j1musser Posted August 21, 2008 Share Posted August 21, 2008 (edited) South Haven 8/20PM -------------------------------------------------------------------------------- Went 3 for 4 with Fishwhisperer last night in the Nee Hi. Got a little wet on the way out due to "1' or less" waves(Maybe ' = meters?). Mix of copper, core, dipsy. Spoons and flies, no plug bite. Fished 100' to 145'. Didnt get any takers until 8:30 then they started firing. A double double. 3 kings-6#, 13#, 18#. Fun night as always! Randy demonstrated that deboning technique and got some tasty looking filets. __________________ Get busy livin or get busy dying "Nee- Hi" 2008 Totals: Kings-17 Cohos-13 Lakers-3 Steelies-0 Browns-0 Edited August 22, 2008 by GLF Fixed images Link to comment Share on other sites More sharing options...
hourlate Posted August 21, 2008 Share Posted August 21, 2008 any chance of getting an overview of that deboning technique? Link to comment Share on other sites More sharing options...
j1musser Posted August 21, 2008 Author Share Posted August 21, 2008 To quote Fishwhipserer and another guy:Take the fillet and cut it in half. That cut should be made where the first bone is at. Then make to two cut, in the boney fillet, on both sides of the bones. Basically you cut the bones out. You do lose some meat. It 's much easer to show someone than it is to type it out. If use the pulling them out with pliers method, it helps to put them in the freezer first. Just long enough to firm them up first.RandyMake a cut lengthwise on the fillet above the row of bones. It will be angled a littel toward the top of the fish, just feel the bones. This will leave you a "loin" piece seperate from teh main fillet. Then make the same cut below the bones. You will cut out about a 1/4-1/2 inch wide strip of bones that goes back about 2/3 the length of the fish. Much more enjoyable to habe boneless eating. Well worht the small amount of meat lost.btw You can leave the loin piece attached back near the tail where the bones end if you prefer. personally, I just take it right off.UP PowerLeft basically 3 pieces to each filet. Loin above pin bones, chunk below pin bones, tail section. Lose small portion of meat connected to pinbones if that makes sense. As Randy says easier to show that type. Link to comment Share on other sites More sharing options...
Fishwhisperer Posted August 21, 2008 Share Posted August 21, 2008 Surface temp was 73. Radio chatter had the temp break at 80 down. The warm water had the Kings fighting more like Lakers. Link to comment Share on other sites More sharing options...
Nailer Posted August 22, 2008 Share Posted August 22, 2008 Nice job guys on the big Kings! Link to comment Share on other sites More sharing options...
Priority1 Posted August 22, 2008 Share Posted August 22, 2008 WTG on the Kings. It sure has been a different year. Link to comment Share on other sites More sharing options...
GLF Posted August 22, 2008 Share Posted August 22, 2008 Nice job. I grabbed the photos from your post that were not showing up, added them to our gallery, and fixed them in your post. See this post on how to upload to our gallery, and how to post the images in a post. You can post the images from the gallery on any website. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now