Homer Alaska Halibut Filleting "How You Do"

How to properly fillet/bleed halibut to get the most meat without the hack job. Keep a razor sharp knife, and try cut it with the least amount of draws from your knife. I can't stress enough folks on correctly bleeding your fish as soon as you bring in on the boat. This will keep your meat bloodfree and flavorful. Don't forget the best treat of all.
THE CHEEKS! If you like scallops then....you will love halibut cheeks. Now the big big fish over 80 lbs is a different story. Your knife need to be longer the bigger they are. Personally I like to catch them that big, but I release all my fish over 50lbs to get the best meat possible. Plus if you didn't know. The big fish taste like cardboard and have lots of parasitic worms all through the meat! Yucky! If you can get you hands on a hundred nice fresh salmon heads, cut their cheeks out and pan fry in olive oil or butter! Follow that up with a nice dry wine and some pesto bread. YUMMY! You will be amazed trust me. Good eats and tight lines all.

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