Fishing Halibut Indoors!

gstours · January 28, 2018, 07:50:39 PM

As winter is keeping some of us indoors more than usual there,s no reason not to relive an event or do some more planning.
Below is a video of my buddy Bill, it,s nothing fancy, just good eating.

Benni3 · January 29, 2018, 02:00:19 AM

Great job,,,big fish!!!!

David Hall · January 29, 2018, 04:39:56 AM

Truly I could watch this over and over all day.

gstours · January 29, 2018, 04:56:11 AM

Thanks for the positive. I could boor you with enough butt try to hold back. 🚣‍♀️📺

David Hall · January 29, 2018, 05:10:58 AM

On a fish the size of that last pic. How much meat do you get off a fish? Have you figured out a percentage of body weight versus meat weight?
Just wondering.

Steve-O · January 29, 2018, 02:54:43 PM

Quote from: David Hall on January 29, 2018, 05:10:58 AM
On a fish the size of that last pic. How much meat do you get off a fish? Have you figured out a percentage of body weight versus meat weight?
Just wondering.

50 % or better if you know what you're doing. Always cut the cheeks out, too. On salmon, those in the know save the collars. Yum!

If you're just going for the fillets, you get them and the cheeks and you're done. If you have a big smoker or wanting to maximize your catch, then the head and carcass get processed/cooked, too.

Not many do that. Then only the guts are tossed. YMMV.

gstours · January 31, 2018, 05:46:32 PM

Thanks for the question about meat / carcass relationship. Yes Steevo was right, About half. There is a lot of head and tail and guts it seems. It is great crab, shrimp bait. Fertilizer too if buried so the bears don't dig it up. We return the trimmings to the sea so the underwater life has a feast as well. Mmmm im having teriyaki halibut tonite on the grill. Marinating right now.

Heres the fastest way to process the fish. Just cut it free. Then your done.....

gstours · January 31, 2018, 06:36:16 PM

This is a simple size weight relationship chart on every se Alaska tide 📖 book. These are just general guidelines taken on thousands of fish samples. 🧜‍♂️🧜‍♂️🚣‍♀️🧜‍♂️🧜‍♂️

David Hall · February 01, 2018, 05:53:35 AM

Thanks for that I was curious about the halibut specifically. Looks like that chart must be gutted and gilled not meat weight, but 50% is a fantastic ratio. Our local blacktail deer when fully mature a buck might weigh in at 175-200lbs and you get about 50-60lbs of meat. Plus the heart and liver. We don't use much fish stock in my house, wife does not like it so heads and carcass get used for crab bait or returned to the sea. I do keep the collars for smoking or bbq and I scrape the meat off the carcass with a spoon and we enjoy it fresh.