i use my 13" non-flexible heavy knife that i used to use for yellowfin. poke a hole in the skin near on the back where you want to end your cut, then turn your knife blade up. with the blade up make the cut to the belly. this way you are cutting from the soft side of the skin. then fillet from the cut you made back. i find that i am more cutting the skin from the inside, which keeps the knife sharper. and using a super heavy big knife i can power through the skin better.
take a utility knife with a roofing hook blade, cut skin, then use fillet knife to cut meat saves edge on fillet knife, works well on tuna and phins as well
Come by the store and I’ll teach anybody to fillet your trigger and 30 seconds nothing hard about it at all
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PROUD YANKEE
Oyster Baron
NMFS = No More Fishing Season
“Back home we got a taxidermy man. He gonna have a heart attack when he see what I brung him”
Triggers are easy - and should never dull your knives. Slip the knife in right next to the dorsal. There’s a place there where your knife will slip right in. Then work down the fillet to the tail and then as far toward the head as you can- and release the upper fillet. Then cut the fillet from the end of the top cut - to the vent. Cutting skin only from the INSIDE! Then release the bottom fillet and skin. Sells is right - about 30 seconds or less. With practice you can follow the rib bones and never open the gut cavity. Also , if your not going to clean them - or any fish the day you catch it - at least gut it. The digestive enzymes will start ruining the meat .
Ah hah. I’ll try that next time. I’m a creature of habit so I’ll have to make myself try it. Honestly though I sharpened my knife before I cleaned em, 40 fish later it was still cutting great. I appreciate the info for sure
“mr keys”