Speaking of filets

**Bayclub Carl** · 03-01-2008 03:53 PM

I always seem to leave a nice hunk of meat along the back bone when I make my first cut. Any suggestioned?

**shoefish** · 03-01-2008 04:02 PM

Whatcha cutting?

**Bayclub Carl** · 03-01-2008 05:04 PM

Striped Bass. Please elaborate.

**flatbottom** · 03-01-2008 05:24 PM

this might help.....I have seen it done other ways also. I take the turns at 45 mph

3394

**Bayclub Carl** · 03-01-2008 06:40 PM

Thanks for the reply but unfortunatly I have dial up and I am unable to view your video. Any verbal advice would be appreciated.

**flatbottom** · 03-01-2008 07:09 PM

I will try to make a 56k friendly vid for you. Small in size, quality best I can do ...and post again in this thread. In the mean time. Three knives used. A thick 12" blade for cutting from the pecks to the back of head or neck. A 7" blade for the back bone and rib cage. Another 7" blade for removing the meat from the skin. Give me an hour and the new vid will be on this post......flat

**hotrodmarlin** · 03-01-2008 07:13 PM

Originally Posted by Bayclub Carl

Thanks for the reply but unfortunatly I have dial up and I am unable to view your video. Any verbal advice would be appreciated.

Dial up!

**Bayclub Carl** · 03-01-2008 07:22 PM

I am using one knife. Can you suggest a good set. I will wait for your video. Thanks.

**luv2fish67** · 03-01-2008 07:24 PM

Dial Up.....What are you living in a cave?
Too bad you can't view the video, but basically all you need is a few good sharp knives and some practise.

**Bayclub Carl** · 03-01-2008 07:48 PM

Switching to hi-speed this week. Thanks for your insights.

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Speaking of filets

Shoefish

Flatbottom

Thanks Flat

Call me Fred Flintstone