DerHusker Posted October 22, 2014 Share Posted October 22, 2014 After the Tuna I cleaned the Dorado. (Also known as Mahi Mahi but in Mexico they are call Dorado) Here are a few pics. I started out by wheeling my big gasser over to hang over the grass. (I didn’t want the blood to be dripping on my patio) Brought out the cutting board and any knives that I thought I might need. (I sharpened them first as sharp knives are essential for this process) Took the ice bags off the fish and the Dorado out of the ice chest. If you don’t want to know how to cut the fillets off a Dorado then you can skip the next batch of photos. It’s much like cutting up the tuna. Start by making the first cut starting just in back of the eyes and cut around the pectoral fin and then back towards the head in a lazy “V” shape. Now cut along the dorsal fin all the way down to the tail. Now cut back up the underside along the fins all the way to the first cut. Try to avoid the stomach as there is nasty such in there. Now grab hold of the skin and pull it back all the way to the tail and cut it off. (You may have to get it started with the knife before you can grab it) Now cut along the blood line in the middle. As Dorado are so thin I was careful not to cut too deep on the initial cut along the dorsal fin. If you cut to deep the first time the meat can come loose when you rip the skin off. Once you're deep enough along the dorsal fin the top fillet should be able to be pulled out by gently sliding your fingers along the dorsal fin and spine. Now I cut out any residual blood line and cut it in half so it will fit in a gallon zip-lock bag. Now for the bottom fillet you repeat the above process. Unfortunately the bottom is much harder as there are bones you have to cut out of it. And now repeat this on the other side. Now I took some of the fillets and cut them to size. Sprinkled on a generous amount of Tajin seasoning (thanks Jack) and placed them on the kamado. It was approximately 400 degrees. I let them go for approximately 2 to 3 minutes per side. (You don’t want to overcook them) Cut the pieces up into taco size pieces. And made one of the best fish tacos I’ve ever had. (Fresh tortillas, fresh Dorado, fresh cut cabbage, fresh Pico de Gallo, Mexican cheese, White sauce and Tapatio Hot sauce ) Oh Yum! Thanks for looking. aljoseph, ckreef, Marbque and 13 others 16 Quote Link to comment Share on other sites More sharing options...
CharlieB_DE Posted October 22, 2014 Share Posted October 22, 2014 excellent filleting Husker and super step by step....bet that tasted good....Ive not had breakfast yet and Canteen at work is not yet open...stomach grumbling....6.50am our time....hungry... DerHusker 1 Quote Link to comment Share on other sites More sharing options...
Dub Posted October 22, 2014 Share Posted October 22, 2014 Huge respect for that cook. Looks outstanding !!! DerHusker 1 Quote Link to comment Share on other sites More sharing options...
aljoseph Posted October 22, 2014 Share Posted October 22, 2014 Amazing DH. It doesn't get any fresher and better tasting than that. Love the way you documented the whole process. DerHusker 1 Quote Link to comment Share on other sites More sharing options...
Marty Posted October 22, 2014 Share Posted October 22, 2014 Nice job documenting the whole fillet process. Ay lease you did not have to scale the fish. They can fly all over the place. YEP those tacos do look good. DerHusker 1 Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted October 22, 2014 Share Posted October 22, 2014 Wow. Another great post. That looks delicious. DerHusker 1 Quote Link to comment Share on other sites More sharing options...
jrow17 Posted October 22, 2014 Share Posted October 22, 2014 Tacos look gooood! DerHusker 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted October 22, 2014 Share Posted October 22, 2014 Husker - you've done it again. GREAT POST and GREAT FISH TACOS! I'm going to have to reassess my view of Cornhuskers if you keep all this up! But then again, you're one of a kind. Okay, you're aces and the rest of the Husker Nation is ... DerHusker 1 Quote Link to comment Share on other sites More sharing options...
JohnMcClane Posted October 22, 2014 Share Posted October 22, 2014 Legendary DerHusker 1 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted October 22, 2014 Share Posted October 22, 2014 Looks delicious, Thanks for sharing. What is your white sauce? DerHusker 1 Quote Link to comment Share on other sites More sharing options...
Kamado Man Posted October 22, 2014 Share Posted October 22, 2014 Beautiful fish, cook and post. That is a pretty nice cutting table you have there. DerHusker 1 Quote Link to comment Share on other sites More sharing options...
DerHusker Posted October 23, 2014 Author Share Posted October 23, 2014 excellent filleting Husker and super step by step....bet that tasted good....Ive not had breakfast yet and Canteen at work is not yet open...stomach grumbling....6.50am our time....hungry... Thanks Charlie. As I said in the other post, I'm just now getting a little caught up at work and able to reply to some of these posts. Quote Link to comment Share on other sites More sharing options...
DerHusker Posted October 23, 2014 Author Share Posted October 23, 2014 Huge respect for that cook. Looks outstanding !!! Thanks Dub and it was. Dub 1 Quote Link to comment Share on other sites More sharing options...
DerHusker Posted October 23, 2014 Author Share Posted October 23, 2014 Amazing DH. It doesn't get any fresher and better tasting than that. Love the way you documented the whole process. Thanks Al. I've eaten a lot of fish taco in my life and this was possibly the best one to date. Quote Link to comment Share on other sites More sharing options...
DerHusker Posted October 23, 2014 Author Share Posted October 23, 2014 Nice job documenting the whole fillet process. Ay lease you did not have to scale the fish. They can fly all over the place. YEP those tacos do look good. Thanks Marty. The beauty of the larger ocean fish is you can pull the skin off most of them. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.