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<blockquote data-quote="luvcatchingbass" data-source="post: 319423" data-attributes="member: 1979"><p>I have tried a few different methods and what works best for me is to just take a really good sharp straight blade for the whole thing. I leave the main rib bones on the fish, take the meat off the skin, find where the bones end on tail and cut it off, then just section the rest in half or thirds depending on the fish size. From there you can feel around and manipulate the loin pieces off and separate the meat that would have been over the bones.</p><p>New favorite knife is a Havalon Talon.</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>By the time I am done I end up with nice portioned pieces for fish sticks. Note I am not overly fast but have been happy with my results.</p></blockquote><p></p>
[QUOTE="luvcatchingbass, post: 319423, member: 1979"] I have tried a few different methods and what works best for me is to just take a really good sharp straight blade for the whole thing. I leave the main rib bones on the fish, take the meat off the skin, find where the bones end on tail and cut it off, then just section the rest in half or thirds depending on the fish size. From there you can feel around and manipulate the loin pieces off and separate the meat that would have been over the bones. New favorite knife is a Havalon Talon. [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] By the time I am done I end up with nice portioned pieces for fish sticks. Note I am not overly fast but have been happy with my results. [/QUOTE]
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