I can't remember the name.
Wow.Clearly, this fisherman has been cleaning these bull redfish for quite some time as he literally fillets both sides in less than 20 seconds (and from the look of his cuts, he is getting the majority of the meat).Just got back in from the coast and saw this.
fricking thing just goes right through.
Redfish, also known as red drum, is a tasty white fish that you can cook in a variety of ways. Once in a while, the rib bones will not break when the fillet is pulled. Once the flesh of the fillet has been removed from the carcass, he rips the fillet loose, breaking the bones surprisingly neatly.
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All rights reserved.holy shit! This video comes from Yakin with Jack on YouTube. Lots of anglers want to know just how do we catch redfish.
Fish-cleaning expert Ricky Richoux takes advantage of any opening, or chink, in the armor of the fish, when cleaning them. I’ve seen some anglers clean a redfish pretty quickly, but this guy takes it to a whole new level.Keep in mind these aren’t small redfish either. For a quick meal, try sautéing it in a skillet or cooking it on the grill. Receive both the printed Magazine mailed to you monthly as well as access to all our... Over the years, Texas Saltwater Fishing Magazine has been the source of some of the most valuable advice, articles, tips and reviews related to fishing the Gulf Coast... Our user's privacy is important to us at TSF Magazine. And this is what a Louisiana redfish cleaning facility looks like. Part 2 throat of the redfish. When it comes to fishing the Gulf Coast, Texas Saltwater Fishing Magazine is the premiere resource for anglers. Skinning and trimming of the red-fleshed blood line is done with the Flex blade.With the completion of recreational enhancements last week at Rockefeller, there are now more spots for the angling public to enjoy. I prefer the electric knife with serrated blades to honing a fillet knife.)
All Rights Reserved. Split the belly from the cut just made all the way down to the vent. (Note: Redfish are tough, their scales and rib bones can wreck the edge of a good knife in short order.
“All fish have that,” he says, “and I use it a lot.” He also avoids cutting bone, such as rib cage, wherever possible.
I can't clean that fast with redfish.
Hmmmmm??? Holy shite. Wow. I can applaud the skill this guy has but am perplexed at the absolute waste of fish.
It's the only thing to use on reds.