Filleting whiting

[MudRiverDan]

Bought some whole from the fish markets which I have never done before.

I'm accustomed to eating/frying them whole, but this time decided to fillet them up, had about 5-6
around 35cm good size whiting.

But when I tried to fillet them the bones where so hard I had an effort doing it properly, spliced the first fish clean in half and the rest was ok but took a knife cut to the hand in process..

Wow have these fish got hard bones or what?
I have filleted a lot of fish but just wondering is there a knack to the whiting?

Dan

[Horse]

Dan
Are you sure they sold you Whiting and not Bonefish

I can hardly feel the bones in even large Whiting. My light filleter goes straight through them. They are the easiest fish to fillet that I have come across

[Funchy]

Check out YouTube mate. Plenty of info on there

[MudRiverDan]

Dan
Are you sure they sold you Whiting and not Bonefish

I can hardly feel the bones in even large Whiting. My light filleter goes straight through them. They are the easiest fish to fillet that I have come across

I just looked at the frames to ID them and they all have the tail cut/trimmed and the dorsal removed, and this was uncleaned.

They have quite largish heads like whopper whiting.

hmmm, not too sure , but I can tell you now I have filleted much larger fish with no probs.

Strange the dorsal and tail is trimmed, they look like whiting to me, but then again I dont buy a lot of whiting whole (or catch a lot around Brisbane landbased)

Thanks Ill let you know how they taste..but still look like whiting to me nothing strange about the scales , no markings.. oh well.

Dan

[MudRiverDan]

Check out YouTube mate. Plenty of info on there

Yeah thanks I will check it out.

Mind you I used a kitchen knife, but a good one (just sharpened), should have done the job.

Dan