Panfish cleaning tips

[coffee]

Anyone care to share some cleaning tips for sunfish/Bluegills,

of particular interest is different ways of holding them.

Do you prefer to cut around the ribs or cut through ribs and remove them from the filet.

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[bstone1954]

First and foremost, A GOOD SHARP KNIFE !!!! I put my thumb on their head, slice down to the backbone and through the ribs. For me it just seems easier then cut the ribs out separate, I can also see what I am doing much easier than trying to leave the ribs and trim out. One thing you might want to try, especially if the fish are smaller, scale them with a spoon, cut their heads off, remove entrails and cook them whole...I the skin and if properly cooked the bones will stay entact - you can "lift" the meat right off the bone.

[Coach1310]

The first thing I would recommend is a good wire mesh glove or something of that sort.... it helps to keep from getting all the little nicks and cuts from fins and scales..

When cleaning with a regular filet knife I always run the blade along the ribs.... when I clean with my electric(which is always now!!!) I always cut the ribs out and take them off later...

[jigginjim]

First and foremost, A GOOD SHARP KNIFE !!!! I put my thumb on their head, slice down to the backbone and through the ribs. For me it just seems easier then cut the ribs out separate, I can also see what I am doing much easier than trying to leave the ribs and trim out. One thing you might want to try, especially if the fish are smaller, scale them with a spoon, cut their heads off, remove entrails and cook them whole...I the skin and if properly cooked the bones will stay entact - you can "lift" the meat right off the bone.

2X, I do the same thing, If your catching bunch of small pannies fillet for pickle fish, works great.

[GatorBait]

I use an electric fillet knife, start by hitting behind the head to the backbone, lift slightly and rotate the blade to run down the backbone to the tail. Slap the ribs out and run the meat off the skin. Flip over and repeat. Fast and ez. If I scale them then I usually leave the skin on which makes it even faster. It does take practice with an electric as you can zip through the backbone easily, but once you get the feel and angle down there won't be a spec of meat left on the skeleton. Good Luck.

[pulleye16]

Pretty much the same here though I try to avoid the ribs. When taking the skin off, I use a fork on the tail to hold it down and slide a nice sharp knife in-between.

[Fredd]

Hold em by the head, work down to the ribs and work around the ribs. It always seems like a person will have a stronger side when it comes to following the ribs. For me, I am right handed and miss more meat when going around the right side ribs (working the knife away from me versus toward me on the other side). After some practice though, it comes quite easy. Grandpa always cut through the ribs, but I think going around them is much faster. Sharp knife is very important.

[Gordie]

I start by scaleing all off the sunnies first then fillet thru the rib cage on all of them then I use a fork to hold the fillet just behind the rib bones and slide the knife down the fork and along the ribs and then therib bones are gone and I'm done. Ive got this system down and I can pretty much do a fish a minuete give or take a second or two. I have not found two many people that van keep up to me when cleaning fish and yes a very sharp knife is the key to cleaning fish.

I leave the skin on because I think the fish taste better that way

[harvey lee]

I have filleted them like walleyes for 40 years.

I cut the fillet off and then cut the rib bones out. I can do thewm very fast that way and boneless.

I have done it the other way but I like the first way I mentioned.

[ROOOOSTERFISH]

As mentioned, SHARP KNIFE, works wonders.....

[Archerysniper]

Gab them by the gills and if you don't have a electric knife get one way faster at least for me. For taking the skin off I stop short of the tail and flip the fillet take the skin off and then cut the ribs out.

[minnbowhunter]

I leave the skin on because I think the fish taste better that way

Same here, flour with salt and pepper and into the pan.