Just keep practicing and since you are welcoming the input from those with so much experience... you will no doubt be flippin' fillets like a filleting machine.
No doubt,,,, you will be an ole pro in no time at all.
Just keep practicing and since you are welcoming the input from those with so much experience... you will no doubt be flippin' fillets like a filleting machine.
No doubt,,,, you will be an ole pro in no time at all.
"Just Like Iron Sharpens Iron... So it is that One Man Sharpens Another Man." Proverbs 27:17SpeckledSlab LIKED above post
I went crazy today lol, after I tried the cornmeal and didn’t like it as much.
SpeckledSlab LIKED above post
Excellent job your doing!!
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Proud Member of Team Geezer!SpeckledSlab LIKED above post
The electric is the way to go on the rib bones.
The love for fishing is one of the best gifts you can pass alonghdhntr, SpeckledSlab LIKED above post
forgot my electric at home so when at condo had to do it the filet knife way which havn't done for ages. Did decent job as paid attention to one of the old time crappie guru's at T hill recently. did good job especially the first side of sliding it along backbone and down ribs but when I flip it over have more difficulty. Solution? Buy second electric and leave it at condo!!
Redge, SpeckledSlab LIKED above post
had neighbor need a crappie fix so sent my bestie over to pick up some just as I was done fileting some good ones and then right into sautee pan. Now THAT's fresh. inspired me and I did rest next night same way and still lot of meat on those filet's so I did good!
Redge, SpeckledSlab LIKED above post
You did fine filleting,for years I struggled until an old gentleman tutored me correctly,now I get more meat per fillet,and can bring smaller size fish home,expecially bluegill.I also learned to sharpen a fillet knife,life is much easier now .
SpeckledSlab LIKED above post
I too agree with crappiepappy and Ketchn. Electric fillet and flipping the fillet, while it still being attached by a small strip, considerably speeds up the process. Most all started with a fillet knife, it is important to know because electric is not always an option. You’re doing a very good job and beats practice. When we cleaned panfish or crappie in the 60’s and 70’s we always scaled them before filleting, as most around us preferred the flavor and a little crunch the skin provided. From ‘63 to ‘75 we operated a marina/fish camp, I would love to know just how pounds of fish we cleaned during that time all with manual knives. It wasn’t until many years later that I would come to appreciate the electric version. Fish on!
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