Filleting your fish

[tubeN2]

Here is a Thread just for giving instructions on Filleting your fish. Some fish types are pretty general and others may require special handling. Please note the type of fish that you are filleting and see if there are any hidden bone structures that lie within.
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[Hutch00]

Keeping fish fresh

[#000000]What about the fish you catch? It's best to keep the fish you catch alive as long as possible. A metal link basket or a live box is much better than a stringer. Don't throw fish in the bottom of the boat. An ice chest with ice is a good way to keep them fresh. The sooner fish are cleaned and cooled, the better they will taste. A quick method is to cut the throat as you would any game animal, remove gills and entrails, wipe the surface, put the fish in plastic bag and put on ice. You can finish the job later. [/#000000]
[#000000]The digestive juices of fish are strong. If fish are not cleaned promptly they will begin to digest the entrails, causing off-flavors to seep into the meat. The flesh on the inside of fish gets soft and off-flavored in the rib area. Bleeding is important, too, because the blood quickly breaks down and seeps into the meat. Simply cut the throat and remove the gills. [/#000000]
[#000000]When fishing in the winter, be sure to keep fish covered, as the wind will dry them out. Fish can be frozen whole, just as they come out of the water. Choose this method if fish freeze before they are cleaned. Simply wrap in freezer paper. Keep frozen. Then when you are ready to prepare the fish to eat, thaw in cold water and clean as you would freshly caught fish. [/#000000]

[HenryDavid]

How about some blue gill filleting tips.
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[tubeN2]

Here is an animated clip that shows how to fillet a Blue Gill.[cool]
It goes directly to the website that wrote it.
[left][size 2][url "http://www.nobonesaboutit.com/demobluegill.html"][/url][/size][/left]
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[bluefishon]

Thanks for the pictures on the filleting. Its nice to look at how to do it. Thanks
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[tubeN2]

You are welcome. These are just a few examples of how to fillet. There are more techniques as well. Some others will be added in the future.[cool]
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[davetclown]

[center][size 1][#ff0000]<*@}))))))X< [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?do=post_view_flat;post=7799;page=1;sb=post_latest_reply;so=ASC;mh=25;"]Ice Fishing Tip[/url] number #73[/#ff0000][/size][/center] [center][font "Times New Roman"][size 3][/size][/font][/center] [center][font "Times New Roman"][size 3]How to process a Pan Fish[/size][/font][/center] [center][font "Times New Roman"][size 3]Click on any immage to enlarge[/size][/font][/center] [center][font "Times New Roman"][size 3][url "http://www.bigfishtackle.com/photos/showphoto.php/photo/8642/size/big/cat/574"][/url][/size][/font][/center] [center][font "Times New Roman"][size 3](White Crappie top left - Black Crappie bottom right)[/size][/font][/center] [center][font "Times New Roman"][size 3][/size][/font][/center][font "Times New Roman"][size 3][/size][/font]
[font "Times New Roman"][size 3]I don’t need to tell you about safety first, but then I would be skipping a step my self.. so remember your safety rules and practices. [/size][/font]
[size 3][font "Times New Roman"][/font][/size] [ul] [li][font "Times New Roman"][size 3]Never process food while under the influence of alcohol [/size][/font] [li][font "Times New Roman"][size 3]Never cut toward your self[/size][/font] [li][font "Times New Roman"][size 3]Never attempt to clean any animal or vegetable with a dull knife[/size][/font] [li][font "Times New Roman"][size 3]Always have a first aid kit on hand just in case you do make a mistake.[/li][/ul]
[/size][/font] [center][url "http://www.bigfishtackle.com/photos/showphoto.php/photo/8637/size/big/cat/574"][/url][/center] [left][/left]
[font "Times New Roman"][size 3]There are many tools used for sharpening knives, a quality wet rock or honing steel is really all you need, [/size][/font]
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[font "Times New Roman"][size 3]I use the wet rock to sharpen my knife before starting to process my harvest.[/size][/font]
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[font "Times New Roman"][size 3]I use the honing steel to touch up the blade of my knife during my processing of my harvest, My grandma never used any thing other than her wet rock sharpening several times while processing a mess of fish. I prefer the steel because it is easier to clean afterwards.[/size][/font]
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[font "Times New Roman"][size 3]In my photos you will see paper under the crappie, it is common practice to use newspaper under the fish while cleaning, I prefer to use a clean smooth flat surface that I can wipe down during the processing task because I use a small work area where I cant spread out my work.[/size][/font]
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[size 3]Step 1[/size]
[size 3]I start by making a vertical cut from the top of the head down to the lower fin following the gill. [/size] [center][size 3][/size][url "http://www.bigfishtackle.com/photos/showphoto.php/photo/8639/size/big/cat/574"][size 3][/size][/url][/center]
[size 3]I don’t cut through, you can if you want to, but I find I don’t need to do the extra work of cutting off the head and pulling the innards out.[/size]
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[size 3]Step 2[/size]
[size 3]Rotate the fish 180 degrees [/size] [center][url "http://www.bigfishtackle.com/photos/showphoto.php/photo/8641/size/big/cat/574"][size 3][/size][/url][/center]
[size 3]Insert your fillet knife just under the skin and follow the backbone along the top fin until you have just passed the rib cage.[/size]
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[size 3]Step 3[/size]
[size 3]Lift the edge of the fish[/size] [center][url "http://www.bigfishtackle.com/photos/showphoto.php/photo/8643/size/big/cat/574"][size 3][/size][/url][/center]
[size 3]Cut the remaining flesh down to the backbone[/size]
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[size 3]Step 4[/size]
[size 3]Lift the edge of the fish fillet [/size] [center][url "http://www.bigfishtackle.com/photos/showphoto.php/photo/8646/size/big/cat/574"][size 3][/size][/url][/center]
[size 3]Insert your fillet knife flat level with the backbone just behind the rib cage[/size]
[size 3]Cut along the bone to the tail. [/size]
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[size 3]Step 5[/size]
[size 3]Trace along the rib cage to finish off the fillet[/size] [center][url "http://www.bigfishtackle.com/photos/showphoto.php/photo/8638/size/big/cat/574"][size 3][/size][/url][/center]
[size 3]Be careful not to cut the ribs, they are easy to cut though [/size] [center][url "http://www.bigfishtackle.com/photos/showphoto.php/photo/8640/size/big/cat/574"][size 3][/size][/url][/center]
[size 3]If you do cut though one be sure to remember to remove it from the fillet before cooking.[/size]
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[size 3]Step 6[/size]
[size 3]This is where having a sharp knife is really important. A dull knife will rip the skin or the fillet[/size]
[size 3]Skin the fillet by laying the scale side down on a “clean” flat surface [/size]
[size 3]Hold down the tip of the tail [/size] [center][url "http://www.bigfishtackle.com/photos/showphoto.php/photo/8645/size/big/cat/574"][size 3][/size][/url][/center]
[size 3]Gently cut down to the scales being careful not to cut though, it is easy to do, [/size]
[size 3]Once you reach the skin turn your knife flat to the cutting surface and slide across the skin to the other end.[/size] [center][url "http://www.bigfishtackle.com/photos/showphoto.php/photo/8647/size/big/cat/574"][size 3][/size][/url][/center]
[size 3]Don’t be to critical of how you do, you will get better the more you get in practice processing fish.[/size]
[size 3][/size][size 3]Step 7[/size]
[size 3]Pan Fish has a spare set of ribbones; they are short from a 1/6th to ¼ but easy to remove.[/size]
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[size 3]Look at the flesh from the side you cut away from the rib cage, feal along the visible center line and you will be able to feel the spare set of ribs.[/size] [center][size 3][url "http://www.bigfishtackle.com/photos/showphoto.php/photo/8648/size/big/cat/574"][/url][/size][/center]
[size 3]To remove them cut along the side of the little bones with your fillet knife on both side in my example I cut wider than necessary to show the general area where the bones are located and how to remove them.[/size]
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[Walleye_Guy]

Is there an easier less-time comsuming way of filleting a perch? Thanks!
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[tubeN2]

I will check my archive files and see if I have some of the faster instructions. Otherwise, I will have to save a few fish and make a video out of it to show you.

This is a slow method but effective. Not efficient to do large amounts though.[cool]
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[4poundonly]

How do ya do catfish tubeN2?
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