Thread: Help with a problem

My problem is I want to know what's the easiest way to fillet a sac-a-lait because I try to do it but I can't do it for some reason I find saltwater fish are so much easier to do any tips would be greatly appreciated

Run a youtube search. They have some really good step by step videos of both filet knife and electric.

Just takes some practice. I still butcher a few .... Need more practice. To get that... Need more fish. That might be a problem.

I hear ya Vet I butchered a few of my first trip of the year. I always filet the smallest to largest fish. This way I have the hang of it when I get to the ones that count.

Same as salt water fish. Just takes a little practice. I use a regular Dexter filet knife.

Originally Posted by armandsmith1975

My problem is I want to know what's the easiest way to fillet a sac-a-lait because I try to do it but I can't do it for some reason I find saltwater fish are so much easier to do any tips would be greatly appreciated

In my humble opinion a sacalait is much better when scaled and cooked whole.

I can agree with that Cajun but then when you catch those above 10 inches it's a little hard to cook them whole. Thats why I don't mine catching 6 10 inch fish instead of a box of big ones.
"gene"

Armand, when I get back from the Bend we will have to go catch some so I can show you.
"gene"

That sounds good PPG plus if we go to lake boufe I can show you a few more spots I learned about

sounds good to me. You catch 'em and I clean 'em.
"gene"