The Hull Truth - Boating and Fishing Forum

Go Back   >
Search


Reply
 
Thread Tools Search this Thread
Old 01-10-2017, 12:52 PM   #1
Admirals Club
Thread Starter
 
Join Date: Jun 2012
Location: Sanford, Fl
Posts: 2,105
Default Wahoo- filleting

Which method do you guys prefer when filleting wahoo? Some fishing buddy's almost lost their damn minds when I questioned their style.

Quartering the fish or Steak w/ bone in

I like the bone in steak, as the bone helps to retain moisture in my view. Also I feel there is less meat loss..
J Lightning is online now   Reply With Quote
Old 01-10-2017, 01:14 PM   #2
Senior MemberCaptains Club Member
 
Join Date: Sep 2005
Location: orlando madbeach, fl
Posts: 7,493
Default

I am not a big fan of the skin on the wahoo when cooking, adds a fishy taste to the meat so I prefer to fillet.

I marinate the fillets in a mixture of Teriyaki sauce, orange juice and fresh grated ginger root. Put them on the Green Egg and Ummm nothing better!
signmansez is offline   Reply With Quote
Old 01-10-2017, 01:15 PM   #3
Senior Member
 
Join Date: Jan 2004
Location: Chesapeake, Va
Posts: 1,617
Default

I fillet the whole side off, then cut into 8" sections. Freeze

When it's time to cook, the 8" section is cut in half and the halves are butterflied or removed from the skin altogether.
capt.holiday is online now   Reply With Quote
Old 01-10-2017, 01:20 PM   #4
Senior Member
 
Join Date: Jun 2011
Posts: 385
Default

Fillet a whole side off. Cut into 2-4" lengths. On each piece skin from centerline going out, yields two perfect pieces of meat only. No skin or bone for my.
mikey111k is offline   Reply With Quote
Old 01-10-2017, 01:26 PM   #5
Senior Member
 
Join Date: Dec 2011
Location: Beaufort, NC
Posts: 717
Default

Steaks for me. And I NEVER see any need to marinade wahoo
sealion2288 is offline   Reply With Quote
Old 01-10-2017, 01:28 PM   #6
Senior MemberCaptains Club Member
 
Join Date: Apr 2003
Location: Florida
Posts: 971
Default

Quote:
Originally Posted by mikey111k View Post
Fillet a whole side off. Cut into 2-4" lengths. On each piece skin from centerline going out, yields two perfect pieces of meat only. No skin or bone for my.
x2
Extractor is offline   Reply With Quote
Old 01-10-2017, 01:35 PM   #7
Admirals Club
 
Join Date: Dec 2011
Location: Beach Haven/ Islamorada
Posts: 1,465
Default

Quote:
Originally Posted by sealion2288 View Post
Steaks for me. And I NEVER see any need to marinade wahoo

If you can cook a fish bone in..always do so...the flavor difference is real, for the better.

Also never use lemon juice..only use lemon zest, mild olive oil not butter, salt, pepper...that's it. cook to about 110 degrees internal temperature...if on a really hot grill 105 degrees..carryover is more on a really hot grill. Skinny fish carries over more also.

when ever cooking..experiment...take some off at 105, then 110, then 115, then 120 ect..let rest and see where you like it...make a note for each fish. Sword fish in the same as wahoo. Salmon 125 degrees. Tuna..please don't cook it...sear at best.
FishHarder is offline   Reply With Quote
Old 01-10-2017, 01:51 PM   #8
Senior Member
 
Join Date: Mar 2009
Posts: 722
Default

I agree with the bone in. Only one I ever cut was at a cleaning station when I was helping the guy who was buried. Angler said cut it like a loaf of bread just thicker slices.

He gave me two or three and I have been a fan ever since.

We grilled like it was a beef steak, only seasoning was salt and pepper. It was all we could afford.
muskrattown is offline   Reply With Quote
Old 01-10-2017, 02:19 PM   #9
Admirals Club
Thread Starter
 
Join Date: Jun 2012
Location: Sanford, Fl
Posts: 2,105
Default

When we cut them into steaks they would be about an 1" to 2" depending on the spine knuckles.

In addition I've watched a cooking show were they actually discussed leaving skin on the meat because there is actually a thin piece of fat between the skin and meat that helps to flavor the meat. I think when people discuss fishy flavor is more to due with the blood lines.
J Lightning is online now   Reply With Quote
Old 01-10-2017, 03:16 PM   #10
Admirals Club
 
Join Date: Sep 2008
Location: Barbados or Miami.
Posts: 606
Default

Neither my friends, family nor myself like the strong fishy flavor imparted by wahoo (or any other fish) bones or lateral line meat.

As a result, I fillet the meat from the backbone, lay it skin side down, cut it into large chunks across the lateral line, run the knife down the middle of the fillet and out to the top and bottom of the fillet JUST under the skin.

Done right, this removes bones, all red lateral line meat and the connective tissue between the meat and skin, leaving a perfectly white fillet that can then be cut to desired size and / or thickness.

Ive been told tha this is sometimes know as the "Bahamian Steak" method.
Flying Bajan is offline   Reply With Quote
Old 01-10-2017, 03:55 PM   #11
Senior MemberCaptains Club Member
 
Join Date: Mar 2004
Location: Beaufort North Carolina
Posts: 2,763
Default

Quote:
Originally Posted by Flying Bajan View Post
Neither my friends, family nor myself like the strong fishy flavor imparted by wahoo (or any other fish) bones or lateral line meat.

As a result, I fillet the meat from the backbone, lay it skin side down, cut it into large chunks across the lateral line, run the knife down the middle of the fillet and out to the top and bottom of the fillet JUST under the skin.

Done right, this removes bones, all red lateral line meat and the connective tissue between the meat and skin, leaving a perfectly white fillet that can then be cut to desired size and / or thickness.

Ive been told tha this is sometimes know as the "Bahamian Steak" method.
exactly, ...block the fillets about the length of your knife, turn the lateral line running away from you, cut down the edge of the red meat almost to the skin and then turn outward leaving the red on the skin, do the other side.
Ken T is offline   Reply With Quote
Old 01-10-2017, 04:32 PM   #12
Admirals Club
THT sponsor
 
Join Date: Mar 2014
Posts: 1,552
Default

no bones so it can be gobbled faster
PINER_WAHOO is offline   Reply With Quote
Old 01-10-2017, 04:42 PM   #13
Admirals Club
 
Join Date: Aug 2011
Location: Carolina Beach/Charlotte
Posts: 1,049
Default

Quote:
Originally Posted by Flying Bajan View Post
Neither my friends, family nor myself like the strong fishy flavor imparted by wahoo (or any other fish) bones or lateral line meat.

As a result, I fillet the meat from the backbone, lay it skin side down, cut it into large chunks across the lateral line, run the knife down the middle of the fillet and out to the top and bottom of the fillet JUST under the skin.

Done right, this removes bones, all red lateral line meat and the connective tissue between the meat and skin, leaving a perfectly white fillet that can then be cut to desired size and / or thickness.

Ive been told tha this is sometimes know as the "Bahamian Steak" method.
Quote:
Originally Posted by Ken T View Post
exactly, ...block the fillets about the length of your knife, turn the lateral line running away from you, cut down the edge of the red meat almost to the skin and then turn outward leaving the red on the skin, do the other side.

steve a59 is online now   Reply With Quote
Old 01-10-2017, 05:04 PM   #14
Senior Member
 
Join Date: Jan 2009
Location: Dania, Florida
Posts: 343
Default

Quote:
Originally Posted by mikey111k View Post
Fillet a whole side off. Cut into 2-4" lengths. On each piece skin from centerline going out, yields two perfect pieces of meat only. No skin or bone for my.


X4. I say times for because that's how myself and three buddies do it.
reellucky954 is offline   Reply With Quote
Old 01-10-2017, 06:58 PM   #15
Senior Member
 
Join Date: Oct 2011
Posts: 179
Default

Bones suck. Sashimi wahoo is the bomb. Seared is great too with basically raw center. Yum. It's my absolute favorite fish to eat.
DestinBillMe is offline   Reply With Quote
Old 01-10-2017, 07:37 PM   #16
Admirals Club
 
Join Date: Jun 2010
Location: Brooklyn, NY (Bay Ridge)
Posts: 14,160
Default

Steak them.

Just had these.

Some of the best fishing/eating out there.
Attached Images
 
Esuomm1 is offline   Reply With Quote
Old 01-10-2017, 08:51 PM   #17
Admirals Club
 
Join Date: Dec 2011
Location: Beach Haven/ Islamorada
Posts: 1,465
Default

Quote:
Originally Posted by Flying Bajan View Post
Neither my friends, family nor myself like the strong fishy flavor imparted by wahoo (or any other fish) bones or lateral line meat.

As a result, I fillet the meat from the backbone, lay it skin side down, cut it into large chunks across the lateral line, run the knife down the middle of the fillet and out to the top and bottom of the fillet JUST under the skin.

Done right, this removes bones, all red lateral line meat and the connective tissue between the meat and skin, leaving a perfectly white fillet that can then be cut to desired size and / or thickness.

Ive been told tha this is sometimes know as the "Bahamian Steak" method.

Believe it or not..the blood line does not taste bad if the fish was properly bled and chilled immediately..at least for tuna, swordfish and wahoo. Cook it the same day you catch it..and eat that red stuff all you want. Don't believe me..try it.

never never never over cook fish..in fact for most fish..the less you cook it..then better...especially fish with a lot of fat

better yet, release your fish and just eat tofu :D
FishHarder is offline   Reply With Quote
Old 01-11-2017, 01:58 PM   #18
Member
 
Join Date: Mar 2015
Location: Tampa Bay, FL
Posts: 82
Default

Quote:
Originally Posted by mikey111k View Post
Fillet a whole side off. Cut into 2-4" lengths. On each piece skin from centerline going out, yields two perfect pieces of meat only. No skin or bone for my.
^^ yep
Cole Henry is offline   Reply With Quote
Old 01-11-2017, 02:38 PM   #19
Admirals Club
Thread Starter
 
Join Date: Jun 2012
Location: Sanford, Fl
Posts: 2,105
Default

That pic says it all.
J Lightning is online now   Reply With Quote
Old 01-11-2017, 04:07 PM   #20
Admirals Club
 
Join Date: Aug 2013
Location: Richmond, TX.
Posts: 411
Default

I fillet it, cut out the middle, then quarter it. Then I skin each piece as it lays nice and flat at this point. I bake it, fry it, smoke it, but I think it taste best in the raw. It's the best sushi I ever had....
popeyeiii is offline   Reply With Quote
Reply


Thread Tools Search this Thread
Search this Thread:

Advanced Search

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are On
Refbacks are Off

Forum Jump


All times are GMT -7. The time now is 04:13 AM.


©2009 TheHullTruth.com

Powered by vBulletin® Version 3.9.3.0
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.