Eric Wettschreck Posted February 17, 2009 Share Posted February 17, 2009 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. Quote Link to comment Share on other sites More sharing options...
IceHawk Posted February 17, 2009 Share Posted February 17, 2009 I do mine the same way as you boiler. PS love the avatar! Quote Link to comment Share on other sites More sharing options...
Esox_Magnum Posted February 17, 2009 Share Posted February 17, 2009 I can do it either way but with the electric it's easier for me to do it your way. Quote Link to comment Share on other sites More sharing options...
croixflats Posted February 17, 2009 Share Posted February 17, 2009 I like to fillet around the bone, the other way I sometimes cut through the back when trying to get through the ribs. Quote Link to comment Share on other sites More sharing options...
LOTWSvirgin Posted February 17, 2009 Share Posted February 17, 2009 I like to cut around the rib cage. Quote Link to comment Share on other sites More sharing options...
andrew chadwick Posted February 18, 2009 Share Posted February 18, 2009 through the ribs for me. Quote Link to comment Share on other sites More sharing options...
Coach1310 Posted February 18, 2009 Share Posted February 18, 2009 I'm with you Boiler! Quote Link to comment Share on other sites More sharing options...
PerchPounder Posted February 18, 2009 Share Posted February 18, 2009 Through the ribs with the electric. Try to stay away from my fingers and around the ribs doing it manually. Quote Link to comment Share on other sites More sharing options...
eyemaster Posted February 18, 2009 Share Posted February 18, 2009 does anyone filet them around the ribs with an electric knife? Quote Link to comment Share on other sites More sharing options...
Marbleye'd Posted February 18, 2009 Share Posted February 18, 2009 Around the ribs for me too. Quote Link to comment Share on other sites More sharing options...
TurnUpTheFishing Posted February 18, 2009 Share Posted February 18, 2009 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... Quote Link to comment Share on other sites More sharing options...
fishtrap3 Posted February 18, 2009 Share Posted February 18, 2009 around the ribs for me Quote Link to comment Share on other sites More sharing options...
KTapper Posted February 18, 2009 Share Posted February 18, 2009 Around the ribs. I have tried the other way and I am faster just going around the ribs and I get more meat Quote Link to comment Share on other sites More sharing options...
Bigslugger Posted February 18, 2009 Share Posted February 18, 2009 It depends on the species of fishPan fish I will go around the bonesPike and walleye Ill side the whole fish Quote Link to comment Share on other sites More sharing options...
Charley Posted February 18, 2009 Share Posted February 18, 2009 I do mine the fast way. Quote Link to comment Share on other sites More sharing options...
harvey lee Posted February 18, 2009 Share Posted February 18, 2009 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. Quote Link to comment Share on other sites More sharing options...
Bottle Fish Posted February 18, 2009 Share Posted February 18, 2009 I guess I'm old school. Quote Link to comment Share on other sites More sharing options...
UMDSportsman Posted February 18, 2009 Share Posted February 18, 2009 around the ribs for me Quote Link to comment Share on other sites More sharing options...
fishersofmen Posted February 18, 2009 Share Posted February 18, 2009 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........ Quote Link to comment Share on other sites More sharing options...
boatfixer Posted February 18, 2009 Share Posted February 18, 2009 Around the ribs. If you use a good flexible knife its no problem Very little, if any, wasted meat. Quote Link to comment Share on other sites More sharing options...
fishersofmen Posted February 18, 2009 Share Posted February 18, 2009 I have to see that done sometime. Quote Link to comment Share on other sites More sharing options...
MN Angler Posted February 18, 2009 Share Posted February 18, 2009 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. Quote Link to comment Share on other sites More sharing options...
hugonian1 Posted February 18, 2009 Share Posted February 18, 2009 Around the ribs on crappies.Thru the ribs & scoop the bones out on perch & walleyes. Quote Link to comment Share on other sites More sharing options...
TonkaBass Posted February 18, 2009 Share Posted February 18, 2009 I also, along with many, go around the ribs because it is simply faster by eliminating a step. Quote Link to comment Share on other sites More sharing options...
Nate McVey Posted February 18, 2009 Share Posted February 18, 2009 Around the ribs with a flexible knife and don't waste a lot of meat. Quote Link to comment Share on other sites More sharing options...
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