How to Split/Gut a Galjoen.

[Simen]

My way of splitting a Galjoen and getting it ready fora braai.

You will need a cutting board scissors and a knife. I prefer a knife with a rounded point as its easier to control when cutting

Galjoen defrosted or fresh from the sea.

You are going to start cutting from the tail towards the head, all along the dorsal fin (on one side only).

Insert the knife and start cutting. make sure the blade is running on the bone (spine) of the fish. Do not cut all the way through to the belly skin.

Continue with the cut all the way to the head and also through the head.

It should now look like this. Cut from the tail to the mouth.

Use the scissors to cut the ribs if they are to tough to cut with the knife.

Galjoen split into 2 but still one piece on the belly side. remove the insides (guts) and wash clean.

Not cut through the belly. Now ready for spice and braai.

Fire it up

And away you go

 

[vismal]

Yislaik maar nog lek ek my lippe. dit lyk somer lekker net so net met sout en pepper. te veel spesirye dan oordoen n ou dit.

 

[RINEX]

vismal wrote:

Yislaik maar nog lek ek my lippe. dit lyk somer lekker net so net met sout en pepper. te veel spesirye dan oordoen n ou dit.

MMMMMMmmmmmm...daar is nie 'n beter vis om te braai nie..ek stem, sout en peper doen die ding

 

[Craig Van der Poll]

That is just so wrong....how can you do that to me Simen!!!! My mouth is watering now!!!!

 

[Koper]

Craig Van der Poll wrote:

That is just so wrong....how can you do that to me Simen!!!! My mouth is watering now!!!!

Ja - jy wil mos haaie vang, kyk wat mis jy!



Moet sê, my mond water ook nou.

 

[Craig Van der Poll]

Been catching Gallies a lot longer than sharks.... This ones from Macassar earlier this year.

 

[Simen]

Craig Van der Poll wrote:

That is just so wrong....how can you do that to me Simen!!!! My mouth is watering now!!!!

Sorry Craig, but you are welcome to come over next weekend for a Galjoen Braai

 

[Craig Van der Poll]

Simen wrote:

Craig Van der Poll wrote:

That is just so wrong....how can you do that to me Simen!!!! My mouth is watering now!!!!

Sorry Craig, but you are welcome to come over next weekend for a Galjoen Braai

Thanks Simen! Much appreciated! Think it will be cheaper to catch my own down here though! HAHAHAHA....will take you up on the offer when I am your side of the world though!!

 

[Koper]

Craig Van der Poll wrote:

Been catching Gallies a lot longer than sharks.... This ones from Macassar earlier this year.

Ek glo jou, kon net nie die geleentheid laat verbygaan om g@t te krap ::respekt:

 

[Simen]

Craig Van der Poll wrote:

Simen wrote:

Craig Van der Poll wrote:

That is just so wrong....how can you do that to me Simen!!!! My mouth is watering now!!!!

Sorry Craig, but you are welcome to come over next weekend for a Galjoen Braai

Thanks Simen! Much appreciated! Think it will be cheaper to catch my own down here though! HAHAHAHA....will take you up on the offer when I am your side of the world though!!

I will keep you to your word on that one.

(Note to self-- Thread saved for future reference)

 

[angler 1]

good luck bys with the galjoen vang, ill be catching something bigger hopefully !

 

[angler 1]

good luck bys with the galjoen vang, ill be catching something bigger hopefully !

 

[JD]

Thanks for the post, always wanted to know how. Question: why this way and not the "normal" way of filleting?

 

[jb2]

jdereuck wrote:

Thanks for the post, always wanted to know how. Question: why this way and not the "normal" way of filleting?

Vlekking down the back leaves the stomach part intact. Most fish have more fat in the thin area under their boep.

Some galjoen come with their own layer of self basting fat in the innards.

If you have seen a snoek in good condition you will see that the stomach part is "marbled" with a fat and lean layer.

Do a google search for "toro" which is the Japanese word for tuna belly flap

 

 

[Imfeni]

Simon

Thanks for post

I have been catching Galjoen my entire life "It's my second favourite braai fish after a nice Fat "Hottie"

I think a lot of people can learn from this "We need more posts like this on Sealine"