|How To... Clean Fish with an Electric Fillet Knife When there is a pile of fish to clean, nothing cuts down the job like an electric fillet knife. Cleaning a fish with a motorized knife is as simple as one, two, three. First, cut through the shoulder of the fish to the backbone. Next, turn the knife and run it between the backbone and the meat. Leave a tag of skin connecting the fillet to the tail. Flip the fillet over and hold the fish by the head. Run the knife between the skin and the meat. Turn the fish over, and repeat the process on the other fillet. Cook Sea Bass I learned this recipe watching TV chef Emeril Lagasse. It is quick, easy, and tasty. Start with a hot frying pan (medium-high heat) with a couple of tablespoons of oil on the bottom. Dredge the boneless, skinless fish fillets in flour. Drop the fillets in the hot pan and sprinkle with salt and pepper. Add several Lagasse-sized dollops of real butter to the pan. After a couple minutes, flip the fillets. Cook a couple of minutes on this side until the fillets are firm and flakey - Bam!|
The basic sea bass rig starts with a length of 50-pound-test monofilament. Tie five, six-inch surgeon's loops in the line, each loop a little more than a foot apart. On the bottom loop, attach an eight-ounce sinker. Use a larger sinker in deeper water or when the current is ripping. To get the fish's attention, slip a red bead and a pink or yellow bucktail hair skirt or plastic squid on each of the middle loops in front of a 3/0 hook. Clip the top loop of the rig onto a 100-pound-test snap swivel tied to the line running from the rod.