How to fillet a redfish
Redfish is a favorite among fish eaters, due to the fact that it doesn't have a strong (fishy) taste as many other species. Redfish are typically found in the Gulf of Mexico and around the Gulf States. Before cooking and eating a redfish, it needs to be filleted. Here are some steps to the easiest way to fillet a redfish.
1. Your tools
You need to make sure to have a sharp fillet knife. This is you one and only, but essential tool. Sharpness is the key. Make sure your fillet knife is very sharp, so it cuts through the meat like butter.
2. Slicing the sides
Using a sharp fillet knife cut an incision into the fish below the head, just below the gills. Cut the fish at an angle, from top to bottom all the way to the ribs. Do not cut throught the ribs. On the other side of the ribs is the stomach and internal organs. Almost all of the meat is above the ribs. Once you cut to the ribs, run the knife along the ribs and slice along the belly stopping at the tail. Once you complete this process, flip the fish and repeat the process on the other side. If you feel more comfortable cutting from the tail to the head, this may be done also.
3.Slicing the top
Once you have cut both sides of the fish, slice the top side of the fish to complete the fillet from the back bone down to the ribs.
4. Removing the meat
Holding the fish in the opposite direction of the movement of your knife, so as to not get cut, work the fillet knife parallel to the ribs. Remove the meat with the knife as you go. Then flip the fish and repeat the process on the other side. There is a small piece of tissue connecting the two bloodlines together, this is called the bloodline. Leave the bloodline intact at this point.
5. Removing the skin and bones
Once you have removed the meat, lay the fillets down flat. With the skin side down, rub your fingers along the fillets to feel for any bone fragments. Remove the bone fragments as you find them. Then with the skin side still down, run the fillet knife between the meat and skin, carefully removing the skin.
6. Removing the bloodline
With the fillets laying flat, you can now cut away the bloodline from the fillets, now separating them.
7. Rinse
Thoroughly rinse your fillet and check one last time while rinsing to make sure there are no bone fragments that are missed or unwanted skin. If there is any leftover bone or skin remove it at this time.
8. Disposal
You may disregard the remains into the water, for food for other fish and crabs. If you have a garden you may use the remains for compose. If you do not have a garden and are no longer near the water, wrap the remains in a plastic bag tightly and throw them away.
Now that you have filleted your redfish, it's time to prepare it to eat. Find the perfect recipe you want to use and start cooking for an excellent meal. Once you have your recipe, get your ingredients together and start cooking. Redfish are good eating. Simply put they are a great tasting fish and once you have eaten redfish mouth will water for more.