Thread: Bout to filet my first fish...

I'll admit it. I have gone through 5 smaller bluegill that i just butchered. I cut the filet off, but there was so much more meat leftover. Hopefully with this 8" bluegill, i can have better luck getting the meat portion off. They are still full of eggs here in Nebraska.

*update*
It didn't go well. Least i didn't cut myself.

Youll get the hang out of it, try bigger fish mabey like catfish instead of little bream

You need to be sure your fillet knife is good and sharp (I have 3 so I always have a sharp one handy). You could probably find some good videos on YouTube to watch that might help. If you're new to filleting fish, it's like anything else, you'll get better with more practice.

Originally Posted by NeonMoon

You need to be sure your fillet knife is good and sharp (I have 3 so I always have a sharp one handy). You could probably find some good videos on YouTube to watch that might help. If you're new to filleting fish, it's like anything else, you'll get better with more practice.

Fillet Knife Havalon Baracuta-Z

I have these and they work well when I'm on the river with no electric. If I'm near electricity then the Mister-Twister shows up.

Yes check out youtube..alot of Fillet vid's..

Don't give up!

You might consider buying one of those "fillet gloves", if you intend to use a regular filet knife & fear doing more filetting of your hand/fingers, than fish. Be aware, though ... they are NOT intended for use with a elec knife !!!! And, I can't even guarantee that they'll protect you from a regular filet knife, as I've never used one (since I use a elec knife on any fish I clean, regardless of size). I just remember reading the package disclaimer, that says it's not for use with a elec knife !!

Don't try to filet in record time. Take your time & perfect your technique, first. Speed will come with repetition, once you've figured out what techique works for you.

You probably already know this, but .... I've seen so many people cleaning fish & making an almost 90deg cut down the side, that I feel it worth mentioning :

When running the knife under the gill plate, to cut the fillet/side of the fish off ... I start by entering the middle of the knife blade under the gill plate, & cut in until I hit backbone. Then, I roll/curve the knife around the gill plate & up over the eye of the fish ... then roll/turn the knife blade under & back towards the tail. This cuts off an added nickel to quarter sized piece of meat (depending on size of fish), on each side, that many people just leave on the carcass. banghead
I've seen so many people just make a straight cut down the side of a fish, that I have to bite my tongue & stick my hands in my pocket to keep from "saying something" or snatching the knife outta their hands & filleting the fish for them Rofl .... but, since not everybody is accepting of "constructive criticism", been doing it that way forever, and/or "prefer" to do it that way .. then I just stay out of it & teach by example (since I know that people "watch" other people, when they're cleaning fish ... not only to check out the size of the fish, but also to mentally critique their cleaning technique)

Now, as I said ... I use a elec knife, so the cutting technique I explained above is in reference to using the electric version. However, even when using a regular filet knife, making the cut run above the eye will still get you a good % more meat ... and may even out any loss caused by an errant cut, elsewhere.

... cp

Originally Posted by crappiepappy

You might consider buying one of those "fillet gloves", if you intend to use a regular filet knife & fear doing more filetting of your hand/fingers, than fish. Be aware, though ... they are NOT intended for use with a elec knife !!!! And, I can't even guarantee that they'll protect you from a regular filet knife, as I've never used one (since I use a elec knife on any fish I clean, regardless of size). I just remember reading the package disclaimer, that says it's not for use with a elec knife !!

Don't try to filet in record time. Take your time & perfect your technique, first. Speed will come with repetition, once you've figured out what techique works for you.

You probably already know this, but .... I've seen so many people cleaning fish & making an almost 90deg cut down the side, that I feel it worth mentioning :

When running the knife under the gill plate, to cut the fillet/side of the fish off ... I start by entering the middle of the knife blade under the gill plate, & cut in until I hit backbone. Then, I roll/curve the knife around the gill plate & up over the eye of the fish ... then roll/turn the knife blade under & back towards the tail. This cuts off an added nickel to quarter sized piece of meat (depending on size of fish), on each side, that many people just leave on the carcass. banghead
I've seen so many people just make a straight cut down the side of a fish, that I have to bite my tongue & stick my hands in my pocket to keep from "saying something" or snatching the knife outta their hands & filleting the fish for them Rofl .... but, since not everybody is accepting of "constructive criticism", been doing it that way forever, and/or "prefer" to do it that way .. then I just stay out of it & teach by example (since I know that people "watch" other people, when they're cleaning fish ... not only to check out the size of the fish, but also to mentally critique their cleaning technique)

Now, as I said ... I use a elec knife, so the cutting technique I explained above is in reference to using the electric version. However, even when using a regular filet knife, making the cut run above the eye will still get you a good % more meat ... and may even out any loss caused by an errant cut, elsewhere.

... cp

Pappy always takes the time to give excellent advice. I know things are much better for you now. I also use electric and can fillet a Shellcracker or Crappie in under a minute. Perfect practice makes perfect fillets.

I disagree with the above "try bigger fish" comment. If you get the hang of cleaning small bluegill you can clean anything. Sharp knife and patience... and a few dozen bluegill. By the end you will be an expert and have the feel for hacking up a fish. Then get an electric knife... whole new world with much less work.

the problem was i was leaving a lot of meat up near the dorsal fin, so it could be how sharp the knife is or the angle i have the knife. I've watched a few of those vids on youtube. But it couldn't have been said better, i do need the practice.