Belly Meat...

**usafret99** · 02-24-2014, 10:50 PM

I skin it first then do a u to cut the ribs out

**ifish** · 02-25-2014, 01:07 AM

I save the ribs with meat and make my fish stock for crappie chowder. Really helps the flavor and I do not waste all that meat. http://www.crappie.com/crappie/showt...Chowder-Recipe

**siscoken** · 02-25-2014, 09:04 PM

Here is a link to my crappie fillet video http://m.youtube.com/watch?v=-PoQVYC...ient=mv-google

**wlshafor** · 02-25-2014, 11:50 PM

I cut off the belly meat due to the fact that is the fatty section and mercury can store in the belly.

**"D"** · 02-26-2014, 01:05 AM

I make the check marks also. I know nobody eats bass, right. I filet the meat off the rib cages on bass. I call that the fryers reward.

**Iwannafish** · 02-26-2014, 08:27 PM

Originally Posted by dpisani

I make the check marks also. I know nobody eats bass, right. I filet the meat off the rib cages on bass. I call that the fryers reward.

I was NEVER a catch and release man. Ate many green carp back in my BASS days!

**south point** · 02-26-2014, 10:37 PM

I take every bit of meat I can get. cut as close to the head, gills and pectoral fins as I can, fillet the meat off the ribs and take the belly meat too. been doing it that way since I could use a knife. my grampa would have blown a gasket if I had wasted any meat and I still fillet every fish like that. you spend all day catching those fish so why not spend a few extra minutes filleting them...

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