Fileting Blugill

[William D. Matlock]

Don't know if anyone is interested, but I've perfected a technique for fileting blugill that enables you to easily filet any size fish, and eliminates the removal of the rib cage. I can easily filet 75 per hour, and more if I really try. Haven't made a video of it yet, but that is easily remedied.

[David, aka, "McScruff"]

Well, Dick, I prefer fileted fish. In Minnesota, we dipped crappie filets in a bit of salt. A swig of beer and "...mmmmmm, boy!" That was a good way to spend a winters evening.

Even so, my humble opinion is that most sunfish are a bother to filet. Perhaps I lack patience for the job. I'm always eager to get done with cleaning fish.

Maybe I'm a poor angler and just miss all the big fish, the ones worth fileting. Whatever the reason, I just give in and do 'em 'Southern Style'. I think of it as an expedient.

At the table, I just eat around the bones of such fish. It only needs a fork and a deft touch. I'm like the cat in the old cartoons; when I'm done there is just the intact head and bones.

[Jeffrey D. Abney]

A.K.A. Skeletal remains....

[David, aka, "McScruff"]

I love the image, Jeff.

[Rick King]

Yep, North or South it is very good that way and I love the North, however I like to visit the South. I fillet most of mine because that is the way my wife likes them. I prefer to do it the way you do. I just love to eat a chrispy tail..plus I think they taste great that way.

[dick tabbert]

Rick you can fillet your fish and have your tail on and eat it too.

[David, aka, "McScruff"]

Six of one, 'half a dozen of the other."

[dick tabbert]

I'm always open for better ways to do things. To this date I think Musky Mod has the best fillet procedure out. He put out a short video showing how its done. I'm sure there is other ways to achieve the goal but its worth watching over and over to see if you can pick up some pointers.

[Bill "Musky" Modica]

Easily filleting 75 fish per hour or more would be worth a few views...we're all waiting for the remedy!