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PostPosted: Oct 31st, '08, 22:42 
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Thanks for the idea Ron. We already eat store bought tilapia and the whole family likes the fillets breaded or not. I think fillet is going to be the best option for now. If I cook them whole then I am going to have to pick through the meat for bones them after cooking..

Thanks for the input.

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PostPosted: Nov 1st, '08, 03:50 
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Did a search as I remember there was a video link to how to fillet fish
Thought this would be a good time for a reminder.
Posted by TwinT in Janets jungle

somebody posted a fish filleting link which i have bookmarked DanD. http://www.nesa.co.uk/Articles/how_to_fillet_fish.html . Hope this helps. linking advice provided by Greenhouse Fish!

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PostPosted: Nov 1st, '08, 06:07 
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neat link :wink:

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PostPosted: Nov 1st, '08, 12:52 
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It would have to be personal choice. Some types of cooking require a whole fish, others a fillet. Some don't like looking there meal in the eye after it has been cooked so they would be likely to go for a fillet. Others like myself think that the eye and espeacially the cheek are the best bits.

Also in terms of whole cooked fish you don't absolutely have to gut the fish espeacilly if you are perging. Same with yabbies, prawns and stuff. I heard a recipe on the radio the other day which was for whole battered deep fried chilli prawns. The chef said to eat everything, yum. My step mother (aged 33) cooks up prawn bodies (after we have eaten the tails) and then serves them to us as chips while we watch a movie. Very tasty. :)

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PostPosted: Nov 3rd, '08, 21:19 
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Yes thats a good video. I had a jumper last night so I am going to fillet the small fish to see how it goes :)

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PostPosted: Oct 22nd, '11, 03:47 
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Disclaimer, I haven't caught any of my own yet, even when buying I have the fishmonger clean and do any other prep... I will post pictures if possible when we harvest some of our channel cats!
That said, I would be filleting tilapia for eatin' ease, but definitely leaving catfish whole. Catfish are easier to navigate for bones than tilapia.
I am just having a hard time finding "clean for cooking whole" instructions for catfish. And I don't know why. At our local seafood restaurant our favorite catfish is whole, but split down the middle - then grilled with skin and tail and head ON fer sure.
Oh yum now I'm getting hungry.

Rick

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PostPosted: Oct 22nd, '11, 15:05 
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That should be fairly straight forward then I would think... Slice open the guts cavity and pull out all the guts, then cut fish in half down the middle. :)

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