"Wayne B" wrote in message
...

On Sat, 25 May 2013 21:37:44 -0400, JustWaitAFrekinMinute
wrote:

Wow, that looks yummy. I don't know anything about those things, how
many rows of ribs do they have? Easy to clean?

===

I am not an expert on cleaning fish, just two basic techniques in my
repertoi Filleting and Steaking, both fairly easy.

To steak a fish out I just cut off the head, make a slit down the
belly, and clean out the guts. Then you just start cutting off the
steaks. It takes a *very* sharp knife to make clean cuts. I use one
of those sharpeners with the V-shaped carbide rods in a plastic
holder. The tackle stores usually have them with the fillet knives.

---------------------------------------------

I am sure you know this, but if you catch a tuna but are not going to
immediately prepare it by filleting/steaking, you should gut it,
bleed it and wash it out. Same with cod, if I remember correctly.
Put it on ice and you can then do the filleting later. I was told
this back when I had the Egg Harbor and we used to go cod and tuna
fishing. If we caught one, it was gutted and bled immediately,
washed out and put on ice in the fish well until we got back to port
where the filleting took place. Something about leaving it unbled
and not gutted very quickly developing toxins in the meat.