Bluegill - Big Bluegill

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A method I've used for several years.

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Comment by dick tabbert on July 2, 2014 at 12:44pm

Thanks for sharing Bill.

Comment by Kelly Peterson on July 2, 2014 at 11:36am

Check out Musky's second video on this subject. just more close up video and a couple tips. Great stuff!

Comment by Jim Gronaw on July 2, 2014 at 9:20am

Glad this has surfaced again...this is almost the exact technique I use as well. Very well explained and produced...works for many other panfish as well!

Comment by DAVID L EITUTIS on July 2, 2014 at 9:04am

HEY MUSKY , THANKS FOR POSTING THIS , very informative and a non messy way of doing this task. I've been using an electric knife for years and will give this method a try soon . REALLY CLEAN WAY OF DOING IT .....

Comment by JBplusThuy on July 1, 2014 at 11:59pm

Great to see this, gonna bookmark it. That's a great fillet technique@

@Jeff - I usually eat my 'gills the Asian way, even in the days before I had an Asian wife, but I'll try this next time I get to go fishing :)

Comment by Kelly Peterson on July 1, 2014 at 9:35pm

Awesome-can not believe that I've been doing it the hard way and the messy way for so long. Can't wait for my next mess of bluegill to filet  your easy way!

Thank you!  :)

Comment by Jim Gronaw on October 25, 2012 at 9:36am

Very good vid on a solid filleting technique. I use almost the identical proccess. With the pin bones, I simply pull the fillet with my thumb and the bones separate from the flesh, then I'll slice down around the ribcage to secure the 'flap' I like the tight cuts immediately behind the head and gills to get more meat. Great job, Bill!

Comment by Jeff Soto on October 23, 2012 at 3:56pm

Great vid!  Boneless panfish are the only way to go!  In my area we have quite an Asian community that just loves to catch and eat Bluegill, but they do not fillet the fish, only gut and head them.   Then they pick through the many tiny bones during their meal.  Not me.  I want to be able to get a nice mouthful of fresh fish on my fork, and not worry about ANY bones.

Comment by Dana on June 2, 2009 at 12:12pm
excellent method!!
i too love my Rapala fillet knife, ive given away multiple others in favor of this one.
I usually cut the fillet out witht he ribs and then fillet the rib cage out, but i get guts all over and lose the "flap" meat - which is a tasty, crispy part once fried.
i will be trying this way this weekend
Comment by carter wireman on May 27, 2009 at 7:46pm
I have done the same as you for years clean and mostly bone free I do the ribs a little diffrent instead of rolling with my knife i just pull the loose meat over and out of the ribs this seems to work very well and quick has anyone else tried this.

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