What's the best method for removing fish slime?

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mgdguy

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You've got your steelhead or salmon, you fillet it and leave the skin on. What method do you use that gets all that slime off? :think:
 
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Thuggin4Life

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I never worry about it since I fillet it off or if I don't I toss them right into a brine after a quick rinse. Before I discovered how to skin trout I would take a butter knife at a 90* angle to the skin and rub the slime/scales off working from tail to head(against the grane of the scales). I don't see why this wouldn't work on larger fish. Followed by a rinse.
 
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FishSchooler

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You've got your steelhead or salmon, you fillet it and leave the skin on. What method do you use that gets all that slime off? :think:

The only way I can think of would to be to dry it entirely, which would make it disgusting.
Otherwise, I think it's impossible... unless you have an infinite amount of paper towels because they just get slimier and slimier.
 
Troutski

Troutski

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Warm water...

Warm water...

I would use warm water and do it before you cut into the fish. Clean, clean and then clean some more, try a cotton towel; once it gets nasty simply rinse it off... use it again...then cut. You won't believe the taste of the fish ... the protective "slime" is there for a reason. Not for the taste...

Chuck
 
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mgdguy

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I would use warm water and do it before you cut into the fish. Clean, clean and then clean some more, try a cotton towel; once it gets nasty simply rinse it off... use it again...then cut. You won't believe the taste of the fish ... the protective "slime" is there for a reason. Not for the taste...

Chuck

Thanks Troutski, I'll try this method next time.

hopefully after this weekend ;)
 
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Hawk

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Have You Kissed a Bass Today???
My beloved Barb (especially) & i filleted many catfish & Striped Bass, trout, crappie,etc. We took off the skin & didn't have any slime problem. Deepfried the fillet chunks in batter. Used a sharp, flexble, thin bladed fillet knife between meat & skin. Barb could fillet like a PRO.

Bluegill, perch we would just scrap the scales off, gut, clean the insides, cut off heads, washed them...Fry em up.

:D:D:D
 
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Thuggin4Life

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Yeah I rinse with cold water. warm water IMO makes the meat get mushy easier. The butterknife would work on steelhead that are still whole. scraping the slime and scales off and the water helps wash it off and down the drain. work from the tail up. And like chuck said it makes all the difference in taste that why I always did this for trout. And a steelhead is just a big trout. Try it the butter knife does all the work.
 
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trollin4trout

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Can't answer the slime question- but a buddy showed me how to remove scales with ease if you want to.

Use the pressure nozzle on your hose and simply lay the fish on the grass and spray "against the grain"- from tail forward- the scales just fly right off!
 
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tibbar

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You've got your steelhead or salmon, you fillet it and leave the skin on. What method do you use that gets all that slime off? :think:

The best i tried was ash rub before filleting or slicing, just wash the ashes off thoroughly after before filleting/slicing . it will remove the slime in a jippy, try it. sand rub too is effective and lastly coarse salt.
 
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