After filleting I remove the belly flaps and the dark stripe down the middle of the fillet. In order to be able to post messages on the Saltwater Fishing Discussion Board Including Inshore Fishing, Offshore Fishing, Saltwater Fly Fishing and Kayak Fishing forums, you must first register. Ah yes, bagging! There’s no point wasting a great fish now is there? After that I cut near the tail and let it sit in ice saltwater bath for 30 min or so. Everything will be nice and clean. Some recommended products may use affiliate links. They are beyond delicious. Short demonstration on how to fillet and clean stripers. This style of fishing, we very rarely see fish under 36, 38 inches. To ensure you get the most out of your fish, you’ll need the right tools. Don’t go past the ribcage yet though! It is called Ikejime in Japanese and it kills the fish instantly. The only fish I bleed are bluefish. If I were to take another fish right now, technically, if I continue to fish and catch fish, I'm in possession of a third fish, which in some states is going to be illegal, Connecticut included. Go to top ; Share this post. My way is similar to Wahoolust, but I cut a little lower and cut thru the spine of the fish. Right here. Remove the leftover dark stuff using the same technique you learned for removing the skin (i.e. 0:30 Announcer: Saltwaterfishing247.com helping you catch that fish of a lifetime. As soon as I cut them they're put in the cooler that has iced brine. You will hit the main artery and the fish will die quickly after bleeding out. If yours are too big to cook at once, cut them into three sections before you bag them up. It should be just above the fish’s centerline that runs down its back. If possible, angle the fish down. Once you’re there, turn the blade so it’s almost parallel to your work surface and push forward. I'm going to slide him down into the corner, get him next to my scuppers, because it is a little messy. They are beyond delicious. Okay, that part was easy enough, right? Oh, we also recommend you invest in a good-quality steel mesh glove. You’ve got your striped bass fillets! When you decide to keep a fish, you should bleed it immediately. Since you’ve got the tail portion out of the way, you need to carry on removing the fillet. My way is similar to Wahoolust, but I cut a little lower and cut thru the spine of the fish. One slice done, I recently tried this and it does make better fillets. So we're going to harvest it. Blood should pour out of the cut pretty good. But, to have […] I'll hose the deck down. Striped bass can vary greatly in size, so the fillets can range from easily manageable to much too large to cook in one piece. Here in Connecticut, we're allowed two fish over 28 inches. They’re the most popular gamefish going! Set the skin to the side and cut your fillet in half. You just need to ensure your blade hits the backbone all the way along. This style of fishing, we very rarely see fish under 36, 38 inches. [How to Dispose], Best Saltwater Spinning Reels for Under $100. Don’t wait around, you want to get this done straight away!eval(ez_write_tag([[580,400],'catchandfillet_com-medrectangle-3','ezslot_2',114,'0','0'])); Put it in the splash or live well and allow it to completely bleed out. 40 to 45 inch fish is the norm.