What is the best way to clean gills while keeping most of the good meat? Thanks alot,
Ian
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What is the best way to clean gills while keeping most of the good meat? Thanks alot,
Ian
I fillet them just like a crappie
+1 on this. I used to scale them but that's just too much trouble and mess.Quote:
Originally Posted by speck chaser
Keep none under 7" and fillet them. Ummm Ummm good.
Keep none under 8" and fillet them.
Its been a while but, slit the skin down the spine on both sides then from top to bottom behind the gill plate. At the top there should be a small flap, pull and peal like a banana. Take the fillet as you see fit. I always trimmed over the rib to get as much meat as possible. I am sure there are better ways but when I was in practice I could do about two a minute.
THE BANDIT
If you like um whole I think a big spoon will scale um pretty good. Sometimes the wife likes them whole.
I fillet mine. Just too much trouble for too little meat to scale them