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[tyler]

Mike Foster of Floridasurffishing.net did this tip several years back. I like the part about getting the meat from the head.

http://floridasurffishing.net/forum/dcboard.php?az=show_mesg&forum=100&topic_id=17049&mesg_id=17053&page=

Rodney and J.French have some good ways too in fact Rodney tells me he can clean them so well that a cat will walk by the carcass when he's done!
Tyler

[Guest]

Rodney won't convince my cats to leave any part of a pompano alone. Just had garlic poached pomp filets to try out the new seafood poacher. The cats weren't satisfied with the skins, and wouldn't leave me alone even when I showed them the plate was clean. Finally had to put the plate on the floor, where one of them licked it so hard it scooted across the linoleum.

[RodBreaker]

if invited to dinner at Johnny French's house, bring plate

[Big John]

I understand that Johhny. Our cat and dog are both very persistant little beggers. When you tell our cat no, he goes in the hall, because he learns it echoes in there, and backtalks us!

Our dog just backtalks to our faces and lays down real flat like she's pouting! Its pretty funny stuff.


The filleting pomps tip is pretty good too. Now if I can just catch some pomps!
_________________
Give a man a fish, feed him for a day.

Teach a man to fish, he'll be broke and hungry the rest of his life!

John Sullivan
Native Corpus Christian
Currently Displaced in San Antonio

[Seabass]

That's it, Tyler..... I was looking for that post a while back when I caught my pomps. Thanks for bringing it back. I used to surf the St. Augustine board all the time before they went to that new format.

Seabass

[Vern]

LOL RodBreaker!! I wish I could make all of my fish come out like that. You could probably feed a third world country with the carcasses when I am done with them, but it is getting better with everything but reds. I would pay for a step by step pictorial like that on red fish.

[mando]

vern, your having problems with that row of small bones above the ribs or what? i just chop all that crap out lol!

[dockjock2]

are they any good smoked

[rabbit]

[ShawnQ]

Vern,

I have the same trouble with redfish. No matter how hard I try, the damn ribcage bones still end up in the fillet.

I have seen someone cut down the top of the fish on a redfish, like on that pomp in the pics, but I didn't want to try it and ruin one of mine.

Anyone have any suggestions, other than just cutting it all out?

Thanks
Shawn

[Guest]

After reading so many entries in the thread about ribs, I went back and looked at the pictures to be sure. Yep, as suspected, the ribs are left in the filets. Not that it matters, but, anatomically-speaking, the big bones are false ribs, while the tiny ones that run along the midline are the true ribs.

Catfish are the only fish I know that you can easily filet to leave all the bones on the carcasses. All the others are too much trouble, so if you want the kiddos or guests protected you have to slice the belly meat away to remove the bones. I always save the rib sections and either nibble carefully or feed the cats with them. Made one trip to the ER to have a redfish bone removed when I wasn't careful enough.

I clean pompano backwards, compared to the pics, and I don't try to salvage the tiny strips above and below the head. I start at the tail and work towards the head, cutting the ribs last. With other fish, I start the cut just behind the head, severing the ribs as I work aft, and often do not cut through the skin at the tail, but flip the filet over and cut along the skin towards the head end again. Small fish like whiting and trout can be disassembled into skinless filets in seconds like this. Pompano take longer, of course, even though I leave the skin on them.

Maybe Tyler will post what I told him I like to do next with a poacher to the pomano and whiting filets.

[tyler]