How to Fillet a Crappie

If you want to be considered a true fisherman, you should be able to fillet your own catch. It’s a good trade to have because most people don’t know how to fillet fish. It may also be important because of the health concerns lately. Lakes and rivers have been contaminated with pollution. It’s important to only fillet the healthy part of the fish, or it’s possible that a disease of some sort could be transferred. It may take time for some to master this method of filleting. Some may catch on right away if they know how to make precision cuts with a sharp blade. But if you follow these steps correctly, you should be able to get a solid fillet of meat off of the crappie in no time.

Step One: Gathering your supplies

It is important to use the right supplies while filleting crappies. You will need a knife, newspaper, and a bowl. First, make sure that the knife is sharp. It is recommended to sharpen it after every use. Next, find old newspaper and lay it down where you will be filleting the fish. It provides a good protection layer, and easy cleanup. Then find a large bowl, and fill it with salt water. You will be putting the fish in that salt water brine after the fillets are taken off of the fish. The salt removes any blood that is still left in the meat.

Step Two: Making the cuts

This is the step where you remove the fillet from the fish. Your first cut will parallel to the gills, and right next to the directional fin in the middle of the crappie’s body. You make the cut up and down on it’s body, so it’s head and body meat are separated. Cut about halfway through the fish until you feel bones. Then you switch the direction of the blade so it’s parallel with the table, and you will start removing the meat. It’s easiest if you cut right through the rib cage. Keep your blade close to the upper dorsal spine (big spiked fin), and keep the bottom part of the blade in the middle of it’s bottom belly. Keep moving the blade until you reach it’s back fin. The fillet of meat shouldn’t be attached anymore. Repeat on the other side of the crappie. You should have two nice fillets now, with the ribcages still attached.

Step Three: Removing the ribs and skin

It’s important to remove the rib cage because no one likes bones in their meat. Simply slide your blade directly under the bone cage, but be cautious to not remove too much meat. Next you will need to remove the skin. Simply slide your blade on top of the skin in between the meat, but again be cautious to not remove too much meat again.

Step Four: Fillet Treatment

After you have removed the bones and skin from your meat, you will need to treat the fillets correctly to get the best taste. First, rinse the meat of any surface blood. Then fill a bowl with salt water, and soak the meat. That will remove any remaining blood, and might deteriorate any small bones. After a day of soaking, your meat should be ready to cook and eat.

Now that you have followed these steps, you should be able to prepare an excellent dinner for your family. All you had to do was make a few simple cuts to remove the meat from the fish, and clean off the meat with different kinds of water. Now you can officially consider yourself an outdoorsmen.