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romedadrone · Finger Mullet Joined: 07 Dec 2010 Posts: 18

Decided to wet the hook yesterday after work with a bud of mine due to hearing that the sheepies were out. Picked us up some live shrimp got to jetties with water a little rough. Rigged up my line and the rest is history. We got 5 total between us both with a few missed chances. Total time spend out there was an hour, hour and a half at the most "note to self. I need to invest in jettie shoes" almost became a victim to the rocks a few times.............lol.

ironmanstan · Posted: Wed Mar 09, 2011 7:29 am Post subject:

thats a fine eating fish, yes sir.
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romedadrone · Finger Mullet Joined: 07 Dec 2010 Posts: 18

no doubt they are a fine fish too eat.....as i heard they call it a "poorman's fish" due to the fact they are so hard to clean, so i just gut them , remove the head, and season and in they go in the bbq pit or oven.......makes life that much easier instead of trying to scale them or fillet them.

FoldCatOne · Posted: Wed Mar 09, 2011 11:55 am Post subject:

I fillet fish a bit different than others - a technique developed to save the "prime belly Meat" in filleted salmon. To do it you first gut the fish and then take a strong fork and insert one of the tines under the rib bone/s starting at the backbone. As you slide the fork out towards the cut you made in the belly the rib bone comes free. Once you finish (it doesn't take much time) you will have all the rib bones free inside the belly cavity. The you can fillet as normal without having to fuss with cutting through the rib bones. BTW, in many fish it almost doubles the amount of fish you get. It works great with Black Drum to avoid their heavy rib bones.

landlocked beachbum · Posted: Wed Mar 09, 2011 3:26 pm Post subject:

I'd like to see a video of that in action. Cool

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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

Central Scrutinizer · Posted: Wed Mar 09, 2011 3:55 pm Post subject:

I have to make an effort to post my own video of cleaning a sheepshead.

It ain't hard if you make the right couple of cuts with the right knife. You never even touch the rib bones and you get a really nice fillet.

Come summer, I will make a point of that.

rabbit · Posted: Wed Mar 09, 2011 4:16 pm Post subject:

Sounds interesting take some pictures.
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landlocked beachbum · Posted: Wed Mar 09, 2011 4:16 pm Post subject:

The fork thingy sounds weird to me. Salmonids (salmon, trout, char, etc.) have really soft meat that tears easily away from the bone or itself, like a crappie or beeliner. Many fish DON'T!!! I'd like to see this bit in action!
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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein