How To Clean A Bluefish (And Get Rid Of The Fishy Taste)
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- čas přidán 1. 05. 2020
- Do you eat bluefish? Want to know how to clean bluefish?
We recently had a fish tasting contest between a few different species and bluefish are surprisingly good to eat if you prepare them correctly.
So in this video, that's exactly what we're going to show you what to do.
Most people complain that bluefish taste too "fishy" so we'll show you how to get rid of most of that "fishy" taste, as well as:
- how to lose as little meat as possible when you're cleaning them
- how to skin the fillet
- the fast way to clean them vs how to clean them and get the most meat from them
- and much more
One thing we mentioned in this video was bleeding them.
To see our full video of how to bleed them, click here: • How To Bleed Saltwater...
The next time you catch bluefish, don't throw them back!
They can be quite delicious if you follow the steps in this video.
Have any questions about cleaning bluefish?
Let us know in the comments below!
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I use my skinning knife to fillet and have to physically bend it to get all the meat. I do something like a reverse cut to get the second fillet threading the knife then cutting with the blade upwards against the spine. This guy makes his cuts look so easy and does it so clean!
Great video. Have never been successful with bluefish but I think I can do better now. Thank you. Tony
Thank you very much. That is the best blue fish filet video that I have seen. I was missing a lot of good meat before.
Glad it was helpful!
It gets easier every time. Thanks!
Thank you for this video.
And they're GOOD eating if treated right. And you wait till you try them smoked
I appreciate the video. Looking forward to the taste test, especially for the bluefish.
The results were (1) flounder (2) snapper (3) mackerel (4) bluefish... but even the bluefish tasted great.
What brand butter knife are you using Luke. Need one for my biscuits!
Exactly @ 1:20... if your knife is new? I have knives older than my kids sharper than that!
Cleaned a lot of blues. That one had a huge bloodline. Bigger than most. I wonder if that’s because of living in warmer water? I fish mostly up north and the blues have bloodlines but not like that. Good video, thanks. Nice job.
thanks
I hope the next Salt Strong video is on knife sharpening
You got that right. Luke what's your address. I'll send you a sharpner for Christmas!
I’ve never tried to clean a fish like that, I’ve grown up just zipping down witch not being in practice with this method makes it harder to clean rounder fish like sails or sharks n so on. I’m definitely going to deploy this method on some pompano in the AM 🤞!!! Thanks for the tips men!
More blood stained meat. Keeping food fun to catch and realese.
Bleeding them is key, but I go ahead and gut them right when I catch them. Seems to help the color and texture.
great video thanks
Glad we could help!
Never kept bluefish.... That bloodline is the stuff of nightmares
It is THE absolute BEST smoked fish. I'm pretty sure I could eat it daily given the opportunity...
Thanks for the video I caught 5 off the beach yesterday
Sweet!
Mouthwatering! 😍😍
So good!
I eat the heck out of bluefish. As someone else noted, when you're skinning the filet, leave about 1/8th inch of meat on the skin. Then the filet will only have the long lateral blood line to easily cut out.
Nicely done ✅ Luke .. Be careful with your free hand . Your holding the fish 🐠 securely but you make me a little nervous with that Bubba Blade sliding underneath..What if !! Hey 👋 how about the cook with EVERGLADES ?
I'm not a fan of bluefish but this was a good video.
good vid..
Outstanding
Thank you!
I would like to buy a hoodie like the one you have on with the big redfish on the back
Watch this video and you'll see why they mostly get cut up for crab trap bait or chum.
The key is bleeding them immediately after you catch them and then put them on ice. The Japanese method "ikejime" works very well. But you can also render the fish unconscious with a forceful blow to the head and then cut downward trough the area right below the gills. This will sever one of the main arteries and the fish will quickly bleed out. Definitely one of the best ways to humanely kill a fish while also preserving the meat. Make sure to put it on ice right after it has bled out. This method makes a huge difference in taste.
Did you scale that thing ahead of time? Every time I do this I have scales on EVERYTHING!
If you poke the tip INTO the skin and cut outward first, you can avoid scales very nicely. (Shallow cut the length of the fish)
Apparently they're called "tailors" in Australia. I know this from watching "Field Days" lol.
They are known as Tailor in Australia as they have a tendency to bite the tail off the fish they are eating.
Good technique, but you need to keep the knife sharp and share that with your viewers. A couple passes on a $10 sharpening steel will make all the difference in the world.
Scott Freedman which sharpener would you recommend?
You guys call them Blue fish, we call them Shad or Elf in South Africa, and we love to eat them, fishy taste or not, fresh from the Ocean into the oven, nothing better!
I know you don't need to do this..but I think I would cut and gut em first then filet them..and I would descale em first..just how I would do it..
Bleed it and cut the blood vein out and you will eliminate most of that fishy taste👍🏻
Great advice!
Or you can take the blue fish and throw it back as it is not a tasty fish. Or use it for bait for something else. As long as it is nowhere your mouth you should be ok
This how I do it
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Honestly, I have a problem when it comes to filleting fish. I always do the speed fillet and lately I've been trying to slow myself down to get more meat. Cuz I do exactly what you said not to do on many occasions. Great video and I definitely need to change the way that filet not just any fish but blue fish as well. Thanks for reminding me.
Smoke "em if you've got "em. Bleed and ice them right away.
Thanks for watching!
Man!!!! Watching this was painful!!!! I could of filmed this, explained everything and be done with the job before he finished the first side with zero meat loss and no bones. 🙈
Thanks for the feedback
I like your videos, but come on Joe, sharpen that blade. If you'll leave about 1/8" of "meat" on the hide when you skin it, you'll get rid of most of the blood on fish like blues, macks, snapper, etc. and won't have to trim it up as much later. On the other hand, grouper, flounder, sea bass and other white meat fish you want to skin as close as possible. Not impressed with the Bubba Blades, there are a lot of better knives out there for a lot less money.
Wanna get rid of fishy taste? Eat chicken
I know right fish is fish bruh
Might have had better luck with a butter knife........
Yeah , what a JOKE
I watched a few of your filleting videos. Do yourself a favor and learn to sharpen. Other than that thanks for the tips.
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