3 Ways to Fillet a Bluegill That Every Panfish Angler Should Know!

[@philmann3476]

When I was a kid and more than happy to eat anything that was a "keeper," we'd just gut'em out, throw 'em in a pan with some butter or oil, hit 'em with some salt and lemon, and go to town. Bluegills, sunfish and perch were always a great time and loads of fun. Many thanks.

[@calebwistad]

Easy to catch and delicious!

[@Montyturnbow]

Me too

[@milktruck9345]

Blue gills and sunfish are the same.

[@philmann3476]

@@milktruck9345 I didn't know that. If they were larger and distinctly blue, we called them Bluegills. If they were smaller and yellow, "Sunfish." In any event, they were fun, and for any young fisherman in the Midwest, were likely the very first fish he ever caught.

[@milktruck9345]

@@philmann3476 ok I was always told they were the same maybe not. But yes when we were kids it was fun to catch them.

[@jacobgillespie4758]

First fish I ever caught was a bluegill and they've had a special place in my heart ever since. This is quite well done. Panfish are often overlooked as a food source.

[@calebwistad]

Thank you sir! Same here. I remember biking to a lake near me and wading around catching a stringer full and bringing them back home hanging from my handlebars!

[@tomvana4270]

You and 99% of the rest of us. Gills and perch it doesn’t get much better eating.

[@calebwistad]

@@tomvana4270 hard to beat either!

[@itsalphoenixyt]

My first catch was a small blue catfish that was maybe 2 pounds and I caught it when I was 3 at the docks that my uncle used to leave down the river to the ocean for shrimping on a shrimp boat.

[@gabec2494]

​@@tomvana4270 amen to that!

[@alanstrong55]

Bluegills are such a tasty fish. I got the honors of eating with a North Texas family that had fried Bluegills and fried potatoes for supper. Soo goood! Thank you, Martha Hidle!

[@calebwistad]

They are delicious indeed!

[@revolvermaster4939]

Bass are for fillets, bluegills for frying whole. My family likes the tails and fins

[@calebwistad]

I need to cook them that way some time.

[@terryogletree2128]

I scale and cut the whole tail off about an inch up and fry them up first and munch on them while somebody else cooks the rest

[@rafeone9808]

No other options?

[@revolvermaster4939]

@@rafeone9808 not when I catch & cook them.

[@revolvermaster4939]

@@terryogletree2128 I leave panfish whole, but I also fry the bass leftovers from fillets, the bones, fin & tail.

[@mpbarber12]

I remember helping my dad clean bluegill when I was a kid up at our cabin in Minocqua. My dad used a fish descaler and I can remember scales just flying everywhere. Good memories

[@calebwistad]

Those memories are the best!

[@jackiejackjackson347]

I have a cabin in Minocqua!

[@erikdeeNOSPELLSNO]

You can submerge them and scale them underwater, I which I had known that for my first 1000 or so fish! You can also use a spoon or regular fork. I remember those days being covered in scale too! The skin when fried is arguably the best part of most fish!

[@erikdeeNOSPELLSNO]

@@calebwistad Playing the piano on a fishes spine... '75

[@ReconRat3]

Scale ‘em in a tub under water. Controls ‘scale spray’.

[@jakemitchell1671]

Excellent tutorial. I've used all three methods, but I grew up eating them just scaled and bones-in. There's a nice little art to pulling the sides apart at the dorsal and then lifting the spine and ribs out in one piece. However, my kids live in a world where bones in fish are absolutely unacceptable and filets are the only civilized way to eat fish, lol.

[@calebwistad]

Yep. That’s where I’m coming from too. Lol

[@jaynedaily6080]

Best detailed video of fish cleaning. Thanks!

[@calebwistad]

You bet!

[@Lomadelasbrujas]

Thank you. Haven’t fished in forever, so this was a great refresher

[@calebwistad]

Good deal!

[@carlking8530]

I prefer to scale them, gut them, cut the head off (sometimes), build a small fire, and roast them over the coals. That crisps the skin, there are not really many bones in a blue gill anyway. That's just my favorite way. Roast them in a roasting basket. Gives them a slightly smoky flavor. Yum

[@calebwistad]

That sounds really good! Might have to try that.

[@carlking8530]

@@calebwistad Works with most any species, season them for your taste, use some olive oil so the seasonings stick. Best part, no greasy cleanup.

[@cindyhappel7376]

This was an amazing video. I grew up eating panfish and we would always scale them and cook them with the skin on. We didn’t even filet them, but now I know how! Thanks so much!!!

[@calebwistad]

Thank you! I’m glad to have helped out!

[@kennethmadore867]

what did you uses for spices if i may ask to get the best results.

[@davidg813]

I like yellow perch but you'll never hear me say pass the rock bass

[@michaelogden5958]

Cindy, that how we grew up. Nothing better! 🙂

[@aliverrett1349]

​@@davidg813 I happen to like rock bass

[@Woodstock271]

Watching this and reading some of the comments really brings back memories. Every summer since I was a little kid, I couldn’t wait for our family trips up to the lakes in northern Wisconsin. We lived in Chicago and there was always someone in the family who had an outboard motor but no boat. That someone, was gramma Callahan. The lakes we went to had a cabin, a wooden pier with an aluminum skiff but no motor on it. That’s why most people from the city only had a motor but no boat. It was just normal to see outboard motors in garages back home but I never saw anyone with a boat. Everyone knew they didn’t need a boat. The boat is already at the lake. You just needed a motor for it, unless you wanted to row all over the lake. Most experienced vacationers had a motor and brought it with them. We had all our fishing gear and our last stop before we got to the lake was always a bait shop in the nearest small town. Arriving at the lake and our cabin, I’d usually be opening the car door getting ready to leap out and run to the lake before the car came to a complete stop. I’ve been waiting all year to go fishing and I didn’t want to waste a second doing anything else. Of course I had to wait though. The adults always wanted to unpack the car and check out the cabin. Boring. I wonder how many fish I missed out on doing stupid stuff like that? I had my brand new black and white Zebco rod and reel combo that always reminded me of Mickey Mouse for some reason. It was the colors I guess and it did look kinda crappy compared to Dad’s super-cool reel. My younger sister was content with her pink version of the same setup but mom and gramma swore by their old-fashioned cane poles. This was the early 70’s and I never saw mom or gramma use a reel. They caught a few fish but weren’t nearly as dedicated as I was. They’d give up after a few hours while I had to be dragged kicking and screaming off the pier because it was dark out and dinner was ready. Again, adults are boring. Our vacations up north were two weeks long and during that time me and my baby sister must have caught hundreds of bluegills, sunfish, and perch. Anything over 4 inches was a “keeper” though I caught a few monsters close to 8 inches. Then it was me and my sister’s job to clean the fish. We’d scale and gut them and cut the heads off in the cleaning shack while getting eaten alive by mosquitoes. The adults were in the cabin smoking and drinking and playing cards. We never bothered trying to fillet the little fish, there’d be nothing left. Mom and gramma would dip the fish in flour and fry them in oil. Always warning us unnecessarily to watch out for bones. (Thanks mom, no sh*t) There were more bones than meat sometimes but those fried fish are still one of my favorite meals on Earth. And some of my fondest memories as a kid. Turning 60 years old this year and haven’t caught a bluegill or perch in 40-some years. Spent my life after high-school in Hawaii. Still fishing of course but huge Tuna and Marlin are a whole different ballgame. I really miss those quiet calm lakes up in northern Wisconsin though. Thanks for the cool video and sparking a memory.

[@calebwistad]

Wow, thanks for sharing! Those memories are priceless. I was fortunate enough to grow up here and those two week vacations you mentioned were virtually my everyday life as a kid. Imagine having all that at your fingertips right out your back door 24/7! (And to this day, it still makes me feel like a kid, which is why I still live here!)

[@Woodstock271]

@@calebwistad, That’s so cool man. I met kids like you who lived permanently up north on the lakes and I was jealous. Man that was a dream of mine as a kid. Just live on the lake and fish every day. But I always had to return to stinking Chicago and dream about next summer vacation up north where I felt more at home and more in tune with nature. My dad was born and raised in Wisconsin so he knew the north woods and lakes like the back of his hand. Took me camping in the snow on the Wolf River when I was about four years old. Dad taught me everything about fishing and camping up there and Wisconsin has a special place in my heart. It was paradise to me as a kid. I don’t know if you know Booth Lake but it was one of many small lakes I remember but don’t remember the location of. Pelican Lake was another one we went to, it’s around Rhinelander. North or south of it, I forget but I caught my first Muskie there. Five of us in the boat all fishing for crappie toward sunset and I decided to try my trusty Rapala minnow lure I never caught anything on…yet. Everyone laughed that I wouldn’t catch a thing on that, the crappie are biting live minnows on the surface under a bobber. (Yawn) I frowned and kept casting my Rapala. All of a sudden the water exploded and a huge fish jumped out of the water with my Rapala in its mouth. My mom yelled, “Sean’s got a Northern!” (Only Wisconsinites call Pike, ‘Northern’) My dad yelled, “That’s a Muskie! no spots, only stripes! Loosen your drag son! You only got 10 pound test! Holy Christ!” I did have a plastic-coated wire leader though, and that’s what we always used back then, even for panfish. Seems ridiculous now but very necessary for a Muskie. My drag was loose and screaming, everyone on the boat pulled in their silly crappie jigs and I was the star of the show. “Let him run, son. Tire him out.” Everyone was excited but it was habit to whisper advice so as not to spook the fish. Being stealthy and quiet was paramount to catching fish. If you were anchored with the typical coffee can anchor full of concrete and someone on the boat dropped a beer it made a huge noise, the fish were spooked for miles and we had to move. “Nice going, moron. You ruined this spot”. I’m not sure if that was true but we always moved and made the noise-maker feel guilty about it. And then it was his fault if we didn’t catch any fish at the new spot. Anyway, everyone is silent on the boat, the Muskie is tired and dad noticed our net was too small. The Muskie is right at the side of the boat and it was nice. 40 inches easily. My dad went for a tail-grab and it took off, my lure was barely hooked and ripped through its lip. It was gone. Bye bye Muskie. That was fun though and nobody criticized my choice of gear after that. I kept that lure for years but never used it again because the Muskie had broken its neck and the head of the lure slid up and down the wire. It was busted and all scratched up. It sat in my tackle box as a good-luck charm. I bought a few others like just like it and never caught anything on them. I did better with spinners and poppers. Sorry my Wisconsinite friend, I get carried away telling a story and don’t when to stop. I blame the Irish blood. I subscribed to your channel yesterday and have been watching a few of your videos. Great stuff and very nostalgic. I didn’t comment on them not wanting to clog up your comment section with my long-winded stories. It’s fun to read the others and know they are in the zone. Take care, tight lines, peace and aloha to you and yours. 🤙🏼

[@calebwistad]

@@Woodstock271 no problem man, I enjoy hearing your stories!

[@Woodstock271]

@@calebwistad, Thanks man. I enjoy writing them. Happy fishing and be safe.

[@spydahed808]

Skin on adds alot of great flavor!

[@calebwistad]

For sure!

[@agtrucker]

Thats the only way to eat a mess of gills.

[@joeyguidry1231]

I had 20 nice ones last week, scale them then filet. I like the crisp skin.

[@calebwistad]

Yes. Best way imo!

[@caseywallace2240]

​@@calebwistad me too. Same with crappie and yellow or ring perch.

[@burtonedwards2120]

Me too.

[@thefloorstalker6064]

Excellent video... added the Bubba 7” Tapered Flex to my Amazon shopping list... thanks much

[@calebwistad]

Awesome. You will love it!

[@KirkAllmond]

Definitely better with the bones in than filleted. The crispy tail and dorsal fin is so good! And it really just falls off the bone, it's not like work to eat.

[@calebwistad]

Just finished a video on that topic!

[@Rloc8773]

Anyone who fillets panfish just dont know how to cook fish.

[@erikdeeNOSPELLSNO]

Fish potato chips!!!! And the skin...

[@Tykenolm]

@@Rloc8773 Is the skin of panfish safe to eat? I'm completely clueless when it comes to cleaning fish, very experienced with cooking it though lol. I guess I just sort of assumed the panfish skin in most lakes would be a little sketchy

[@Rloc8773]

@@Tykenolm THe scales cover the skin. Once you have scaled the fish and cleaned them like you should, it should be fine.

[@mcraw4d]

Panfish are one of the most versatile for me. In addition to the filets, the thin or small bits of meat (or if I only caught a couple) are great for ceviche since the acid from lime juice quickly “cooks” the meat and I bury the carcass with some lime as a fertilizer for tomato plants. Nothing wasted.

[@calebwistad]

Interesting! I have only tried pike ceviche but I should try it with panfish sometime.

[@creepinoutdoorswv]

Headed out to do some pan-fishing for the first time in a few years. Thanks for the refresher course

[@calebwistad]

You bet!

[@swimstud5151]

#2 is my go-to. Great video! Thanks for the guidance!!!

[@calebwistad]

It’s pretty slick!

[@yarmonymatoid1562]

Nice tutorial. I use all three techniques. We must have caught well over 1000 bluegills in our ice castle this winter. Kept a few every weekend for tacos.

[@calebwistad]

That’s awesome!

[@charlesyoung3879]

Nicely done, Excellent tutorial...

[@calebwistad]

Thank you!

[@jaredpeterson380]

I spent a few summers filleting fish for my fellow resorters on Leech lake in MN. This was 1964, 65 and 66. Got a dime apiece for the fish. I would get an occasional tip, but not often.

[@calebwistad]

Nice! The good old days. There was no lithium battery electric fillet knife back then!

[@Navyuncle]

I was glad to watch you fillet with the electric knife. I never tried one and now I never will. I can take my 50 year old Rapala™ and fillet as quick as a person using an electric knife. And I don't have to switch the knife to finish the job. Thanks for the video. I'd almost forgotten about scaling a fish. That's the way my dad always cleaned a fish.👍

[@calebwistad]

Glad you found it helpful!

[@dustinpotter8312]

It's probably covered in your responses but I put about 3-4 inches of water in the tub when scaling to stop the scales from going everywhere.

[@calebwistad]

Yes. A few folks mentioned that. I’ll definitely try it next time!

[@Brazuken]

Thanks. Just cleaned all the blue gills me and my son fished today and was a breeze after this video

[@calebwistad]

Good to hear!

[@Chainsnsprockets402]

When I was a kid (62 now) we used to just gut, cut the heads off and fry them whole. My mom and dad loved the fins and skin when they were all nice and crispy. You they were done when a split opened up at the top and you could open them up and remove the skeleton in one piece. I fillet them now too. Best tasting fish in the lake. 😋

[@calebwistad]

I really need to try them whole. I keep hearing how good they are.

[@taniarodrigues468]

I ordered two of these based on the reviews. kzbin.infoUgkxqmKabisEv81ul5v7OhvVxxOpt2CJruI- Received them on time and they look good. I really like the handle on these knives as they feel good in my hand. I'm giving them 4 stars on look and feel, but have not had the chance to put them to the test yet. I mostly fish for catfish and can hopefully try them out in the next few days. If they hold an edge throughout a limit of catfish, they'll be worth another star.Update...I used the 9" strong and the 9" fillet on a mess of catfish. I did put a sharpening on these before I started. I want a razor edge to fillet fish but they weren't quite that sharp. The people who gave these knives crappy reviews and said they were sending them back was because they weren't razor sharp. So what, do they not have a knife sharpener?? Good grief! I mean you have to sharpen any knife from time to time.I personally like them and am pleased with them. If you're too lazy to sharpen a knife then hire someone to clean your fish lol.I've never bought a knife in my life that would shave hair right out of the box. Don't be afraid to purchase the knives. They're pretty nice in my opinion.

[@calebwistad]

I don’t sell merchandise but I’m glad you are satisfied with whoever you ordered it from. Lol

[@WImob420]

Thank you. ate many pan fish over the years. Always watched Grandpa do it,but he never showed me. He was Probably afraid of me cutting myself or messing up the fish. So it was lost knowledge. Can't wait to practice.

[@calebwistad]

Awesome! Glad you enjoyed it.

[@stewartmills8595]

Thank you for this. I can’t wait until I get my next bunch of bluegill.

[@calebwistad]

Good luck and have fun!

[@jamesigou9033]

My personal favorite is still yellow perch. I live in an area where they're common in brackish water.

[@calebwistad]

Yellow perch are tough to beat!

[@bwilson_870]

Caught sum big bluegill. Smoked a joint and needed some guidance now im bout go cook .. thank u sir

[@calebwistad]

Haha. Nice. Enjoy!

[@shanewells9067]

All methods are very good, I would like to add if you are right handed turning that fish over and doing the opposite side first will make the other side easier

[@calebwistad]

Interesting. I may have to try that.

[@dennyharvey3808]

Absolutely

[@bobstovall5449]

Excellent demonstration, Great Technique.

[@calebwistad]

Thanks!

[@jimboers1149]

I always scale my gills with a Bicco scaler. But I fillet them slightly differently. I’ll cut the heads off about 5 fish with a hunting knife first, then grab the fillet knife. With the head on, one side is easy, but the head is in my way on the other side. Taking it off is a lot faster for me. So, fast that when I clean fish with any of my buddies, they all just want to scale and have me fillet.

[@calebwistad]

Nice. Sounds like you have it down!

[@darrinphelps896]

I remember watching my dad fillet fish we scaled them with a spoon which works really well I was in charge of descaling the fish and he would filet them I still clean fish the same way leaving the skin on I filet catfish same way except I cut the skin off instead of leaving it on or trying to pull it off good memories

[@calebwistad]

That’s awesome! You might enjoy this video too: kzbin.info/www/bejne/hWi8m5eLfdyaeNE

[@jimlahey3919]

The second method is the one I’ve always used with the electric knife, except, I cut the ribs out while the filet is still on the skin. Whack the rib cage out and then cut the ready to eat filet right off of the skin.

[@calebwistad]

Gotcha. Just a little step swap. I might try it that way some time.

[@Josephthinleg]

@@calebwistad I always had a hard time filleting the skin off if I accidentally cut through the tail at the end and it came off the fish, (this is using a reg knife and the 2nd method) as i had nothing to really hold on to then and I would waste a little meat, so if the skin was still on I'd cut out the rib cage, cut down to the skin, and go sideways to remove the rib cage and keep that part of skin on. Then I had plenty to hold unto to fillet all the good meat off the skin.

[@Barbie.Boo1961]

Dude, I am captived by your mad skills. ❤❤❤❤

[@calebwistad]

Haha. Thanks!

[@rogerwade9141]

Excellent demonstration, thank you

[@calebwistad]

Thanks. You bet!

[@ReconRat3]

Excellent filleting tutorial! Thanks!

[@calebwistad]

You bet!

[@JohntheFancy]

Here's one that I do, and I don't even know why I do it. But when I fillet them as well as other pan fish, I keep the tail and leave the fillets connected, it kinda resembles butterfly shrimp, and to me it's the best of both worlds (fillet vs whole)

[@calebwistad]

I like it! Maybe that’s why they call you John the Fancy.

[@davidduplantis2070]

lol just posted the same thing before i read yours that tail is the best part.

[@joeyw4442]

Excellent tutorial! Thank you! Good eating.

[@calebwistad]

Thanks!

[@JLSteelCrafts]

Great stuff Im a neighbor so we catch alot of the same fish and your vids are great tutorials. Glad I found you.

[@calebwistad]

Good deal! Thanks much!

[@kyzor-sosay6087]

Excellent video,man. Thanks for your time.

[@calebwistad]

Thank you!

[@HardyBrothersOutdoors]

Bluegill is the best and as my 11 year old says... Sweet sweet bluegill meat! he loves bluegill nuggets better than chicken nuggets. I use a combo of approach 1 and 2, leaving the tail intact to finish my cut with the traditional fillet knife. Great informative video, thanks!

[@calebwistad]

Nice! Hard to beat bluegill.

[@Nyghtprowler]

My dad taught me how to fillet when I was young, probably ten or less yrs old. I'm 48 now and have been filleting for years. This is the way to do it :) Only one issue was that if I didn't get thick rib meat? I was heckled! lol My dad always used to say you could see the skill of a guy if that rib meat is thick lol, so I was always trying to get the perfect fillets hah.

[@calebwistad]

Haha. That’s awesome.

[@Raeilgunne]

I was shown by my grandpa. I got taught the first day of a trip when I was 10 or so, and every day and trip after that it became my job. Missing rib meat always got grumbles from the old guys, so I understand. They're all gone now, but I still chase perfect fillets every time.

[@Cecillet]

good job and very helpful

[@calebwistad]

Thanks! Glad you enjoyed it.

[@hawkrivers9838]

Has to be one of the most underrated great eating fish.

[@calebwistad]

For sure!

[@veritas8694]

holy crap that is good clean work.... I thought I knew how to do it before watch this video!

[@calebwistad]

Haha. Thanks much!

[@curtisharrison1607]

Awesome video. Thank you so much for making this.

[@calebwistad]

Thanks! I’m glad you enjoyed it.

[@RickHenkle]

I am Old!! Fished all my life!! Yea, I am in Kansas but,, you know!! By far the best fish to eat fresh outta the pond, lake river,, are the panfish!!! Every fish fry I do , it is Always the panfish pile going first!! Love that good meat!!

[@calebwistad]

Absolutely!

[@davidduplantis2070]

Our favorite fish to eat scale them and fillet both sides then cut through the backbone leaving them connected at the tail, fry them up a good bonus are the crispy tails. we put up 6 to 800 a year eat them once a week. they are very prolific here in the south and will get to be very small if not managed.

[@calebwistad]

Awesome! I need to try this method.

[@gerlandkent6377]

[thank, you for you're video on the cleaning of the the brim fish]

[@calebwistad]

You’re welcome.

[@richardseaton7417]

Thank you for the reminder.

[@calebwistad]

You’re welcome.

[@gboutdoors5198]

I just got some bluegill and its going to be my first time eating one cant wait

[@calebwistad]

You will like them!

[@gboutdoors5198]

@@calebwistad hope so!

[@dougwalton4831]

Scaled skin on is the only way thanks for an awesome video

[@calebwistad]

Yes. That’s my favorite as well!

[@bruce-qm5fl]

I always leave the skin on . A butter knife works great as a scaler. Then I filet it off the bones. I was typing this while I was watching. At the end you got it right. That is the best way to eat bluegill.

[@calebwistad]

Best flavor, other than doing them whole. Video coming on that soon!

[@justicevasey2295]

Hot take. The thin meat that this man says doesn't fry up so well is actually the best. It gets so freaking crispy and is like a chip but made of fish. Always a fight for the thinner pieces with my family.

[@calebwistad]

Some folks like it, I prefer my fish cooked evenly. Totally legit if you like it that way though!

[@kaylas4132]

That is a very sharp knife!

[@calebwistad]

Yes. That’s crucial to fillet fish!

[@ARCSTREAMS]

good vid for the novice, if i scale i do them in the sink but one thing you can do to avoid flying scales is fill your tub halfway with water ,also have you ever thought about bleeding your pan fish after catching them right before you head home? makes less mess during processing with virtually no blood left and makes for a better quality look and tasting fillet

[@calebwistad]

Thanks! I did try the water method and it worked great. And yes, I do typically bleed my fish. Makes things a lot cleaner!

[@ARCSTREAMS]

@@calebwistad you already tried the water method so fast or did someone else give you the idea before? well glad it helped

[@calebwistad]

@@ARCSTREAMS got the idea from the comments on this video. I actually filmed a video showing how to scale and cook bluegills whole next and used that method in that video.

[@ARCSTREAMS]

@@calebwistad cool, thx for the fast reply

[@kevinthompson5827]

So now watching how you have shown me how to save more meat it’s going to be great. I would always cut and discard the whole rib cage. So now you have shown me everything except for how to catch more fish.

[@calebwistad]

Perfect! I have lots of how-to videos on fishing as well so be sure to check out more!

[@ck2489]

Thanks for the info Brother.. You know these Bluegill are so small in the first place.. But a person can get a bunch in a short amount of time.. I'm getting me one of those Knives ...

[@calebwistad]

Nice!

[@terryhsley3808]

Thank you. Been doing it that way for 40+ years. My granddaddy said a bit is a bite. I waste not.

[@calebwistad]

I’m glad you enjoyed it!

[@duaneross9271]

Nice spiney rays,they are sure good eating.

[@calebwistad]

One of the best!

[@VanWinkle1776]

Bluegill is my favorite tasting fish its great on the smoker

[@calebwistad]

Mmm. Smoked bluegill? That’s something I should try.

[@randyeruark9299]

I really enjoy your videos. Very informative and no assing around trying to be funny or entertaining. Just to the point. Which I really appreciate. One question, it looks like your cleaning table is home made, what material did you use for the top? Thank you.

[@calebwistad]

Thank you very much! The table is actually made from an old “adopt a highway” sign. It’s plastic and works perfect for a fillet table top. They used to give away all the old road signs from the highway department when they would replace them. Now of course they can’t because of liabilities or some stupid crap…..

[@randyeruark9299]

That would be perfect. Thanks for responding.

[@undreamt13]

Ayo fellow Wisconsinite Excited for summer

[@calebwistad]

Heck yeah!

[@Mightiflier]

"take those pin bones oowt" Thumbs up, great instructional video!

[@calebwistad]

Thanks!

[@Mightiflier]

@@calebwistad Thank you !!

[@RamBo-uu9so]

My grandma won't eat fish that were fillets. She said fish are better cooked with the bones. And, she was right!

[@calebwistad]

Yep!

[@jeremylesso857]

Yeah but alot of fish have parasites at Least 1 out 10 where im at!!! This fish looked like it had BLACK spec parasites in it

[@jdcaldwell5088]

The skin and bone what gives it flavor.

[@terryogletree2128]

The crispy fried tail is the best part

[@tranger4579]

My relatives from west Texas say it's a waste of meat filleting fish. They always gut and scale the fish and cook over a fire or fry it whole.

[@darylorr5464]

I love panfish with the skin still on. What little fat fish have is between the skin and the meat. Flavor! When I'm fishing, I put them in a cooler on ice.. It makes them much easier to scale without the scales flying everywhere. Just a gentle push and scales come right off.. ❤

[@calebwistad]

Yep. Skin-on has the best nutrition and flavor!

[@Theearthtraveler]

Great techniques!!

[@calebwistad]

Thanks!

[@jackieparks4035]

Another way to clean them is to skin them the same way you would a catfish, that way you have that crispy tail to eat first and you can butterfly them also after you skin them. O by the way I really enjoyed your video!!!

[@calebwistad]

Interesting! I’m thinking about doing a video with the butterfly method soon.

[@maureeneichberg7807]

if you cover the fish with water the scales go no where airborne ! they stay under water plus it lubricates the removal of scales !

[@calebwistad]

Ooo, I like that idea! I can’t say I’ve heard that one before. I’ll have to try it.

[@kennethmadore867]

thanks for this and i myself like the skin on just never knew how to fillet a fish. my way was to cut the head off after i descaled and baked it and the bones came out easy lol.

[@calebwistad]

Yep. That’s a good way to do it too.

[@jaystephens2603]

Thank you. Great video!

[@calebwistad]

You bet!

[@1977BangBang]

This is one of the fish I prefer on the bone, arguably the best tasting freshwater fish to me

[@calebwistad]

Yes. They are great that way. I have a video on the fried whole method as well!

[@haroldsfishingadventures754]

An easy way to eat em whole is scale, cut the head off and guts out, fry up and pull the top dorsal fins out then take a fork and rake the backstrap off of the spine and if you do it right you get the rib meat too without the bones. Plus you get to eat the tail. Definitely recommend filleting crappie though, they have more bones that bluegills

[@calebwistad]

Yep. That’s how we do stream trout as well.

[@davidg813]

We filet bass this way. the difference is we don't cut through the tail ,so we start at the tail end and go forward on the skin and remove the filet instead of having to remove the skin separately doing both sides like that you end up with a meat out of the fish while the fish is hole we also cut behind-the-head at first, through the backbone to start then cut down the dorsal long the ribs then cut through the skin going on the bottom of the fish to the tail but stop before cutting through the tail, flip that whole side over so the half of the fish is laying skin side down start at the tail and run the knife up towards the head to take the filet off the skin .flip the fish over and repeat the process. When you're done you have the meat from inside the fish but the rest of the fishes intact from head to tail and with the guts to either discard for the turtles or for fertilizer for your rose bushes you end up with two fillets and the whole fish with no meat. It's very similar to your electric knife filet method accept we use the fillet knife to go down around the rib cage along the dorsal fin but in the end we end up with the same type of remains that you have with your fillet electric knife, we just leave the head intact and only got to the backbone

[@calebwistad]

Nice! I bet that works slick.

[@gameofantlers8833]

The lake up of the road is full of bluegill and bass I've never heard of eating them skin-on I will have to try that.

[@calebwistad]

Try it! They’re delicious!

[@featherman51]

Thanks for the great video. !!!

[@calebwistad]

You bet!

[@dryerflyer]

What do you mean by the pin bones will cook out? I just fried up some bluegill and there were a few pin bones left over. However, as I was eating it, I never found any pin bones.

[@calebwistad]

If bones are small enough they will soften so much when cooked that you won’t notice them. They are still there but they just blend in with the meat.

[@billsalsbery2296]

As a newbie, is the process the same for a crappie or bass? Do you need to gut the fish

[@calebwistad]

Yep. Same thing!

[@davidcopple8071]

There is only one way to fillet a bluegill or any sunfish. YOU DON'T! You eat them whole. Remove the scales, remove the head, remove the guts, give it a wash, put three slits down both sides from backbone to belly and one cut to the backbone from the top, on either side of the dorsal fin down to the tail. When you bread your bluegill make sure you get your seasoned breading inside all the slits as well as the rest of the fish. When you fry them this way the hot oil gets all the way down to the bones and your fish will fry up quicker and more crispy. When you're done frying them the meat easily pulls off in big chunks practically boneless until you get around the ribs. Then you simply run your fingers over the edges of the meat and you will easily feel any bones in it. In the rare event you do swallow a fish bone, a stack of buttered bread slices on the table will take care of that easily. Simply take a bite of bread chew and swallow. Bone gone. Keep eating and don't forget to enjoy those crispy tails and fins. Such a treat. Besides sunfish having twice the flavor of those wasteful fillets. Eating them this way slows everyone down to a nice leasurly eating pace. Giving everyone more time for conversation and fellowship. More time for Mom and Dad to find out what's going on in their kids lives. More time for grandparents to impart more wisdom upon the grandchildren. It's a whole different experience taste wise and family quality time wise. Everything else moves so fast in our life that we all should slow down and at least enjoy meals with the family. And there is nothing better than having a fish fry after a great day with the family out fishing. Than to sit around a dinner table sharing fishing stories and just talking about life.

[@calebwistad]

Believe me, I got a lot of very similar comments on this video so I had to try it. It was delicious that way! Nobody eats fish whole up here in the North for some reason.

[@muzicgr8]

Great Tips, Defiantly skin on is way better.

[@calebwistad]

Yes. Very good!

[@atrkyhntr]

4th way Scale & butterfly fillets 🤟

[@calebwistad]

I have a dedicated video on that method as well! One of my favorites.

[@tonyseago3063]

Thanks for the good job

[@calebwistad]

You bet!

[@richardjoyce1]

That cutting board has seen a few fish!

[@calebwistad]

You aren’t kidding! Just filleted a nice limit of walleyes on it tonight!

[@ronomdalen3186]

Hi Dale would you show a little closer how you bleed a northern

[@calebwistad]

This video shows how to do it: kzbin.info/www/bejne/gGeUaYSneLyrZ5Ysi=Q9a3aPaod7cLp-Td

[@erictjones]

Skin on fo sho!! Nice work!

[@calebwistad]

Thanks!

[@XDNonstop]

Nice, thanks for the techniques👍

[@calebwistad]

You bet! Glad you found them helpful!

[@WillyB2122]

When do they bite good around there? Going on vacation next week!!!

[@calebwistad]

There are still some on beds right now but even post spawn shallow action should be great!

[@WillyB2122]

@@calebwistad thanks! I’ll have to check it out. Probably taking the little river boat with me. Me and little man be gone fishing and back probably before the family gets up for the beach lol

[@georgeearst6072]

Bluegills have so much flavor fried whole. Poor people would never use these cute techniques. I'm not Poor, but crappies and bluegills are special for some strange reason. However, you Sir are a good teacher.

[@calebwistad]

I also have a tutorial on how to clean them and cook them whole! I know some people definitely prefer them filleted though.

[@amsoilron]

Always best with the skin on!

[@calebwistad]

I agree!

[@edward2448]

A very underrated fish. Tasty sweet flesh. Makes a nice fried fish sandwich

[@calebwistad]

They are one of the best.

[@jimmyedwards5865]

Nice thanks for the video

[@calebwistad]

You bet!

[@robertlocke5427]

I use an electric fillet knife to remove the fillet and then skin just like you do. The difference is, I remove the ribs and pin bones from the skin side of the fillet. Try it. Knife just slides over the ribs

[@calebwistad]

I’ll try it!

[@yankeerose9011]

Thank you ❤ I love fish

[@calebwistad]

You’re welcome. Me too!

[@dondig2617]

Great video

[@calebwistad]

Thanks!

[@splitgreen0]

This man is a medic bruh

[@calebwistad]

Haha. 🙏 thanks!

[@JamesCarter-kz9hg]

Whole fry. Hands down the best..

[@calebwistad]

So I keep hearing. I’m definitely going to try it. Nobody up here in Wisconsin cooks them whole that I am aware of. Everyone fillets.

[@MrTOutdoors123]

Caught kept and filleted 96 gills last night😮‍💨 gpa fillets them with the electric knife and my brother and I take out the ribs

[@calebwistad]

Nice haul!

[@michaelvandyke6715]

I fillet every fish I catch, no matter what it is .. Blue Gill is pretty easy to fillet...

[@calebwistad]

Yep. They are!