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Sunovabeach

Bandsaw - Snapper Cutlets

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Can you use a bandsaw used for wood (cleaned down of course) to cut large snapper up into cutlets or do you need a proper meat bandsaw? How does everyone cut their snapper into cutlets?

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I'm sure you could. Just wouldn't be to 'food standards' obviously!

Also could be a challenge to clean the bits of fish and bone out of afterwards. Commercial meat bandsaws can virtually be hosed out.

How about slicing with a largish chefs knife and cleaver thru the rest?

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I wish i had this problem 😋

I've only had the pleasure of having this problem once in about 5 years. 

As mentioned above, we just used a standard fine tooth hand saw (cleaned ofcourse). At the end of the day, you will still cook out any slight germs that may stick around.

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56 minutes ago, dutchy said:

Just bought an 18v repcipro saw....now I have a reason I can tell the wife why I bought it! Thanks for that.

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Hope the lads steer you in the right direction. Me.......well never had this problem ☹️

Back in the day our butcher in Pt Augusta would do it on Saturdays at closing time before big clean up. Cost you a couple of cutlets.

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The last snapper I cut into cutlets I froze the snapper then put it's head in the vice with a tub under it then cut into cutlets using a reciprocating saw.

I didn't have a stainless blade but if I was planning to do it often I would purchase one, I just cleaned all the paint off of a new blade & used that.

One tip is to cut a section out of an ice cream lid, put a slit in it & put it behind the foot plate then put the blade through it, this saves as much "saw dust/meat" going into the saw. I cleaned the saw off with a paint brush & flour to get any residue "saw dust/meat" off.

Yorky

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I've never done cutlets or eaten them, but personally like my fish to only have flesh, no bones or remnants of bones (apart from snapper wings).    It takes about the same time fillet a snapper and skin it as a whiting and you end up with nice clean bone free fillet.   Just curious as to what is the attraction to cutlets when my imagination  points to bones and bone bits in the flesh?

Cheers

Rod

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I used to freeze my snapper and take them to the local butcher and he cut them into cutlets for for me, all he wanted was to keep a few cutlets.. He did them at the end of the his day when he cleaned up....

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On 03/10/2018 at 12:10 PM, Rod said:

I've never done cutlets or eaten them, but personally like my fish to only have flesh, no bones or remnants of bones (apart from snapper wings).    It takes about the same time fillet a snapper and skin it as a whiting and you end up with nice clean bone free fillet.   Just curious as to what is the attraction to cutlets when my imagination  points to bones and bone bits in the flesh?

Cheers

Rod

Just another way of preparing snapper for the BBQ, pan, oven and even an AirFyer. The meat along the bones have more flavour & definitely alot more moist then a fillet. The meat just falls of the bone anyway so no issues with that or remnants. I use to do the cutlets alot previously. Eating qualities of a Snapper is overrated in my opinion. Having said that, I now do most of my snapper in a double alfoil wrap on the BBQ to keep the flesh moist which also allows you add whatever herbs/spices/condiments you like (scales on). Very easy to over cook Snapper & then the meat becomes very dry. 

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G'day

Fair enough.  My wife has mastered snapper fillet cooking, olive  oil and butter (real 100% butter) fried very gently until just cooked.  Sensational.  Ike Jime and bleeding the snapper improve the flesh markedly.  Very nice cold as well.

Cheers

Rod

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