Filleting fish
The method below of filleting fish is basically universal for all type of game fish except pike and muskie, they have what is commonly referred to as a Y-Bone this is a second set of inward ribs that can only be removed by cutting a section of the fillet out.
Filleting is the best way to prepare larger fish for cooking or freezing because it neatly separates the edible parts from the remainder of the fish. Skin may be left on or off, depending on your preference.
Step 1
Begin by washing the fish and blotting it dry, then placing it on a flat cutting board. Plywood rubbed with cooking oil makes an excellent board.
Step 2
Hold the head with one hand and make a shallow slit from top to bottom in back of the gill. Make sure the slit is not too deep.
Step 3
Using the fine tip of your fillet knife, make a slit along the back-bone to the tail. Avoid cutting through the bone.
Step 4
Insert knife tip into slit near the head and gently slice down the back, keeping knife flat over the ribs.
Step 5
Work the blade tip through until it comes out along the belly. Peel the flesh back as you are cutting. Slice back to tail…then cut the fillet loose from the rest of the fish.
Step 6
Turn the fish over on the other side and repeat the process.
Step 7
Remove the skin by laying the fillet flat against the board and trimming the fillet loose.
step 8
Use tweezers or needle nosed pliers to gentle pull any remaining bones out.
Step 9
The fillets are now ready for cooking or freezing to be enjoyed at a future date.
Step 10
Be sure to wash your knife with fresh water and wipe it before inserting it back into the sheath. To remove fish odor from your fingers wash with a little lemon juice.
