Window at Lincoln Beach 5-25-11

[TubeDude]

[cool][#0000ff]Do yourself a favor and save yourself some time...and fish flesh. Forget the dark strip. Not big enough to make a difference on white bass. It can affect the flavor of larger fish, like wipers, but not even noticeable on whities.[/#0000ff]
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[#0000ff]I have an American Angler with two sets of blades. I prefer the small blades for perch, white bass, bluegills, etc. Once I get in the rhythm I can do some serious slabbin'...with good results. But if I lose focus and do not concentrate I start "turnin' big ones into little ones". Then I take a brief break[/#0000ff][#0000ff], exercise the fingers and go back at it.[/#0000ff]
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[#0000ff]My process is to slab and skin with the electric. Then I lay the skinless fillets rib side up on a board and "batch" the rib removal process For that I use a small sharp drop point knife blade. See the pic.[/#0000ff]
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