02-03-2011, 02:46 AM
My father in law does this, or very similar. I think he does another cut on the back and another one here or there and presto. Not 10 or 30 seconds or as natural as that guy but still no waste. I don't remember the bones in them, and if they were it was no big deal. I thought he did it minus the bones but can't quite figure that out. I will have to ask him. That is what I like about it, no wasted meat. Zilch. This guy in the video has it down. Probably done more that way than I ever thought about catching.
Watching old timers in the fish cleaning shacks on the lakes in Minnesota they all fillet. It is really something to see them come in with a mess of perch, bluegill, or crappie and do their craft. I have been so impressed as to seeing not a bit of meat left on the skin and the big fillets I guess I haven't noticed how much meat they leave on the bones. Very little I am sure.
I guess I have gutted so many trout over the years and cooked them whole (minus the front fins and maybe the head if larger) that I just can't bear to watch the mess I make when I try and fillet. Haven't caught enough panfish or kept enough big trout to get in enough practice to be good at filleting. Going to have to change that this year I guess. Lots of perch or even walleye and maybe some macks.
Macks? Wrapped in foil with bacon and butter, lemon, salt, and peper on the grill or fire....Maybe won't be filleting many of those quite yet.....
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Watching old timers in the fish cleaning shacks on the lakes in Minnesota they all fillet. It is really something to see them come in with a mess of perch, bluegill, or crappie and do their craft. I have been so impressed as to seeing not a bit of meat left on the skin and the big fillets I guess I haven't noticed how much meat they leave on the bones. Very little I am sure.
I guess I have gutted so many trout over the years and cooked them whole (minus the front fins and maybe the head if larger) that I just can't bear to watch the mess I make when I try and fillet. Haven't caught enough panfish or kept enough big trout to get in enough practice to be good at filleting. Going to have to change that this year I guess. Lots of perch or even walleye and maybe some macks.
Macks? Wrapped in foil with bacon and butter, lemon, salt, and peper on the grill or fire....Maybe won't be filleting many of those quite yet.....
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