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So have been practicing filleting steelhead. Some sources say cut thru rib bones at
top of spine, then slice rib bones off . Others say slice down on outside of ribs. Have done it both ways, on 4.5 lb carcasses. Given my rudimentary skills, I prefer slicing down outside of ribs.
What does someone who knows what they are doing have to say?
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yakima I am by no means a fishmonger, but I have been taught to scale, trim fins, cut off head and tail, slice following the ribs. Just like doing a chicken breast from the breast bone down. Check for pin bones.
cryovac two filets together, pack in dry ice and send what you can spare to SheilaAnn 🤣🤣🤤🤤🤤
SheilaAnn, I think that Fred Meyer/Kroger gets farm raised steelhead from Pacific Seafood. PS has a farm on the Colombia River near Nespelem, WA.
Kroger may have some stores in the LA area, which may be able to help you. The fish counter manager here said their supply comes from a warehouse in Oregon. I do not know if that is a grocer or fish wholesaler warehouse. Pacific Seafood is based in Oregon.
So have been practicing filleting steelhead. Some sources say cut thru rib bones at
top of spine, then slice rib bones off . Others say slice down on outside of ribs. Have done it both ways, on 4.5 lb carcasses. Given my rudimentary skills, I prefer slicing down outside of ribs.
What does someone who knows what they are doing have to say?
This is how I do it. You're going to be cutting those rib bones out at some point regardless, so why not just do it the easier way, with the ribcage intact.
I have caught a lot of steelhead over the years and have done it both ways. When using my electric knife I go right through the rib bones and cut them out later. When using a hand filet I trim it off the rib bones. I do pull the pin bones out with pliers for my wife and guests so it is completely boneless. Funny, looking at this post as my brother and I were just talking we want to get out on the stream again but have to wait for the ice to break and snow to melt a bit. Warmer and rain coming Wed here so it will be starting. I also skin them and get the dark fat off the meat. They won't taste strong then.
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John "JR"
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It is actually really cool. They are born in the rivers just like regular steelhead. Then they will spend a few years in the lake and return. So I guess, they are not technically "Steelhead' since they do not go to an ocean. The real name is "Lake-Run Rainbows" However, one could say that Lake Superior is their ocean. I believe they return to the rivers after 2 years or so.
So as we were discussing earlier when you filet some fish remember to get the dark meat off that is next to the skin. That is fat and where all of the strong taste may come from. I caught this 28 inch steelhead here a couple hours ago and this is the end result cleaned. Many people come over when I grill Salmon and Trout and say they cannot believe how good they taste as they didn't like them before. Its all about the prep.
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