I fillet them just like a crappie
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
Speck
Real men troll for crappie (Here Fishy Fishy !)
+1 on this. I used to scale them but that's just too much trouble and mess.Originally Posted by speck chaser
Keep none under 7" and fillet them. Ummm Ummm good.
Keep none under 8" and fillet them.
"You Can't Catch Fish From The Couch!!"
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
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If you like um whole I think a big spoon will scale um pretty good. Sometimes the wife likes them whole.
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I fillet mine. Just too much trouble for too little meat to scale them