Techniques to fillet a crappie

[floppingcrappie]

I have used a Rapala wood handle fillet knife in the past. I now use an American Angler electric fillet knife for me it is just a lots faster not to say it is any better than using a traditional fillet knife like you use.

I only had two fish to cut up, maybe if I had 20 and electric knife would have been better. Although, I prefer the old school way of doing certain things like cutting up a fish.

[floppingcrappie]

Any recipes for bluegill? I need some good ones for this weekends video.

[CrappiePappy]

Any extra flavor when you leave the skin on?

When the fish are cooked fresh, yes ... I do find that leaving the skin on does add a light "nutty" taste to Crappie. That's one reason I sometimes clean them "old school" (scaling/gutting/removing head) ... especially if I'm going to fry them shortly thereafter, for myself. If there's any chance I'm not the only one that will be eating them, then they get filleted.

BUT .... that "nutty" taste, when leaving the skin on, can easily be overwhelmed by any heavy breading/batter or added flavorings. A light coating of yellow corn meal works fine & adds no extra flavor to the fish.

[Tree Wraith]

I used electric fillet knife. I start the cut right behind the gills and go to the backbone. Then I turn the knife 90 degrees and cut through ribs and all, remove from skin and then cut out the rib cage.

X2. caught some this weekend - timed my self, took about 45 sec per fish to cut fillets off to the tail, flip over remove meat from the skin, then use pearing knife to scallop out the ribs, and chuck the meat in salt water. Fish were in the 10" range.

I have a Rapala elect. knife. After a while had to let it take a breather, gets too hot and quits working till it cools down. 20 fish -around 30 minutes for set up, fillet, and cleanup. Can't beat it

[StantheMan2567]

As always I enjoy your Crappie videos! Definitely keep them coming. As for recipes other than frying the Baked Parmesan Crappie recipe found here on Crappie.com forum for Cooking Crappie is top notch. Here are a couple pictures from last week when I did the recipe. I only cooked at 425 for about 15-17 minutes to get the desired results, and used Rosemary instead of Thyme. I am sure you would need to back off a little on the cook time or maybe temperature if the bluegill fillets are smaller or thinner.



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[ad1974]

I can really say I've noticed a different flavor with the skin,its just the way I was shown how to do it years ago and still how I do it to this day.

[FurFlyin]

Any recipes for bluegill? I need some good ones for this weekends video.

I've done this a couple of times and it's always a big hit. Scale them, then fillet them, leaving the skin on. Wash and salt them. Bring a pot of water to a boil with shrimp boil, salt, a bay leaf in it, drop them in and cook them until they're starting to get flaky.

Obviously they'll taste like boiled shrimp, but they also have a little bit of the texture if you don't overcook them.

If you want to make a meal out of it, cook potatoes and corn on the cob in the water first, then add the bream fillets.

[Central Minn]

I used electric fillet knife. I start the cut right behind the gills and go to the backbone. Then I turn the knife 90 degrees and cut through ribs and all, remove from skin and then cut out the rib cage.

Same here start behind gill and curve a little towards, above the eye,nice little piece of forehead meat, and I the same with the rest.
Best electric I've used so far is the Black and Decker (15-17)dollars at wall-mart, best blades I've found are the Berkley Slim Fillet blades.

[floppingcrappie]

As always I enjoy your Crappie videos! Definitely keep them coming. As for recipes other than frying the Baked Parmesan Crappie recipe found here on Crappie.com forum for Cooking Crappie is top notch. Here are a couple pictures from last week when I did the recipe. I only cooked at 425 for about 15-17 minutes to get the desired results, and used Rosemary instead of Thyme. I am sure you would need to back off a little on the cook time or maybe temperature if the bluegill fillets are smaller or thinner.


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Thanks StantheMan2567, I was actually thinking about doing a shore lunch with the bluegill (campfire style), but I think I can make this recipe work over a fire.

[Quailtail]

Pretty much the way I do mine. Never mastered the electric knife. Always cut through the fish. Don't have that problem with the regular filet knife.

I did not know you could cook fish any other way than frying them in hot grease. I won't eat them any other way. My mom used pork lard when I was a kid. She could cook some good tasting fish.