How many still use a spoon and how many filet? I do both depending on the number of fish. I scrape if I don't want to drag out the filet knife.
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How many still use a spoon and how many filet? I do both depending on the number of fish. I scrape if I don't want to drag out the filet knife.
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I filet the bigger fish and sometimes smaller around 10" I will scale them and cook whole.
I fillet everything I keep.once I finally learned how to properly fillet,I find myself keeping smaller fish,and still get good returns in fillet size.
BOTH ! EVERY TIME .Attachment 243779
I scrape smaller fish then filet them with a hand knife like in eagle1's pic. Bigger fish all get fileted with an electric knife.
Filleted with an elec knife about 98% of the time ... the other 2% is for my own personal consumption, and that's usually if I'm going to cook them shortly after cleaning them, as I think the skin gives a sweet/nutty taste to the fish.
I fillet pretty much everything we eat ....and on the gills I mostly spoon off the scales first ....
I scale everything and hand filet...IMHO most of the flavor comes from the skin holding fat and juices in.
My grandmother taught me to filet and over the years I became pretty quick....now that I'm getting older I've been working with my son.:)
I fillet everything with a electric knife.
I scale and hand fillet all my crappie.
I have never scraped a crappie. I just fillet them.
I scrape the small and fillet the bigger ones. Ok pertaining to this, does anyone not skin the smaller catfish and cook them with skin on? Guy at church said that he has started doing that and said you can't hardly tell the difference.
I'm like the rest... but occasionally I like a mess of what I call "combs" too. Does anyone know what I am referring to? Hint: I'll cut the four to five inch sections of tail bone that's left between the tail and where the fillet comes off... then batter those up and drop 'em in the grease. Just like a steak or a pork chop... everyone knows that the meat next to the bone is the best... It's not much meat... but it's very tasty and is guaranteed to make your tongue slap your brains out. If you ever try it you prolly won't waste any more of the back or tail bones. Great finger food even when cold right out of the 'frigerator.
My dad would dip all catfish in boiling water ,wipe off slime,ect. with a burlap feed sack , gut,take off heads and fry whole . This is not for those that think fish taste fishy . lol Dad also did not drink light beer . you will tell on a bigger fish ,say 5lb. and up .Quote:
Originally Posted by Nutbush
My fillets are all the way to the tip of the tail .Quote:
Originally Posted by Special K
A guy at work told me the same thing .Quote:
Originally Posted by Nutbush
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I am old school I scale everything and then fillet them as I love the taste that the skin adds to the fish
I understand... so do I. I'm actually talking about the section of backbone / tailbone that still has meat on it that's left after filleting.Quote:
Originally Posted by eagle 1
Filet with electric knife.
I fillet all my fish,sometimes will grill a trout whole in foil. Do not like the skin on fish.
LittleJohn
We always fillet the larger fish and sometimes the smaller ones too. MOST times, wee don't even keep the "scrapers", but if we're fish hungry........we've kept them. My dad especially likes the smaller fish. I like to scrape the scales off with a spoon, then fillet them leaving the skin on. I like the skin. GTT
I used to spoon em, but now I am too lazy and just fillet everything. if it's not big enough ti fillet, it's not big enough to keep!
Only thing I scale anymore is bream, I fillet all my crappie. I think one of these days though I will try spooning a few crappie as well as filleting them. I have honestly never tried a crappie with the skin still on, but hear good things about it.
YOUR CLEANING TIME JUST WENT UP ! LOL I DID IT ONCE TO SEE NOW DO THEM ALL .:ThumbsUpQuote:
Originally Posted by Snubbys
I'll eat them either way just don't call me late for dinner lol
I fillet everything. A quick way to scale them though is a air compressor and air hose. Makes a mess but you are done in no time.
Another way to scale is a pressure washer. Done some gills not too long ago.
i have never tried this. so spoon off the scales and fillet them, then batter them and fry them like you normally would? eat the skin and all? gonna have to try
this. have been eating crappie the same way for years and years and have never really wanted to try anything different. gonna give this a try and see how it goes.
Any one tried the rocket scalers that you tow behind your boat. Sure seams like way to go if want scaled fish. Put your fish in it and head for the dock. They are scaled and ready to fillet
we had one 40 years ago . Work fine, just don't go far before checking on then . It will literally turn them to mush .Quote:
Originally Posted by arkansasbowhunter