Are you out fishing and want to clean your catch right away?
It gets better:
If you get a portable fish cleaning table it will be much easier.
I have reviewed the Tricam MT 2 fish cleaning table for you. It’s a great cleaning station for beginners and it’s very affordable and people love it!
Let’s review this table!
Tricam MT-2 Fish Cleaning Station Review
The Tricam MT-2 is a table that can be use for fish cleaning as well as working on a game. If you plan to do a bit of fishing when out for some tailgating or camping, then this is a table you might want to bring with you.
By design, the table provides functionality at its best. A faucet that is easy to connect to a hose, a drain hose and a tapered water drainage channel make an easy job. It comes with a ruler on the work surface for measuring the fish.
Measuring around 44×24 inches, the table is big enough to handle most fish. And, at 27 pounds with folding stands and a faucet that can be disconnected, the Tricam MT-2 is a portable fish cleaning station and easy to erect. It can handle a load of around 150 pounds.
Features and Benefits
- Is made from stainless steel and ideal for cleaning fish
- Weighs 27 pounds with foldable legs making it easy to carry
- It can handle a maximum of 150 pounds
- Has a tapered water drainage channel and a faucet that can be disconnected
Watch this video to have an idea of how to connect the faucet and the drainage hose:
Fishing Table buying guide
What To Look For In A Fish Cleaning Table
The cleaning table is designed to offer a work surface for descaling, gutting and removing the fish guts, and filleting without making a mess of things. Conversely, the table should be easy to clean after you are done working on your catch. A clean surface in non-negotiable; it help reduce the risk of contaminating the fish; thus, the table should be made of materials that are durable and easy to clean and disinfect. In regards to that, you should consider the following elements when looking for a fish cleaning table
If you prefer fishing at the sea of salt water lakes, then you should get something with good resistance to salt water. Overall, the table you pick for cleaning fish should withstand adverse weather conditions. Hence, stainless steel tables are a top choice for many with some consider table on the high-end category such as those made of chrome. However, an anodized aluminum table is an excellent choice if you are going to the sea or salt water lakes.
Pick something that is robust enough to resist the impacts of heavy blows. Cleaning will involve the use of gutting knives, fish choppers, and other sharp objects that can damage most surfaces. Thus, the work surface and the sink should be made for an impact resistance material. The same material is non-porous meaning fish fluids cannot seep through and make cleaning an uphill task.
Value For Money
Every single item an angler buys for his or her fishing escapades in an investment; therefore, it is an item that always has value for money. That is the same thing that you should look for in a fish cleaning table. The three things mentioned above point to such but other elements such as portability (easy to disable or foldable table), and price (affordability) also count.
Which Is The Best Table To Buy?
As mentioned, the best table to buy is any made from impact resistance, non-porous, easy to clean and weather resistant materials. Portability will also be an essential issue to consider with affordability.
Also, there is the matter of personal preference that touches on elements of the overall design of the cleaning table. For instance, a person may prefer a table that is easy to assemble and dissemble while another may prefer a table with a foldable design. The only common aspect between both choices will be ease of cleaning.
Much can be said about a particular type or brand of fish cleaning table that makes it a better choice over the other. But, several brands do stand out and are worth a mention. In regards to that, take a look at two tables that we believe might meet the overall standards that many anglers expect.
A fish cleaning table is great to have if you plan on cleaning your fish at the spot or back home where you don’t want the smell of the fish to enter the house.
Cleaning Your Catch
You’ve had a great day of fishing now it is time to clean your catch. You aren’t looking forward to this because it takes so long. I am going to instruct you how to fillet out your fish instead of having to use a fish scaler, removing the head, and then cutting in to remove the guts. There is nothing wrong with this method some people believe you get more fish that way.
The benefits of knowing how to fillet the fish is it saves time,and mainly you don’t have to worry about bones. Some think also if you remove the skin it takes away from the meat tasting so fishy. The first thing you need is a fish cleaning station. Normally you can make your own or just have a table preferably hard plastic or steal. OK now this is very important you need a couple of very sharp fillet knives different sizes to go along with the size of your fish. You also need a knife sharpener because they will get dull and you need to keep them sharp this will make your job easier. Now that we have everything lets get started take your fillet knife and from the back of the fishes head cut towards the fishes belly at a slant.
Step 1: Materials
The first step in how to cook a fish is to gather all the necessary materials. You will need a good filet knife, sharpened, and a flat surface such as a kitchen counter or table. Be sure to have a waste can nearby to dispose of the innards and the bones. Before starting in with your knife, wash the fish in cool running water to remove any slime. Then, cut off the pectoral fins on both sides of the fish. Remove the scales by scraping the fish with the dull edge of a knife. Using short strokes, run the knife from head to tail. Skip this step you plan to skin the fish first.
Step 2: Gutting the fish
Hold the fish flat against your cutting board and make a slit from the under the anal fin near the tail up to the jaw. Cut through the belly, reaching the gills. Remove the guts with your fingers or a spoon. Scoop out the reddish-brown kidney line along the backbone. Cut out all of the gills. Rinse out the cavity with cool water.
Step 3: Removing the head and tail
The next few steps in how to clean a fish involve cutting off the tail and head. You should cut the head just below the gills. The tail should be removed where it joins the body.
Step 4: Cutting along the backbone
Lay the fish flat and cut across the body. Follow the backbone, but be careful not to cut through it. Once that’s done, cut down along the rib bones all the way to the bottom of the fish. Continue by cutting along the bottom of the fish to remove the fillet. Turn the fish over and repeat this step.
Step 5: Removing the skin
Grasp the skin with your fingernails and cut down to the skin. Peel it away from the meat as you move the knife down. After you have removed the skin, you may want to cut out the ribs, so you end up with a boneless, skinless filet.
To store your filets, fill a zip lock bag or plastic container with some salt and water and place in the refrigerator. Or freeze them. Once you’ve mastered how to clean a fish, you’ll be able to enjoy fresh fish hassle-free.
How to cut fish filets & steaks
If the fish is round it is commonly used for making steaks. Cod and salmon are two common round fish. It cannot weigh more than 10 pounds. Cut across the body, crosswise, with a super sharp knife. The pieces that you cut needs to be 1 inch or thicker.
Filets are best used when the fish does not have a lot of bones. You can use either round or flat fish.
To make flatfish filets, position the fish with eyes up and cut lengthwise down the center to the bone. Make sure it has been skinned first. Insert the knife horizontally between the bone and the flesh on one side of the slit. Use short strokes to remove the good stuff! Do the same thing on the other side.
To make filets from round fish, follow the backbone while cutting across the tail. Then cut through the backbone directly behind the gills between the vertebrae. Slice as close to the ribs as possibly using short strokes. Then turn the fish over and cut from the other side.