Meely Posted February 18, 2008 Report Share Posted February 18, 2008 (edited) 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 Link to comment Share on other sites More sharing options...
Sinker Posted February 19, 2008 Report Share Posted February 19, 2008 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 Link to comment Share on other sites More sharing options...
douG Posted February 19, 2008 Report Share Posted February 19, 2008 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. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now