Filleting dolphin

[Henz]

Could someone explain to me how one would go about filleting one of the larger dolphin? Or better yet, an illustration with pics?? Since I am predominately a freshwater angler and typicall fillet walleye of 18-24" if I were to catch a large fish like a dolphin I would be alittle out of sorts.:rolleyes:

[SamFamAustin]

Henz, I do it just like a bass ... wish I had some photos of the knife-work as I never think of it then, having slimy hands. Anyway, I do it commercial style, a cut behind the head down to the backbone, and then ride just above the backbone all the way down to the tail. Do this both sides and dispose of the carcass. You can leave the outer skin on for BBQ or flip the filet skin-side down and run a knife under the skin. Being large, you can then cross-cut the filets into something plate or hamburger size and bag it.

The only time I have had to quarter a fish is with a larger yellowfin tuna, where you make a cut down the lateral line to the backbone and then work each side. Of course, everyone has a different style ... in Mexico I have seen fishermen clean large fish with a machete! They use a chopping style and no, I never ran across any bones from it ... amazing to watch. /sammie

[Henz]

ok, that is the way that I would do it too, pretty much the same as I do now. I usually ahve a 10" fillet knife, would that be sufficient?

[Rock Steady]

Henz,

We've had our best success w/a 10" Steaking knife...say like one from Dexter Russel ~$30.

c

[DrRalph]

We skin the flank first: use a very sharp point to cut just deep enough to sever the skin along the line of your fillet. Then grab the forward end with your pliers and pull the skin toward the tail, eventually pulling it off.

Next, use a big knife, 10" like Rock says, and cut across the shoulder. Then work the knife deep along the dorsal fin, just outside of the spinous processes (the bony rays that extend upward from the spine) deep enough to run the point along the vertebrae (they feel like "knuckles"). Then cut along the bottom of the fish, try to leave the ribs and not enter the abdominal cavity, work the knife along the knuckles again. Lastly, run your knife along the fibrous connection between the vertebrae and the meat, you can sort of peel it off. When you're done, you may want to cut away the red stripe in the center, leaving you two long strips that you can then cut to suit your needs.

[Henz]

ok..unfortunatly I have never had Dophin but have heard alot about it..What is it compare to>> Fishy or mild? dark or light meat? fatty? and what is the best size for eating?

[DaGoose]

Henz, maybe you've had mahi mahi or dorado? That's the same fish. The meat is light, a bit oily and in my never to be humble opinion, a tiny bit fishy if you don't eat it very fresh. It is one of the most fun fishies to catch and they are beautiful. Like huge aquarium fish!

Tina

[Abacoparrott]

great grilled and served with the Parrott formula home made Bearnaise Sauce ......Yee-haaa

[DrRalph]

I agree with Tina and Ken, it's not as mild as grouper or yellowtail, it needs a little help. Grilling is a great way to go, or you can broil it with lemon/butter, etc.

On the long run back to port we'll pull one out of the box, carve it into thin strips, dunk it in a little mustard, and eat it raw with a beer chaser. Mighty fine, but it grosses Bunny out, she won't even watch us eat it. 'Course, we'll tease her by eating nice warm bait squid...:eek:

And, while we're talking about bait, you can make a nice strip bait out of the skin, although it doesn't hold up quite like bonita or tuna.

[SamFamAustin]

Do-do is for one a bloody fish and must be bled in the fish cooler on ice or it will taste fishy. Same for King Mackerel, I make a cut behind the neck and on the tail after they have stopped thumping. The gill area is another good place to bleed them. This might sound gross but definitely reduces the strong flavors and prevents the meat from becoming tough.

If you do this and keep them on drained ice, I guarantee even the Kings will taste good. Later, just remove the dark lateral line meat, which does have an off-taste. Mackerel recently was touted in the NY Times:

http://www.nytimes.com/2007/02/07/dining/07mini.html?_r=1&ref=dining&oref=slogin

Myself, Mahi-Mahi, Dorado, Dolphin fish, Do-Do, or whatever you want to call it, is best on the BBQ or fried in beer batter as a burger. Compared to a grouper burger it lacks the smooth grain and light sweetness but makes up for it in other meaty and healthy ways, and is in my top five fish for sure. /sammie

[Henz]

Ok, lets change it up alittle and would this be the same process for grouper?

[Bunny]

I always get even. See if you can guess what this man is doing. And don't look at my butt, Ken Parrott!:rolleyes:

[Abacoparrott]

Is Upchucking............BTW, nice fanny Bunny........:D

[DrRalph]

Hmmm, can you ban your wife?

Scott, the problem with a larger grouper is the thickness of the ribs. You want to stay out of the abdominal cavity: if your knife slices the intestines, the contents can get on the meat, and you really want to try to avoid that. I try to feel the ribs before I start, and make a cut just outside of them, along the flank, toward the spine. Then you can make the diagonal cut up across the shoulders, then work the knife along the spine, working toward the tail. I try to leave a small section of meat attached to the tail; you flip the fillet over so that the skin is lying on the surface of your cleaning board. Then slice the skin away from the tail back to the thick end, trying to get just skin and no meat. If you do it correctly, you have a nice thick fillet, you didn't leave much meat against the ribs, and it won't be bony.

This is one of those things that is difficult to describe without illustrations. Once you see someone do it, and you try it a few times, you get the hang of it. The first time I tried it, I left half the meat on the fish, you just have to get the hang of it.

[flyingdogs]

I know, I know! Have done the same many times, trying to get the gaff back before it swims away with the dolphin.

[SamFamAustin]

DrRalph, I thought you were going to recover by saying there was a grouper stuck in your props but nooooo. Anyway, I hope we all have healthy hineys like these folks!

Now as to the fish cutting, big ribs cause me to cut at quite an angle. There is some good meat up by the shoulders but then you do something like 45 degrees to miss most the belly. Really, there isn't much anything on those belly ribs anyway.

Point is, sooner or later you're going to have to saw through those scales and skin and work back to the tail against the backbone. It takes time, experience, and a sharp knife - please be careful, as a dull or over-sharp knife can cause some trouble it you get a nick. /sammie

[DaGoose]

Excellent advice all!

Sammie nailed one key element for all fish. That being bleed em and get em on ice ASAP, whenever possible. The secret is to then throw in enough salt water so the mixture barely covers the fish. The boat rocking motion does the rest of the work. This greatly reduces the temperature.

A cold fish fillets much cleaner and there is no need to rinse them (like putting ketchup on a steak). Just pat them dry.

With dolphin, keep them suspended from the gaff until applying an attitude adjustment to the head with a blunt object. Otherwise, they can be trouble loose on the deck. Last year locally, I had one (the only one for a 10 hour 100 mile day) jump out of the ice chest to freedom. But that's another story.

Don't mean to sound like a know it all. Just trying to help.

Ricky Ricardo

[DrRalph]

A few more comments on dolphin: NEVER gaff and bring in the fish unless you are absolutely certain there are no trailers. We always keep a 16- and 20-lb spin rig in the launcher with short leaders and blank 4/0 hooks, and several one-inch chunks of ballyhoo on ice but ready for quick access. Have someone up high who can spot trailers; cast to them, hook up, then bring in the first fish. It also helps to throw a few chunks in the water, may bring deep fish up. If you land the first fish, the others will often leave, so keep it in the water until you have the next hookup.

Landing the fish is a synchronized dance between the angler, gaffer, and the person running the fish box. The gaffer runs the show, he tells the box man to open just as he plants the gaff. You lift the fish over the gunnel and into the box in one smooth move, and the box lid immediately goes down as the fish goes in. Sometimes you have to leave the gaff in the fish. The box man controls the lid until the chaos stops.

If a fish gets loose in the pit, try throwing a large wet towel over its head, sometimes that will settle them down. Or, you can do like our friend George does and simply bulldog and ride the beast until it settles down. Not elegant, but it works in a pinch.;)

[SamFamAustin]

I think that fellow likes that fish! :)

Ah, but the colors when they come out of the water ... they go gray after a short while. That's a beauty there. Great pic!

Not sure if this is legal, but sometimes we catch a little Dorado and tie him by the lower lip to a 20-foot line. Other Dorado will get curious and come sniff him out. /sammie