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. ;)
https://youtu.be/2bA0KIfafho
Great job,,,big fish!!!!
Truly I could watch this over and over all day.
Thanks for the positive. I could boor you with enough butt try to hold back. 🚣♀️📺
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.
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.
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..... ::)
(http://i1344.photobucket.com/albums/p660/gst6814/Beeves%20Gutbuster%20makes%20a%20red%20face%20Halibut._Moment8_zpsa1j1jntg.jpg) (http://s1344.photobucket.com/user/gst6814/media/Beeves%20Gutbuster%20makes%20a%20red%20face%20Halibut._Moment8_zpsa1j1jntg.jpg.html)
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. 🧜♂️🧜♂️🚣♀️🧜♂️🧜♂️
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.