We fish often & fry up our bone-free fillets w/crisp cracker crumb coating (Sunfish, Perch, Crappies & Bass) My husband has filleted fish all his life & was happy to share his craft for this guide.
Keep your catch as FRESH as possible in cold water (summer) or in icy slush (winter) until its time to clean them.
I dedicate this guide to Phil, my high school sweetheart, fishing buddy, best friend, amazing cancer &, bone marrow transplant survivor, & husband of 40 years as of 3/31/13. Thanks for demonstrating!
After filleting, place in cold water, then rinse thoroughly under cold water. This will remove blood and whiten them up.
Same method for Crappie (pictured), Bass, Perch and Walleye.
Fish fillets freeze well! Place desired fillets in Ziploc bag, add water so they'll be encased in ice. Work out air bubbles & seal to avoid freezer burn. Freeze bags horizontally. Keep up to 6 months.
You get TWO V-shaped fillets from each fish. Watch for my delicious way to prepare crispy fried fillets in an upcoming SnapGuide!
- Fresh fish
- SHARP Filet knife
- Cutting Board
- Zip-Lock bags if freezing
- Kitchen shears