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So I’ve been practice filleting some crappie. This time I fillet about 11 crappie around 12”. I pretty much hand picked these crappie since I caught about 20-30 most night. I release most of the catch if it is too big or too small. This is the end result, what do you think? I tried to save as much meat as possible. I take my time each crappie to make sure I got the meat out especially belly part.
Looks like you're getting the hang of it, buddy. Glad to see that you are angling the knife cut up towards the head more, and not just cutting the filet at a 90deg angle behind the gill plate (as I've seen many others do). That extra little chunk of back meat will more than compensate for any lost meat from the lower regions of the fish.
Good Job !! :HandsClapping
Looks good buddy, I need more practice too. :cheers2
I'd say you've got the hang of it quite well. :ThumbsUp
Looks good to me, now that you have the Catch and Clean part down pat, let us see the Cook part. Panfish are aptly named, mighty fine in the Pan.
Personally, I don't worry about attempting to save any belly/rib meat until I'm filleting a MUCH larger fish (as in big snapper, grouper, or catfish). With fish that have thin rib bones (like crappie) I cut through them and then carve them out after the fillet has been cut off. With fish that have very thick rib bones (like sheephead), I cut down to the rib then push the tip of the knife out through the skin and carve around them leaving the ribs connected to the spine.
you are doing great , I might offer a tip though , it looks like you filleted it and took off the fillet with the skin on , its much easier to leave the fillet on the fish at the tail and flip it over to take it off the skin .
it isn't all that easy learning how to do it right but to be sure you are on the road to a perfect fillet my friend
some on here will be appalled that you didn't leave the tail on to eat. right mac?
Thanks everyone, next time I’m gonna cut thru rip cage if that doesn’t hurt my fillet knife. This case I can leave tail part on for easier pulling when skinning. Don’t know when since I still have 4-5 fillet in the freezer.
I used to cut thru the rib cage with my fillet knifes .... and it wasn't long before they were dulled pretty bad. That's when I started using a electric fillet knife. Then just use the manual fillet knife to cut out the rib bones ... or do it with the elec. knife.Quote:
Originally Posted by Just_Bass
I cut them like Pappy with electric
Just keep practicing and since you are welcoming the input from those with so much experience... you will no doubt be flippin' fillets like a filleting machine.
No doubt,,,, you will be an ole pro in no time at all.
I doubt it, I don’t keep a lot of crappie and my wife want them whole lol.Quote:
Originally Posted by Special K
I went crazy today lol, after I tried the cornmeal and didn’t like it as much.
Excellent job your doing!!
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The electric is the way to go on the rib bones.
forgot my electric at home so when at condo had to do it the filet knife way which havn't done for ages. Did decent job as paid attention to one of the old time crappie guru's at T hill recently. did good job especially the first side of sliding it along backbone and down ribs but when I flip it over have more difficulty. Solution? Buy second electric and leave it at condo!!
had neighbor need a crappie fix so sent my bestie over to pick up some just as I was done fileting some good ones and then right into sautee pan. Now THAT's fresh. inspired me and I did rest next night same way and still lot of meat on those filet's so I did good!
You did fine filleting,for years I struggled until an old gentleman tutored me correctly,now I get more meat per fillet,and can bring smaller size fish home,expecially bluegill.I also learned to sharpen a fillet knife,life is much easier now .
I too agree with crappiepappy and Ketchn. Electric fillet and flipping the fillet, while it still being attached by a small strip, considerably speeds up the process. Most all started with a fillet knife, it is important to know because electric is not always an option. You’re doing a very good job and beats practice. When we cleaned panfish or crappie in the 60’s and 70’s we always scaled them before filleting, as most around us preferred the flavor and a little crunch the skin provided. From ‘63 to ‘75 we operated a marina/fish camp, I would love to know just how pounds of fish we cleaned during that time all with manual knives. It wasn’t until many years later that I would come to appreciate the electric version. Fish on!
I guess the electric fillet knife is not an option for me lol. It is hard enough for me to fillet some fish. My wife yell at me every time when I fillet the fish. my Asian family prefer them whole lol.
I fillet them probably the same way as others. I mix between an electric and manual depending on how much I have to clean. My friend on the other hand, does it the most unorthodox way and takes close to 10 minutes per fish. Kind of a pain when you have a mess to clean.
Those look great. That extra head meat is pretty good.
Since you really don't take that many fish home to clean, anyway, doing it with a manual fillet knife is going to be your best bet. But, like I said, be prepared to be able to sharpen that fillet knife often if you cut rib bones with it. You wouldn't think that the ribs of a fish would be strong enough to dull a fillet knife, but they will .... they'll even dull the serrated blades of an electric fillet knife, eventually. :Doh:Quote:
Originally Posted by Just_Bass
I've eaten fried fish for most of my life ... and likely have eaten them "whole" as often as filleted. (that is if you consider cutting off the head, removing the scales, and gutting the fish as "whole") There is a slight sweet/nutty taste to the skin of freshly caught/cleaned/cooked Crappie .... as long as you don't over-spice it with the coating used.
I understand, we used to rarely fillet panfish too. Just scale, gut, de-fin, and cut the heads off. Keep the family happy and fed, good luck and stay safe.Quote:
Originally Posted by Just_Bass
I went out shopping at the lake last night, caught about 10 but kept 3 to practice more filleting and try some of those breading mix. It took me really long last time due to slippery cutting board and trying to save belly meat. Will see how it turn out this time.
BTW thank CP for the roadrunner, I use it a lot at night too, the blade is really work to call fish in.
You don't have to thank me, I'm just running the contests ... TTI Blakemore sends me the products as partial payment for their Sponsorship of the site. Slab couldn't handle the storage & running the contests (& the site store) all by himself, so he has us Super Mods do it for him.Quote:
Originally Posted by Just_Bass
As for the RR's being good lures, day & night, I couldn't agree more. I've caught Crappie at night with them, myself, mostly casting them in the darkest areas around private docks that have big lights down close to the water. Crappie like "shade", even if it's artificially created by obstacles at night.
We have tried those electric filet knives on multiple fish. Success rate not very good. :fish