Hi Rick, I was wondering about your method of filleting panfish. Can you tell us any of your secrets?
Mike B
Mike,
You ought to get his cooking recipes too 
.
Robert B. McCorquodale
Sebring, FL
“Flip a fly”
I think it is the standard fillet. Cut from the back to the stomach behind the gill plate. Cut down the spine from the front to the back. Cut fillet off fish, reverse and then take the filett of the skin.
I tend to do several fish before I take the fillets off the skin. |
I don’t use an electric knife.
I just keep the knife very sharp.
two favorite recipies.
Soak fillets in about 1-2 tbls Teryaki sauce for 6 to 8 hrs and then grill or bake on a pammed sheet pan.
Mix cornmeal, paprika, chili powder, onion powder, garlic powder, dalt and pepper to taste. Coat fillets and bake at 400 for 10 to 14 min ( depends on thickness fillets).
Rick
I can now do gills and crappie in about 45 seconds.
Thank Rick…I was wondering if you did you an electric knife.
Mike B