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Eric Wettschreck

Filleting fish

54 posts in this topic

Last night while filleting some crappies, I remembered earlier this winter in a cabin with some good pals cleaning fish, and I got to thinking.

How many of yous guys fillet fish like I do? Meaning, cut em right down the middle, skin em, then cut out the bones. Or, do you fillet them old school like my friend Frank. He works the knife around the bones.

I learned to do it Franks way. It took me forever so now I take the easy way out. Watching Frank do it his way, faster than I do, made me wonder how everyone else does it.

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I can do it either way but with the electric it's easier for me to do it your way.

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I like to fillet around the bone, the other way I sometimes cut through the back when trying to get through the ribs.

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Through the ribs with the electric. Try to stay away from my fingers and around the ribs doing it manually.

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does anyone filet them around the ribs with an electric knife?

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I do it 'franks way' but thats they way I was taught. The one time I saw someone do a walleye the other way with an electric fillet knife was a massacre...

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Around the ribs. I have tried the other way and I am faster just going around the ribs and I get more meat

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It depends on the species of fish

Pan fish I will go around the bones

Pike and walleye Ill side the whole fish

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I remove the fillet, then the ribs and skin. I like no bones. I even split my eye fillets to remone the bones down the miccle of the fillet.

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Around the ribs?? How do you even do that without wasting meat. I have always gone through the ribs and then cut them out after the skin........

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Around the ribs. If you use a good flexible knife its no problem Very little, if any, wasted meat.

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I was taught around the ribs but now cut through them. At first cutting through them I would slip up and waste a tiny amount of meat however now I have become good and I get the same amount of meat as if I were to cut around the ribs. The reason I do this is because I believe I am faster when I cut through them. I also have divided my fillets to get the middle bones out( I believe they are pin bones), however I usually dont mess with them unless they are eyes.

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Around the ribs on crappies.

Thru the ribs & scoop the bones out on perch & walleyes.

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I also, along with many, go around the ribs because it is simply faster by eliminating a step.

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Around the ribs with a flexible knife and don't waste a lot of meat.

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