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Member
Posts: 2680
Location: Essexville, MI./Saginaw Bay. | Took this off another board and thought it worth posting.
Is this how most of you guys fillet your bluegills? I usually cut right through the rib cage, quickly dulling my knife I'm going to have to give this a try, good video... Steve. http://www.youtube.com/watch?v=-_GGcgIFUlw
Steve.
Thats the same way I fillet my walleyes. And heres another cleaning suggestion for you guys. I first fillet all the fish like he did and skin them after, and in my case on my charters it can be an impressive pile of fish. But I use a set of channel locks when I get to the skinning part, to both grab and hold the skin near the tip of the tail section. This prevents the skin from sliding on any slime on my board and/or out of your grasp when using just your finger tips to hold the skin. Slide the knife under the skin and in a couple of forwards swiping/cutting motions from top to bottom the skin is off. Flip the skin in the bucket with the head, guts and spine, the flesh back in the cooler of ice I have nearby and start the next one. I average about 1 walleye filleted and skined per minute. I use two different knives, one for each job. My fillet knife is about 7 inches long with a stiff temper. Better for strong straight cuts next to the dorsal fin and down to the rib cage. The skinnning knife is about 12 inches long with a medium temper. You need a little bend in a knife for clean skin removal. Both were custom made by a friend and are kept surgery sharp. He also made me a bluegill/crappie knife 5 inches long that negates having to risk choking up on a very sharp knife. Capt. Dan.
Edited by walleye express 4/10/2008 10:08 AM
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New User
Posts: 1
| a fork works to for hold the tail  |
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Member
Posts: 2445
Location: Fremont, Wisconsin | If you want to get thekids involved, buy a skinner. They look like a can opener. It squeezes the tail and you twist it and the skin comes off. Makes them feel like part of the whole day. |
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Member
Posts: 39
| The Townsend fish skinner to take the skin off and pull the rib cage from the fillet. Just like the old can opener stacker. |
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Member
Posts: 1314
Location: Menasha, WI | I filet all of my fish the same way as the guy in the video. I usually don't bother removing the lateral line unless the fish are from muddy waters. |
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Member
Posts: 2445
Location: Fremont, Wisconsin | Jack - 4/10/2008 1:25 PM
The Townsend fish skinner to take the skin off and pull the rib cage from the fillet. Just like the old can opener stacker.
Yep, thats the name of it!! I remember when the kids could hardly turn that handle. now, I can hardly keep up to them. |
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Member
Posts: 1656
| I zipper all of my walleyes...even the green perch from 'Bago. No bones and cleaner tasting fish. it only takes seconds to do a fillet. |
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Member
Posts: 127
| THE BEST WAY TO CLEAN SUNFISH IS TO LEAVE THEM OUT IN THE SUN FOR ABOUT 6 HOURS. THE FLY'S WILL START COMING IN ON THEM AND THAT WILL TAKE CARE OF ANY SLIM. THEN SCALE THEM, AFTER THAT SIMPLY CUT THE HEADS OFF AND SLICE THE BELLY DOWN TO THE POOPER AND RIP THE GUTS OUT AND YOUR DONE. BOIL UP ABOUT FOUR GALLONS OF OIL, BATTER EM UP AND YOU WILL EXPERENCE THE MESSIEST WAY TO EAT SUNFISH. |
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Member
Posts: 44
| That's how I do mine... I also watched the cooking & eating video musky mod had... and now I am hungry!
Scott |
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Member
Posts: 2300
Location: Berlin | I picked up a cleaning board at the Ice Breaker. It is made of plastic and has a grid on it that really holds the fish. I still use the paper for skinning but for the rest, the board worked awesome. Very easy to clean and the fish do not slip which is always a pain. I can't remember the name. I believe Sworall took a pic of them at a sport show a few years back. I will post it later if no one else does. As for cleaning, I clean them all the same way. Some swear by electric knives but for me, nothing beats a sharp knife. |
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Member
Posts: 2445
Location: Fremont, Wisconsin | That was called the Fillet king.
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| Good stuff!! |
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