2006-06-15 15:42:11 · 12 answers · asked by barbara d 2 in Food & Drink ➔ Cooking & Recipes
YUP
2006-06-30 02:30:14 · answer #1 · answered by Curious 5 · 0⤊ 0⤋
No you don't have to cut out the dark flesh. It will give the cooked fish a strong taste, sometimes, but you do not have to remove it.
To Filet, with an extremely sharp filet knife start at the tail and work your way to the gills. Do the same to both sides of the fish. Then turn the filets over and then remove the skin in the same manner. When you have finished you will notice a few bones at the top of the filets. You can remove that row of rib bones and you should have some very nice filets.
If you want to, the cheeks posses some of the tastiest meat on the fish. So like you would for a walleye, take out the cheeks with a boning knife. You can use that for a fish chowder.
Remember this is a pan fish so frying is the key to wonderful cooking and eating.
2006-06-29 08:05:55 · answer #2 · answered by mikeae 6 · 0⤊ 0⤋
Gut it.
Lay it on one side. W/ an electric knife, cut into the flesh at the tail, holding your knife at about a 45 degree angle. Rest the business end of the blades against the spine. As soon as you can, grab the filet and sorta pull it up as you go up the spine, to just behidn the gills.
Now, lay that filet flat, skin/scale side down, and do the same thing, running the business end of the blade against the skin/scales. This will leave you with a clean filet w/ no guts or skin/scales on it. Repeat for the other side of the bass.
DH says removing blood lines (dark spots) makes the filets taste better. I like my fish to be white, not gray/dark when cooked in some spots..
ETS: You can also leave the skin/scales on one side of the filet, adn grill it scale-side down. This is called "on the half shell" and is a marvelous way to enjoy fresh fish. The meat just flakes righ tup off hte skin/scales, leaving the skin/scales on the plate.
2006-06-29 12:59:57 · answer #3 · answered by Sugar Pie 7 · 0⤊ 0⤋
Look up Bass Recipes, on the internet,
Type the words, Bass Recipes or Striped Bass Recipes, into your address bar of your browser. Press the GO button.
You will be surprised by the number of results you get, by doing it this way.
2006-06-16 08:17:09 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Nope, just filet as you would a white bass or anything else.
2006-06-16 09:05:19 · answer #5 · answered by Oghma Gem 6 · 0⤊ 0⤋
Most everyone's boning and cleaning suggestions sound good....if the fish is big enough I would definately scoop out the cheeks.......and clean out the blood lines which is the dark meat.....it will definately give it a stronger taste....but a bitter one...and you are eating sweet fish...
2006-06-30 04:41:01 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Just filet it
2006-06-30 09:00:12 · answer #7 · answered by celine8388 6 · 0⤊ 0⤋
lay fish flat on its side on a table cut of head then you can see the backbone keep knife parallel to the fish tight up on backbone and cut towards tail keeping knife tight to backbone turn over fish a repeat
2006-06-23 23:48:52 · answer #8 · answered by cgdchris 4 · 0⤊ 0⤋
yeah! think filet not scales
2006-06-29 00:25:50 · answer #9 · answered by Tha Light 2 · 0⤊ 0⤋
isn't that a little prejudice haven't got a clue
2006-06-30 01:57:55 · answer #10 · answered by roy_alice_mills 3 · 0⤊ 0⤋
http://fishing.about.com/od/cookingyourcatch/ss/filetfish.htm
2006-06-29 11:36:21 · answer #11 · answered by Ouros 5 · 0⤊ 0⤋