2007-01-20 07:38:37 · 5 answers · asked by cannondalerick 3 in Sports ➔ Outdoor Recreation ➔ Fishing
I never scale them, too messy. just cut into the side of the fish just behind the gill and turn fillet knife sideways, flat, run toward back along the backbone and just befor getting to the tail, flip the fillet over and hold knife tight between the skin and meat and cut. you will get a nice clean fillet of white meat. flip fish over and do the same on that side.
2007-01-20 12:11:12 · answer #1 · answered by bullard_steven@sbcglobal.net 2 · 2⤊ 0⤋
Try filleting with the "new" electric fillet knives. I call them "new" because we have been using the old electric kitchen knife for years. You get better with practice and they are much faster than the ordinary fillet knife. The thing you have to watch out for is cutting through the panfish spine on the first cut behind the gill plate. When you have the fillet off the fish, use an ordinary blade to cut the ribs from the fillet. Then you have fillets that are what they are supposed to be... boneless.
2007-01-20 13:19:04 · answer #2 · answered by .40 Glock 3 · 1⤊ 0⤋
For me it's easier and faster to fillet. Crappie and walleye being the best eats around, but I love to eat perch too. Some people don't like picking around the bones when eating fish. I can't blame them.
Fry up a mess!
2007-01-20 07:47:14 · answer #3 · answered by exert-7 7 · 1⤊ 0⤋
Not much left if you fillet a pan fish!!!!
I cut them in two length-wise and de-skin them
....somewhere between fillet and scaling..
I hate scaling some types of pannies like perch bluegill sunfish...etc
Happy casting..good luck ...!!!!
2007-01-20 07:43:43 · answer #4 · answered by yahoo 6 · 1⤊ 0⤋
fillet them
2007-01-20 11:12:53 · answer #5 · answered by hill bill y 6 · 1⤊ 0⤋