Whiteys.......

[Meely]

Hello Gang,

 

Been enjoying my free time as of late on Simcoe.

Have had the good fortune of icing some nice sized white fish.

My only problem is filleting the little buggers.

That darn "Y" bone is a killer and I can never manage nice clean, boneless fillets.

Any suggestions/help??

 

Thanx,

 

Meely

Edited February 19, 2008 by Meely

[Sinker]

Check this vid out. I still think there are bones in his fillet, but it shows how to do it well.

 

There is another row of what I call "pinbones" in there. I either cut them out after I take the skin off, or pull them out with needle nose pliers if I leave the skin on for smoking.

 

Turn the volume down a notch......the music is horrid!!!!

 

http://www.youtube.com/watch?v=HfiYbUSPnHg

 

Sinker

[douG]

Standard fillet technique for perch, walleye, salmon or trout. I find the esox to be trickier, the pike with the Y bones, and the muskie with the fanatics. Eating each species has its drawbacks.