Cleaning BIG fish

[Hank49]

Anyone have experience cleaning 50+ lb fish? Like grouper? I've never cleaned anything bigger than 18 lbs. Is it best to hang the fish and fillet it? And then if you fillet it, how best to cut this into meal size steaks? And what about that monster head? It's too big to put in a soup pot. I hate to waste all that meat.

 

[ReefGuy]

You might ask this over on spearboard. I've never shot anything that big yet. Over there, you can ask team Headhunter - they recently scored a 425lb Warsaw.

 

[Chad Carney]

Hank,

You fillet big fish the same way as any other fish, flat on a cutting table. Except that you need a longer blade and have to roll the extra meat back as you go.

Grouper cheeks is considered prime meat, but because of the low yield it's only worth cutting out on big fish.

Once filleted and skinned, I like to keep the steaks no thicker than a inch, so angled cuts work pretty well.

The empty carcass and head go into the bay, after gutting it and popping the eyes to keep it from floating. Crabs, tarpon and sharks have to eat too.

Chad

 

[Hank49]

Hank,

You fillet big fish the same way as any other fish, flat on a cutting table. Except that you need a longer blade and have to roll the extra meat back as you go.

Grouper cheeks is considered prime meat, but because of the low yield it's only worth cutting out on big fish.

Once filleted and skinned, I like to keep the steaks no thicker than a inch, so angled cuts work pretty well.

The empty carcass and head go into the bay, after gutting it and popping the eyes to keep it from floating. Crabs, tarpon and sharks have to eat too.

Chad

i figured so as far as fish I can pick up but, this is how they cleaned the 412 lb Warsaw?

 

[tremtech]

There is a lot of meat on a fish of 50 pounds, be sure that you have a vacuum sealer and freezer bags ready to rock or at least have plans to have a fish fry, don't waste it

 

[mrfish87]

I cut out the back of the fish first...that would be the upper portion of the fish. Cut like you are going o remove the head stopping at the backbone. Cut the centerline of the fish from head to tail (above ribcage). place the dorsal side of the fish toward you and follow the backbone from head to tail and remove the top half of that side of the fish. Skin it out and cut it into 1" steaks by crosscutting. Be sure to remove all the bloodline and other discolored meat. Do the same on the other side and bottom of the fish. I've cleaned 90# AJ that way. And you definately need the foodsaver and bags mammy. A big fish makes lots of meals. We had 3 AJ's 45-60# and I got 30 gallon bags off those fish. And if you need help and you are in the New Orleans Area....I am crazy...I love to clean fish. Bon Appitite..........Robbie

 

[Scuba Brad]

A 412lb Warsaw??? oh my. You need to be careful of who is hunting and cleaning whom!

Happy Diving

 

[mike_s]

i figured so as far as fish I can pick up but, this is how they cleaned the 412 lb Warsaw?

how do you clean 412 pound Warsaw Grouper?

I'm betting they used a chain-saw.

 

[mrfish87]

Machette. And an assload of ziplocks

 

[tomt]

When you get ready to cook, here is a great recipe.

Grouper Fillets with Parmesan
3/4 Cup – Fresh Parmesan cheese, grated
1/2 cup – Butter, softened
3 Tablespoons - Mayonnaise
3 Tablespoons - Green Onions, chopped
2 Teaspoons - Fresh Garlic Chives, chopped
6 Fresh Grouper Steaks or Fillets (about 8 ounces each, one inch thick)
1/4 Cup – Fresh Lemon Juice
1/4 Teaspoon – Fresh Ground Pepper
Combine cheese, margarine, mayonnaise, green onions, and chives in a small bowl; stir well, and set aside. Place fillets on a lightly greased rack in a broiler pan. Drizzle lemon juice over fillets; sprinkle with pepper.
Broil 6 inches from heat 8 to 10 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread tops of fillets with cheese mixture. Broil an additional 2 minutes or until cheese is lightly browned and bubbly. Remove fillets to a serving platter. If desired, garnish with lemon slices and fresh chives.
With the rich topping this dish could handle a red wine like a Chianti Reserve or a Beaujolais’.