am having trouble with cleaning bass' head area - hard to tell what to take out and what to leave since it is all the same color - how do you discern what stays and what goes
Return to Beginners Category Menu
Have you cut the ball joint out from behind the nostrals? Removed the meat from the esophagas? Even the bones along the roof of the mouth, and the beam type of bone down the center of the head!, I even remove most of the cartlidge along the underside of the top of the head.
I know many people leave a bunch of this stuff it, I just feel it should be removed. Even to the point o of trimming the bones from the back of the hard gill plate, when done correctly you can remove most of the cheek meat from the back side. There is a lot you can remove. One reason I prefer Denatured alcohol for the overnite soak and preservitive is it will change the color of any meat you leave in the fish, this of course shows you what leftovers to remove.
Up under the tonuge you should be cutting out the chevron of bone plates that support the tongue and gills, remove the aorta.
When I am done skinning a fish all thats left is the skin, truly the skin.
In a since keep cutting until all you have left is just the skin.
Have you cut the ball joint out from behind the nostrals? Removed the meat from the esophagas? Even the bones along the roof of the mouth, and the beam type of bone down the center of the head!, I even remove most of the cartlidge along the underside of the top of the head.
I know many people leave a bunch of this stuff it, I just feel it should be removed. Even to the point o of trimming the bones from the back of the hard gill plate, when done correctly you can remove most of the cheek meat from the back side. There is a lot you can remove. One reason I prefer Denatured alcohol for the overnite soak and preservitive is it will change the color of any meat you leave in the fish, this of course shows you what leftovers to remove.
Up under the tonuge you should be cutting out the chevron of bone plates that support the tongue and gills, remove the aorta.
When I am done skinning a fish all thats left is the skin, truly the skin.
In a since keep cutting until all you have left is just the skin.
It takes me about 1 hour to remove everything, maybe a bit shorter. When I first stated skining fish this way it took a couple hours, not many are done in 30 minute, but the next day I have a little extra clean up I do on the skin.