Filets or Steaks? skin or not?

Deadmanh · 09-03-2009, 09:16 PM

I would imagine the steaks mean that you keep more of the fish, but have to deal with bones right?

with filets or with steaks, do you keep the skin on or have that pulled off?

For sushi definately filet right?
but for the grill.... steaks or filets?? or does the TYPE and SIZE of fish matter?

i used the search, button and also discovered BUtterfly Filets.... wierd~!!! but so cool.

Lastly if one keeps the SKIN, then the scales should be removed right? but if the fish in cut into steaks, how the heck to you de-scale a fish after that?

clt_capt · 09-03-2009, 09:25 PM

The two primary fish where "Steak or Fillet" becomes a question are Wahoo and King Mack.

I prefer to fillet both - nothing to do with the bones or skin - but by filleting, I can remove all of the blood vein - Especially important to King.

With kings, I'll usually leave the skin on the loins - it comes off easily on the grill. Scaling is not required.

joeksr · 09-03-2009, 11:24 PM

Deadman, So much question in so few words.

shark, Mako hammerhead and thresher.
Only ones I keep.
clean em, steak em, skin on or off your choice. Once cooked the skin peels of real easy. Helps hold it together for the grill.
Oh, I always clean from the inside. Less wear and tear on your knives.

tuna, filet, skin, then steak.
Keep any small pieces on ice while cleaning, Mix up some wasabi and soy. SUSHI.
Only way I enjoy tuna is to get the grill or cast iron skillet real hot. Blacken both sides and leave the center raw.

Wahoo, filet,skin and cook.

mahi, filet skin and cook.

flounder, filet skin and deep fry.

As for the rest, someone elses turn.
I'm not big on picking fish from a lot of small bones.

Hope this helped.

Oh, Bluefish = bait, Unless it's a snapper which can make a good fried sandwich, Just dont freeze it.

30' PURSUIT · 10-03-2009, 04:44 PM

I always butterfly steak wahoo. No need to cut thru the bone and dull your knife. Taste great grilled with my honey marinade. To make the marinade I use honey, olive oil, teryaki and old bay. Add a little garlic powder if you like. Heat the honey in the nuker to thin it. Makes it easier to mix with everything else.

Deep C · 10-03-2009, 04:59 PM

I'm all about fillet... One bone and it takes the fun out of eating it. I skin em all except Kings and hoos... Even some times though I'll skin the hoos...

As mentioned above fillet gives the oportunity to rid the blood line and the little spine bones...

Glenn W · 10-06-2009, 09:53 PM

I haven't steaked a wahoo in 20 years. Butterly a small one or a simple fillet is fine with a big one. It makes a big difference on wahoo as the dark meat along the spine ( left intact when steaked) permeates the meat and tastes like rotten ass. When the Wahoo is filleted, all the red line is cut out.
As for skinning, I'll admit I get lazy, but it is a good idea as the skin can impart a strong flavor in the meat. But at least de-slime the sombich if you don't skin it.

10-03-2009, 04:44 PM	#4
30' PURSUIT Hide- My Wifes Logged On Join Date: Mar 2006 Location: WESTMINSTER, MD/PIRATES COVE, NC Posts: 133 Credits: 6,535.2 Occupation: SELF EMPLOYED/CUSTOM CARPENTRY	BUTTERFLY I always butterfly steak wahoo. No need to cut thru the bone and dull your knife. Taste great grilled with my honey marinade. To make the marinade I use honey, olive oil, teryaki and old bay. Add a little garlic powder if you like. Heat the honey in the nuker to thin it. Makes it easier to mix with everything else.

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09-03-2009, 09:25 PM	#2
clt_capt If Ignorance is bliss, Why aren't more people happy? Join Date: Jan 2007 Location: Raleigh, MHC Posts: 5,943 Credits: 8,625.8 Boat: Luhrs 36 Home Port: MHC Occupation: Supporting my Tackle habit	The two primary fish where "Steak or Fillet" becomes a question are Wahoo and King Mack. I prefer to fillet both - nothing to do with the bones or skin - but by filleting, I can remove all of the blood vein - Especially important to King. With kings, I'll usually leave the skin on the loins - it comes off easily on the grill. Scaling is not required.

09-03-2009, 11:24 PM	#3
joeksr I think Admin is going to let me have this space Join Date: Jan 2008 Location: Long Neck De Posts: 1,583 Credits: 3,784.9 Boat: Grady White 24' Offshore Home Port: Indian River Best Catch: My youngest sons 125# thresher Occupation: Retired	Deadman, So much question in so few words. shark, Mako hammerhead and thresher. Only ones I keep. clean em, steak em, skin on or off your choice. Once cooked the skin peels of real easy. Helps hold it together for the grill. Oh, I always clean from the inside. Less wear and tear on your knives. tuna, filet, skin, then steak. Keep any small pieces on ice while cleaning, Mix up some wasabi and soy. SUSHI. Only way I enjoy tuna is to get the grill or cast iron skillet real hot. Blacken both sides and leave the center raw. Wahoo, filet,skin and cook. mahi, filet skin and cook. flounder, filet skin and deep fry. As for the rest, someone elses turn. I'm not big on picking fish from a lot of small bones. Hope this helped. Oh, Bluefish = bait, Unless it's a snapper which can make a good fried sandwich, Just dont freeze it.

10-03-2009, 04:59 PM	#5
Deep C Master of all things wet Join Date: Mar 2005 Location: The Plywood State Posts: 13,711 Credits: 43,351.1 Boat: Several Home Port: Palm Beach Best Catch: Mrs Deep Occupation: Killin Stuff	I'm all about fillet... One bone and it takes the fun out of eating it. I skin em all except Kings and hoos... Even some times though I'll skin the hoos... As mentioned above fillet gives the oportunity to rid the blood line and the little spine bones...

10-06-2009, 09:53 PM	#6
Glenn W Motor Mouth Mega Poster Join Date: Jan 2005 Location: Richmond, Va Posts: 4,025 Credits: 3,398.1 Occupation: Moonbat	I haven't steaked a wahoo in 20 years. Butterly a small one or a simple fillet is fine with a big one. It makes a big difference on wahoo as the dark meat along the spine ( left intact when steaked) permeates the meat and tastes like rotten ass. When the Wahoo is filleted, all the red line is cut out. As for skinning, I'll admit I get lazy, but it is a good idea as the skin can impart a strong flavor in the meat. But at least de-slime the sombich if you don't skin it.