Just wondering ..I have seen a couple of crappie filleting videos in the last while but I haven't seen anyone remove the y-bones. I always have and I did a video today of my technique. Sorry about the lighting... let me know what you think.
Once I get going I think that I do a crappie start to finish in about 1 1/2 minutes.
http://www.youtube.com/watch?v=5fYg0Q59Igg
Ken
Last edited by siscoken; 08-01-2008 at 06:21 PM.
rib cage is all that i ever remove
Speck
Real men troll for crappie (Here Fishy Fishy !)
YouTube - Fillet Rainylake Crappie
I was able to edit original post....thanks Cane Pole
Last edited by siscoken; 08-01-2008 at 06:25 PM.
Pretty neat but you should give an electric knife a go. Much faster for me, anyway.
Health nuts are going to feel stupid someday, lying in hospitals dying of nothing.
I like the look of the filets. I bet they look great fried up that way BUT all I ever do is fillet, flip, skin and then remove rib cage. We lose the whole little part you have on the bottom. Get a piece of corrian (spelling) and place it on top of your cleaning board...Nice and level that way. Good vid. Keep um coming. Out of the gate I do a crappie in about 15-20 seconds with electric knife.
Last edited by sac-a-lait; 08-01-2008 at 08:02 PM.
but, I wasn't aware of Crappie actually having "Y bones". Isn't that a Pike family thing ??
I use a elec filet knife, and cut the fish higher on the head (over the eyes) than most people I've seen do, to make up for the lost meat that goes in the trash along with the rib bones. Although I do use the "traditional" scaling/gutting technique on smaller fish ... I still don't worry much about the belly/rib bone meat. I may or may not pick it out with a fork, but normally just cook enough (numbers) to ensure I get all I want/need from the back/tail portion. Family members, that I provide cleaned fish for, wouldn't even accept any traditionally cleaned fish :p ... if it isn't bone free filets, they ain't interested
Watching these videos and reading about the filet knife proceedures, has given me an epiphany, though. I realized why my filet knives dulled so quickly ... I was using them to cut thru the rib bones, like a elec knife does, rather than "scoring" the meat, around them, and avoiding cutting thru the bones. Even so, I think I'll stick with my elec knives, since I've become more comfortable, fast, and proficient with them.
.... cp
I don't know nothing bout Y bones, but I do know crappies have invisible bones.
Caught 'em in my throat before. Coughed up nothin'. Caught 'em in my nasal before. Snotted up nothin'.
Don't have a clue where them bones go and hide. But I sure knows when they are hung up in the passage ways.
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Proud Member of Team Geezer... authorized by: billbob and "G"
I filet my fish pretty much the same way. I never worried about the y-bone because I only associated that with Pike. Next time I clean a crappie I will have to inspect it to see if there are any y-bones.