Looks like you only clean half the fish? Why???
Got there around 8:00 a.m. headed up from Bucksaw , finished at 1200,noon, had 10 Nice blues UNDER 24 inches and 3 channel. Went Tuesday of last week and had 10 Blues and 8 Channel, everything in 20 feet of water, water has been 86 degrees, placing noodles close to the channel.
vic n LIKED above post
Looks like you only clean half the fish? Why???
It is the same, start behind the gill just like crappie. Only done a few cats and bones are tougher to get through but again start much closer to the head. You will cut the rib cage out the same.
We start right behind pectoral fin. You are loosing a thick chunk of meat above the rib cage. Looks like you are trying to avoid stomach cavity but loosing some good meat above rib cage along the backbone.
Just do them like a crappie or any other fish. Electric fillet knife helps or husband will use big butcher knife for rib bones. Skin ne first and you will see how much meat you are loosing.
Not that I am a fillet guru but I will take my finger and feel for the "shoulders" of the cat before making first cut. Mine look much like yours afterward except a little further in front of the dorsal. Heck cats are 40 % head seems.
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vic n LIKED above post
Agree with perch plucker. If you can save the meat behind the pectoral fin and above the rib cage you will be amazed on how much you are wasting. Takes a little practice but worth it in the long run.