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>> Fillet Fish Easily :: By Marshall Stanton on 2001-07-10
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Fillet a fish the easy way! Don't cut that fillet and skin away from the carcase, but leave the skin attached. The photos below show how. With a little practice, one can fillet a crappie or similar fish in less than a minute per fish!

When making the initial cut to fillet the fish, make sure that the knife is at an angle as close to the head as possible behind the front fin in order to get all of the useable meat possible.

After making the initial incision on the flesh, twist the knife blade approxamateally 60 degrees, then cut along the backbone severing the rib bones from the spine, and continue slicing the fish, keeping the knife as close as possible to both the dorsal and anal fins as shown in the picture.

Carefully cut to the base of the tail without cutting the through the skin. This is the key to making the fillet process fast and easy. Make sure that you don't cut the skin free.

Once having sliced the fish to the tail, use your knife to simply flip the fillet over, while it is still attatched the the skin at the tail.

once the attatched fillet is flipped over, beginging next to the tail, slice through the meat of the fillet down to the skin, then using the knife at a very shallow angle, simple slip the fillet from the skin. The flap of skin attatched to the tail will hold the skin while this part of the procedure is completed, making it much easier than if the fillet had been detatched from the skin.

Once the fillet is cut free from the skin, flip the fish over and repeat the process on the other side.

Two nice skillet ready fillets after completing the other side of the fish.

After removing the fillets there is basicly no watse of useable meat. notice the skin is still attatched to the carcas.

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