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Thread: How do you clean crappie?

  1. #1
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    Question How do you clean crappie?


    A friend brought over a dozen big crappie this morning and I never fought anything this hard to filet in a long time. I either cut through the back bone or did not cut deep enough. I use an electric filet knife. At one point I got so frustrated I just stopped and looked at that fish and said there has to be a better way, what the heck I started at the tail and went to the head. After 2 fish I could do an entire fish in about 1 minute or less and the meat loss way as close to 0 as you could get. How do you all do it?

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  3. #3
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    The one thing I did learn was how to save the meat behind the rid cage. Thanks

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    On the big boys I cut out the ribs pieces but save them. I bag them up and freeze them and they make great finger foods for get togethers.
    Fish like your hungry!

  5. #5
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    What a great tip. Thanks

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    Yep, that's how I fillet my crappie, actually that's how I fillet pretty much everything regardless of size.
    If Im grilling it, I won't make the second pass. I'll leave the meat on the skin. Then place aluminum foil on the grill, put the fish skin side down on the aluminum foil, sautee in butter and squeze lemon on top and cook until she turns white and flaky. HHhhhmmmm good........
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  7. #7
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    Quote Originally Posted by Hanr3 View Post
    Yep, that's how I fillet my crappie, actually that's how I fillet pretty much everything regardless of size.
    If Im grilling it, I won't make the second pass. I'll leave the meat on the skin. Then place aluminum foil on the grill, put the fish skin side down on the aluminum foil, sautee in butter and squeze lemon on top and cook until she turns white and flaky. HHhhhmmmm good........
    I will have to try that!
    BSRRofl

  8. #8
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    skeetbum is offline Crappie.com Legend - Moderator Jig Tying Forum
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    Folks tell me I do the electric like I do the regular knife. I unzip down the top alongside the dorsal fin, then cut to the spine behind the gills. Then go to the spine in the top cut I started with to get all the meat above the spine free. Then go back into the gill cut and turn the knife sideways and cut the ribs and free up as much of the meat as possible below the spine. Then finish cutting the skin and belly to the tail, flip and d-skin, then fillet the ribs out and leave no meat. Sounds slow, but moves right along once you do it a few times. Having your buddy do the rib removal makes short work of the whole process.
    Creativity is just intelligence fooling around

  9. #9
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    I am with skeetbum, I use a regular knife and filet the same way.
    Randy Andres

  10. #10
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    I do it just like the video except instead of cutting the rib cage completely out the way he did, I slide the knife down the ribs and cut out just the bones.

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