Thread: Fillet crappie.

Looks like you're getting the hang of it, buddy. Glad to see that you are angling the knife cut up towards the head more, and not just cutting the filet at a 90deg angle behind the gill plate (as I've seen many others do). That extra little chunk of back meat will more than compensate for any lost meat from the lower regions of the fish.

Good Job !!

Looks good buddy, I need more practice too.

I'd say you've got the hang of it quite well.

Looks good to me, now that you have the Catch and Clean part down pat, let us see the Cook part. Panfish are aptly named, mighty fine in the Pan.

Personally, I don't worry about attempting to save any belly/rib meat until I'm filleting a MUCH larger fish (as in big snapper, grouper, or catfish). With fish that have thin rib bones (like crappie) I cut through them and then carve them out after the fillet has been cut off. With fish that have very thick rib bones (like sheephead), I cut down to the rib then push the tip of the knife out through the skin and carve around them leaving the ribs connected to the spine.

you are doing great , I might offer a tip though , it looks like you filleted it and took off the fillet with the skin on , its much easier to leave the fillet on the fish at the tail and flip it over to take it off the skin .
it isn't all that easy learning how to do it right but to be sure you are on the road to a perfect fillet my friend

some on here will be appalled that you didn't leave the tail on to eat. right mac?

Thanks everyone, next time I’m gonna cut thru rip cage if that doesn’t hurt my fillet knife. This case I can leave tail part on for easier pulling when skinning. Don’t know when since I still have 4-5 fillet in the freezer.