Dressing Swords

lopezmj10 · 01-16-2007, 07:09 PM

Once I have caught a Sword & decide to keep it how do I clean fish for dinner table?

billspilingup · 01-16-2007, 08:09 PM

Gaff in the head, get control of the bill and lift over the side. Yeah, sword's in the boat! Now kill it quickly (billy club or hammer, I prefer a claw hammer (the claw particularly) right into the skull between the eyes) so it cannot dance around and bruise meat and make a bigger mess. Gut it and pack it well in lots of ice. Back at the dock, make sure you have large area to work in, lots of bags for steaks (vacuum sealers are great), and a good sharp knife. Fillet as per usual. Cut the huge slab of delicious meat into appropriately thick steaks and trim off the skin and bloodline. Bag and enjoy. Not hard, just a lot of work with a big fish.

And whatever you do, try not to drag your steaks around in the blood, intestinal juices, and slime. And no fresh water on fish. And COLD meat cuts a lot easier.

FishingPodcast · 02-16-2007, 06:30 PM

You quoted "no fresh water on fish" what is the reason? I do agree all fish are easier to fillet when cold.

Mark

billspilingup · 02-16-2007, 09:09 PM

It seems to me that fresh water on the meat makes the meat mushy and it's something that's always been preached to me by older men that have caught a lot more fish than I have. That said, I do keep a fresh water hose (certainly not going to use seawater sitting at the dock) available to FREQUENTLY clean my cutting area, knives, hands, etc. I also am careful not to puncture internal organs when I gut/fillet a fish to keep those fluids away from the meat. It annoys me to no end when I see someone cutting away and dredging the meat in blood and stomach acids.

Ivan11 · 02-17-2007, 07:53 AM

if u wanna rinse off ur fish use a bucket full of saltwater and just dip them quickly.

Capt. Art · 02-17-2007, 08:41 AM

If you plan to sell your fish to a Japanese buyer, using fresh water will cost you at least 45% and may make your fish unsalable as well.

B767 · 02-17-2007, 12:35 PM

Would it be better to gut at sea with saltwater, put it in cooler and then when you get home finish the carving/dressing/packing process? Your opinion pls.

Capt. Art · 02-18-2007, 08:41 AM

That is absolutely the best way to do it. I always treat my fish as FOOD once they hit the deck. Unless I am in a tournament or have a world record, there is no reason not to at least gut the fish before it goes into the fish box.
This preserves the maximum flavor and quallity of the meat.

I have always made a brine solution in my fish box by adding non iodized salt to the ice along with some salt water. This brine bath cools the fish faster and more evenly.

Also, all of the mess from gutting and heading the sword (tuna, etc) can be washed off the boat and back at the dock, all you need to do is steak and package it.

A side benefit to heading and gutting, you can put larger fish in your fish box; just be sure to have enough ice on board to keep the meat cold. One pound of ice per pound of fish is about right.

While its fun to slap a full fish on the dock for your neighbors amazement, after the first few, it is much more enjoyable to eat a properly cared for fish dinner.

Catch em up,

Capt. Art

P33JP3 · 02-19-2007, 05:36 PM

Quote:

Originally Posted by Capt. Art

... there is no reason not to at least gut the fish before it goes into the fish box.

Capt. Art, isn't it true that the sword 'must remain in whole condition until landed ashore (heads and tail intact)' as stated in the Florida Basic Recreational Saltwater Fishing Regulations? maybe gutting is allowed, I don't know.

billspilingup · 02-19-2007, 06:37 PM

Gutting's allowed. Leave the heads and tails on.

Capt. Art · 02-20-2007, 11:22 AM

Sorry. I wasn't clear. Only gutting is allowed for swordfish at sea.

Gutting is essential to preserve the quality of the meat, and you must remove the blood line along the spine quickly or it will turn the meat green and ruin the quality.

Also be certain to fill the body cavity with ice just as you would do with a tuna to cool the meat from both sides.

01-16-2007, 07:09 PM	#1 (permalink)
lopezmj10 Lines In Join Date: Jan 2007 Location: Key Largo, Fl Boat: Avanti 33 Best Catch: Oriental WIFE Occupation: Pharmaceutical sales Posts: 78	Dressing Swords Once I have caught a Sword & decide to keep it how do I clean fish for dinner table?

02-16-2007, 06:30 PM	#3 (permalink)
FishingPodcast Grunt Join Date: Feb 2007 Location: Florida Boat: 16 ft Kayak, 22ft HydroSport Best Catch: Sailfish, Wahoo - 30lbs, Northern Pike - 25lbs Occupation: website distruction Posts: 1	You quoted "no fresh water on fish" what is the reason? I do agree all fish are easier to fillet when cold. Mark __________________ Elements of Fishing a fishing video podcast

02-17-2007, 07:53 AM	#5 (permalink)
Ivan11 Hooked Up Join Date: Jan 2007 Location: miami fl Boat: dusky 21 =( Best Catch: #130lb sword (est), 80lb sailfish Occupation: firefighter/paramedic Posts: 343	if u wanna rinse off ur fish use a bucket full of saltwater and just dip them quickly. __________________ ive been consumed by the darkside! http://profile.myspace.com/index.cfm...endid=88522296 for more pics =)

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
swords	highwater	Swordfishing	1	09-22-2006 09:20 AM
Swords On!	Captain Dean Panos	Florida Fishing Reports	0	08-05-2006 12:22 PM
MY FIRST SWORDS	CHRIS	Swordfish Reports	16	02-10-2005 05:53 PM
Swords, Sails, Wahoo and did I say Swords	hannaman	Florida Fishing Reports	0	01-27-2005 12:42 PM
Really big swords...	edpb	Swordfishing	11	08-16-2004 09:42 PM

01-16-2007, 08:09 PM	#2 (permalink)
billspilingup Hooked Up Join Date: Oct 2006 Location: Lighthouse Point Boat: 31' Ocean Master Best Catch: 300lb & 200lb back to back daytimers Posts: 499	Gaff in the head, get control of the bill and lift over the side. Yeah, sword's in the boat! Now kill it quickly (billy club or hammer, I prefer a claw hammer (the claw particularly) right into the skull between the eyes) so it cannot dance around and bruise meat and make a bigger mess. Gut it and pack it well in lots of ice. Back at the dock, make sure you have large area to work in, lots of bags for steaks (vacuum sealers are great), and a good sharp knife. Fillet as per usual. Cut the huge slab of delicious meat into appropriately thick steaks and trim off the skin and bloodline. Bag and enjoy. Not hard, just a lot of work with a big fish. And whatever you do, try not to drag your steaks around in the blood, intestinal juices, and slime. And no fresh water on fish. And COLD meat cuts a lot easier.

02-16-2007, 09:09 PM	#4 (permalink)
billspilingup Hooked Up Join Date: Oct 2006 Location: Lighthouse Point Boat: 31' Ocean Master Best Catch: 300lb & 200lb back to back daytimers Posts: 499	It seems to me that fresh water on the meat makes the meat mushy and it's something that's always been preached to me by older men that have caught a lot more fish than I have. That said, I do keep a fresh water hose (certainly not going to use seawater sitting at the dock) available to FREQUENTLY clean my cutting area, knives, hands, etc. I also am careful not to puncture internal organs when I gut/fillet a fish to keep those fluids away from the meat. It annoys me to no end when I see someone cutting away and dredging the meat in blood and stomach acids.

02-17-2007, 08:41 AM	#6 (permalink)
Capt. Art Hooked Up Join Date: Sep 2006 Location: Key West Boat: 90' Trawler Occupation: Big Game Fishing Posts: 116	If you plan to sell your fish to a Japanese buyer, using fresh water will cost you at least 45% and may make your fish unsalable as well.

02-17-2007, 12:35 PM	#7 (permalink)
B767 Hooked Up Join Date: Apr 2006 Location: Miami Boat: VSC, Old Hatt Occupation: Bus Driver Posts: 455	Would it be better to gut at sea with saltwater, put it in cooler and then when you get home finish the carving/dressing/packing process? Your opinion pls.

02-18-2007, 08:41 AM	#8 (permalink)
Capt. Art Hooked Up Join Date: Sep 2006 Location: Key West Boat: 90' Trawler Occupation: Big Game Fishing Posts: 116	That is absolutely the best way to do it. I always treat my fish as FOOD once they hit the deck. Unless I am in a tournament or have a world record, there is no reason not to at least gut the fish before it goes into the fish box. This preserves the maximum flavor and quallity of the meat. I have always made a brine solution in my fish box by adding non iodized salt to the ice along with some salt water. This brine bath cools the fish faster and more evenly. Also, all of the mess from gutting and heading the sword (tuna, etc) can be washed off the boat and back at the dock, all you need to do is steak and package it. A side benefit to heading and gutting, you can put larger fish in your fish box; just be sure to have enough ice on board to keep the meat cold. One pound of ice per pound of fish is about right. While its fun to slap a full fish on the dock for your neighbors amazement, after the first few, it is much more enjoyable to eat a properly cared for fish dinner. Catch em up, Capt. Art

02-19-2007, 06:37 PM	#10 (permalink)
billspilingup Hooked Up Join Date: Oct 2006 Location: Lighthouse Point Boat: 31' Ocean Master Best Catch: 300lb & 200lb back to back daytimers Posts: 499	Gutting's allowed. Leave the heads and tails on.

02-20-2007, 11:22 AM	#11 (permalink)
Capt. Art Hooked Up Join Date: Sep 2006 Location: Key West Boat: 90' Trawler Occupation: Big Game Fishing Posts: 116	Sorry. I wasn't clear. Only gutting is allowed for swordfish at sea. Gutting is essential to preserve the quality of the meat, and you must remove the blood line along the spine quickly or it will turn the meat green and ruin the quality. Also be certain to fill the body cavity with ice just as you would do with a tuna to cool the meat from both sides.

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)